Kitchen-Sink Quesadillas

February 12th, 2014

kitchen-sink quesadillas

I always have a package of whole-wheat tortilla wraps in the house (I have even been caught with up to 4 packages in the fridge!). They are so useful and versatile. I eat them for breakfast with eggs, spinach and cheese. Then for lunch with ham, green apples, Brie, and honey mustard (are you hungry yet?). And for dinner, they become quesadillas! Quesadillas are great for kids to make and eat. If I’m making them for a family meal, I leave each of the fillings in a separate bowl, so the kids can “make-their-own” and choose the fillings they like to eat. If I’m making for my own enjoyment, I make Kitchen-Sink Quesadillas.

As a food blogger, it has often been suggested to me that I find my niche. Can Kitchen-Sink Quesadilla be my niche? Not sure that this is really broad enough (after all I’d like to have more than ONE posting). Though conceptually, this is how I like to cook and very much what I am hoping my blog will be about: easy, healthy, family friendly meals. Meals that can be made quickly, with ingredients that are readily available, and that can be enjoyed by a whole family. So give quesadilla night a try and tell me what you think . . .

raw vegetablescooked vegetables

INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
½ box cherry tomatoes (or any tomatoes you have in the house)
½ jalapeno pepper, fine diced
½ can black beans
Salt
1 tablespoon white vinegar
2 scallions, sliced
1-12oz bag shredded cheese (I like a Mexican blend)
6 Tortilla wraps
2-3 tablespoons butter

• Use whatever vegetables you have in the house (garlic, shredded carrots, leftover broccoli, etc.)

• Sometimes I don’t cook the vegetables and just add them to the quesadilla raw.

DIRECTIONS

Heat a medium sauté pan and add the oil. When hot add all the vegetables except the scallions. Season the vegetables with salt and sauté about 5-7 minutes over medium-high heat. If it gets too hot or is cooking too quickly turn the het down a bit. Add the vinegar and mix around about 1 minute or until liquid is absorbed. Remove from heat and add the scallions.

Line up the quesadillas on the counter. In an assembly line style, add a bit of cheese to the bottom half of the tortilla, a scoop or 2 of the vegetable mixture and then a bit more cheese. You can either bake these in a 350-degree oven for about 5 minutes or fry them up in some butter.

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