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!

Veggie Quesadillas
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.

Pineapple Salsa
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:

• Jalapeno
• Sliced Chicken or Turkey Breast
• Sliced Lean Beef
• Seitan
• Shrimp
• Halibut
• Crab
• Mushrooms
• Bell Peppers
• Mama Lil’s Kick Butt Peppers
• Ham
• Spinach
• Bacon
• Sausage
• Asparagus
• 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
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

I am in “Hurry-Mode” today, so this post is going to be quick and to the point as I have to scoot out of here in just a few minutes… but not before I steal a moment share this recipe with you.  Although it’s fast, it has a lovely complex layer of smoky flavors.  The smoke hits you first, then the sweet of the tomatoes, then the richness of the chicken and beans and it finishes with a nice little kick of heat from the chili flake.  Quick, healthy, cheap, delicious comfort food folks!

I had to make a quick hot dish today and well it sort of slipped my mind.  So I started looking in the fridge and around the pantry to see what i had just laying around that I could throw together in less than 30 minutes.  Now before you scoff at me for using canned beans and tomato sauce… this is a QUICK meal here and well sometimes a shortcut here and there isn’t all bad.  (Besides it’s not like I’m throwing aerosol cheese in a can into the recipe… I’m looking at you Sandra Lee) This is something you can throw together on the stovetop, finish up getting things done and have it ready to serve in half an hour.  It’s gunna taste like something that has been stewing and melding all day long.  Perfect for those days when you are just too busy to be bothered.  This recipe was birthed from grab some of this and some of that and do it as fast as I can.

Smoky Chicken Chili

• 1 cup Onion, diced
• 1/2 cup Red Pepper, diced
• 1/2 cup Roasted Piquillo Peppers, chopped (can sub roasted peppers)
• 2 cups Grape tomatoes (or Cherry tomatoes cut in half)
• 1 cup  Smoked Chicken, diced (can sub smoked Turkey)
• 1 15.5 oz. can of Black Beans, low sodium
• 1 15.5 oz. can of Tomato Sauce
• 3 tablespoons Olive Oil
• 1 Teaspoon Crushed Garlic
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Red Chili Flake (add more if you want it spicy)

Get your large skillet or Dutch Oven type pan out, set the heat to Medium High on the stove top.  Put the Olive Oil, Garlic and Onions into the pan and quickly sweat the aromatics.  Add in all the rest of the ingredients, give it a good stir and let it simmer on Medium heat making sure to stir it every now and again.  You could certainly turn it to low for a longer simmer if you are not in a hurry.  Add some fresh parsley for garnish, if you like.

That’s it.  Crazy fast & easy!  It’s also good cheap eats!
Enjoy!