Quesadillas… a couple tortillas filled with goodies and grilled until the insides are all ooey gooey melted goodness. Not only are Quesadillas delicious, they are incredibly easy to make. My quick recipe is also a snap to change up by adding different fillings to please the palates of any hungry snacker. Be sure to check my suggestions below for ideas!
For this recipe I have decided to go healthy and make these Veggie Quesadillas. Now before you start rolling your eyes and running for the nearest burger joint, in my kitchen healthy does not mean bland and tasteless. I have combined hearty black beans, sweet corn and sharp cheddar for a deliciously satisfying bite. Try some of the Northwests own Tillamook Cheddar, it’s a perfect fit for this dish.
And just to take it to the edge of insanity, I’ve topped it all off with a homemade spicy Pineapple Salsa. This salsa packs a mouth watering spicy, sweet punch. It is also a versatile condiment with a myriad of uses beyond the old Chips & Salsa routine. Try using it to dress up a boring old Chicken Breast or Oven Roasted Pork Chop or even as a Pizza Topping!
Yield: 1 Quesadilla
- 2 Large Flour Tortillas
- 2 Tablespoons Black Beans, canned or rehydrated
- 2 Tablespoons Sweet Corn Kernels, frozen or cut fresh from the cob
- 1 Tablespoon Sweet Onion, finely chopped
- 1 Tablespoon Red Bell Pepper, finely chopped
- 1/4 cup Sharp Cheddar Cheese, finely shredded
- Salt & Pepper to Taste
- Splash of Olive Oil
On the stove top heat a large skillet over medium heat. Add a very small splash of olive oil and swirl it around in the pan to coat the bottom evenly. Take the first Flour Tortilla and place it into the hot pan. Working quickly, evenly spread the remaining ingredients on top of the warming Tortilla with a 1/2 inch margin to the edge of the Tortilla. Place the remaining Tortilla on top of the filling and let it toast.
Once the tortilla is toasted, generally 3-4 minutes, give it a quick flip with a spatula and toast off the other side. When it is ready, cut it as if you were cutting a pie, making 6 wedges. Top with Salsa and serve immediately.
Party Tip: You can make these ahead and reheat for 10 minutes in a 375 oven.
Yield: 2 cups
- 1 Cup Pineapple, in chunks, canned or fresh
- 1/2 Cup Yellow Bell Pepper, roughly chopped
- 1/2 Cup Fresh Tomatoes, seeds removed, roughly chopped
- 1/2 Cup Cilantro, chopped
- Crushed Red Pepper Flakes, to taste
Combine the ingredients, let it sit for at least 20 minutes to allow the Crushed Red Pepper to add its fire. Keep in mind that as the Salsa sits the Crushed Red Pepper heat will intensify, so go lightly as it is easier to add heat than it is to remove it.
Additional Quesadilla Filling Ideas:
- Sliced Chicken or Turkey Breast
- Sliced Lean Beef
- Bell Peppers
- Mama Lil’s Kick Butt Peppers
- Cheese, other than Cheddar – Monterey Jack, Swiss, Racelette, Feta, Brie, Goat Cheese
Full disclosure: I have received no compensation from any business or organization mentioned in this article.
Images by Kelly Cline ©2010 All Rights Reserved
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