Quesadilla
A quick and easy low-prep meal, able to be taken anywhere.
Served with seasoned black beans and simple green salad.
Ingredients for 2
- ½–1 tortillas. Any brand works, but you can decide if you want the tortilla folded in half, or 2 tortillas together
- ~4 small pinches of (Mozzarella, Oaxaca, or Montery Jack cheese)
- Most cheeses are fine, but the taste of oaxaca cheese is more authentic
- If you don't have pre-grated cheese, you can cut thin slices off of the block of cheese
- ½ thin coating of oil on the pan. It will be more traditional, but also more unhealthy. (Optional)
- Any ingredients you want. ie, veggies, chicken, mushrooms (cooked), or beans
Side: Seasoned black beans
- ½ can black beans
- ½ tsp ground cumin
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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Heat a pan to medium with an (optional) thin coating of oil.
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Lay a single tortilla down on the pan and arrange cheese on the edges.
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Arrange on 1 edge if you are making a folded quesadilla. Do both edges if using 2 tortillas. The cheese will help make sure the ingredients don't fall out when flipping.
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Add the ingredients onto one half of the tortilla if using 1, or the entire surface if using 2.
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Fold empty half of the tortilla in the pan onto itself if you are only using one tortilla.
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If you are using 2 simply place the second on top of the first.
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Warm the black beans with their liquid, the cumin and a pinch of salt for 5 minutes.
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Periodically flip the tortilla until both sides are golden brown.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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This may be hard if using 2 tortillas, so try your best or transfer it to a plate, flip it with your hands, and transfer it back to the pan.