Ever since my husband made me breakfast quesadillas the other week, I’ve been craving them ALL the time. We’ve seriously eaten quesadillas in some form or another about once every 3 days. We even made them for my in-laws! But don’t worry, not every one was for breakfast! I guess we just fell in love with not only the taste but the incredible ease of throwing them together. I think we may take a little break from corn tortillas now (because there are other tasty foods to try), but we’ve had a lot of fun with all of the different types of quesadillas that we’ve made in the past few weeks.
This particular quesadilla is a variety we made one night for dinner – yes, it’s bright daylight out when we eat dinner, I love it so much! The sun doesn’t set til around 9:30 pm and it’s not dark til 10. I never realized what a difference just an extra 5º in latitude makes. I, for one, love it. I love that we are having late & warm summery days where we can just do a quick dinner that doesn’t require a lot of cooking time, and we can have all of the windows wide open, enjoying the soft (or quite tumultuous as the case may often be) breeze rolling through and admiring the scenery (did I ever mention I live in view of some of the most amazing mountains I’ve ever seen?). I wasn’t really sure what to expect, but compared to my past few summers in the midwest which were very humid and involved more than a few 90F days (and no views of mountains at all!), so far summer here is shaping up to be quite nice!
The key to making quesadillas is just to not overfill them, and since we learned our lesson before about when to fry them, we’ve got them pretty well figured out now. Honestly you don’t have to use my fillings, you can fill a quesadilla with anything – but you do need something like beans or cheese to help them stay together, otherwise you will just have a loose sandwich and everything will try to fall out. But please please, experiment! Search for that creative spirit in your inner chef, and play – once you get a method figured out, I find it’s always much more fun to play and see what happens
Ingredients (for 4 quesadillas):
8 corn tortillas
8 oz. cheddar or monterey jack cheese, grated
1 c. your favorite refried beans
1/4 c. sliced jalapeños
1 lb. roasted chicken breast, shredded
2 stem tomatoes, diced
a few tbs. vegetable oil
1. For each quesadilla, take two tortillas – sprinkle 2 oz. cheese on one and spread 1/4 c. refried beans on the other. They will be the “glue” to hold the quesadillas together. Put the rest of your toppings on the one with cheese and then cover with the refried bean tortilla. Do this for each quesadilla.
2. Heat a skillet on med-high heat and add in 2 tbs. oil. When hot, fry each quesadilla, one at a time, about 30-45s on each side until just browning. Add more oil as needed.
3. When fried on each side, remove to a towel and salt the top. Stack for a pretty effect, or just devour immediately. Enjoy!
If you haven’t noticed, I’m all about that slate blue background lately when photographic pics – I think it’s working out rather well – I’ll tell you a secret – it’s just a serving tray – see, here is the photo setup, it’s painfully simple!
Also submitted to – Gluten Free Wednesdays