Last time we were talking about fabulous (and freeze-able!) creamy corn soup, which definitely requires an accompaniment—don’t ‘cha think? Let’s go for something quick, foolproof, and not too messy. I spent three-too-many years putting the salsa inside the tortillas and am thrilled to share my leak-proof quesadillas with you.
To make this an exceptionally budget-friendly meal, grab a container of pre-cut mixed onions/peppers in the produce section, or a small melange of your favorites from the salad bar. Either runs around $2, far less than purchasing a variety of whole bell peppers.
You’ll find a variety of quesadillas here on A Pear to Remember, and they are a fabulous go-to for last-minute inexpensive dining. Simple grilled healthy goodness.
Your Favorite Grilled Quesadillas
whole-wheat quesadillas (love Trader Joe’s handmade Whole Grain)
your favorite cheese, shredded or cut in small pieces (cheddar, goat cheese, etc.)
mixed vegetables (only your favorites: onions, peppers, mushrooms, squash, whatever)
shredded, cooked meat (if that’s your thing)
herbs (optional) like chives, cilantro, or basil
your favorite salsa (red, green, or fruity)
a grill or large nonstick skillet
Heat the pan to medium-high heat. Toss your vegetables (cut into even pieces) with just enough olive oil to glisten—adding a pinch of coarse salt if you desire.
When the pan is very hot, spread the vegetables evenly over the heat and leave the vegetables to brown for a few minutes. Using tongs or a large spatula, turn the vegetables a few times until they are browned and tender. Remove from the grill and set aside.
Place a tortilla open on the grill. On one half, sprinkle cheese, a thin layer of vegetables and meat (if using), followed by another sprinkling of cheese—the quesadilla should not be overflowing. Fill another quesadilla the same way so you have two quesadillas in the pan, their folded sides touching.
Use tongs to gently turn the quesadillas after about three minutes, or when the first side is browning. When the second side is brown, transfer to a cutting board and let cool for a minute. Using a large chef’s knife (or pizza wheel), cut each half into four wedges.
Serve with salsa for dipping, sour cream (if you’re feeling indulgent), and herbs (if you read my recent windowsill post). Perfect alongside this corn soup, appetizers, or maybe my favorite cilantro rice. Do let me know your favorite variations, the possibilities are easy and endless.
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