In the Fridge Vegetable Quesadillas
Another day, another dinner. Another day or staring into the fridge thinking, “Dinner? Are you in there, dinner?” It’s like a Rubik’s cube: tomato, peppers, onion equals…. pasta sauce? Bleh. Stir fry? Nah. Quesadillas! Oh, yeah. Almost as adored by children as pasta, quesadillas are easy to make and fall in the kitchen sink category. Nearly anything can fit in as long as you’ve got lots of cheese to hold it all together. These quesadillas are made with wraps I had on hand. They’re made with spinach and are in fact green, that’s not just the bad lighting of my kitchen. I know I’m supposed to make these with corn tortillas, but honestly, I don’t like them as much and I find them less pliable than wheat wraps. But do as you like!
I also made some guacamole to have on the side. Most of it got eaten with corn chips as dinner was being made. Ben likes his guacamole with finely sliced red onion. I do not.
I was cooking so we had the no-onion version.
2 ripe avocado roughly mashed
1 clove minced very fine
1 tomato diced
juice of 1 lime
small handful of cilantro finely chopped
Mash the avocado. Add garlic and lime. Taste for zing – you want enough lime to cut through the richness of the avocados. Add tomato and cilantro. Keep tasting with lots of corn chips! I don’t add salt as most chips have so much.
This is what I had in the fridge but you could also use zucchini, any kind of mushroom, chicken or beef. Just be sure that everything is chopped fairly fine and that all the pieces are about the same size.
1 medium onion chopped
2 garlic cloves minced
1 red pepper chopped
1 yellow pepper chopped
3 portobello mushroom caps diced
A pinch of cumin and chili flakes
2 good handfuls of shredded cheese – I used Monterey Jack but you could use cheddar
4 tortillas or wraps
Sautee the onion and garlic first. When they start to soften, add the peppers. Give them a couple of minutes and then add the mushrooms (which I found after I took the picture above!). Add spices and stir. Take off the heat and reserve in a bowl.
Clean your pan. This is the lovely Paderno pan I got for Mother’s Day. That may not sound romantic to you but I’d been wanting a new, non-stick for awhile and was very excited. It’s a fantastic pan – I barely need to use oil. Over medium heat, put down your first tortilla and then spread the vegetables out evenly. Sprinkle cheese evenly over the veggies.
Place the second tortilla on top and use something to press it flat. You could use a cast iron skillet or McGiver something like I did. That’s a plate and a can of beans. Go with what you’ve got! Cook like this for a maybe 3 to 5 minutes – keep an eye on it. It’s so easy to be distracted if your kids are around, and a burnt quesadilla is a heart breaker. Use a spatula to flip and repeat on the other side. Some of the filling with leak out – don’t worry about it.
Turn out onto a cutting board and once they’ve cooled just a bit, cut into four pieces. Serve with sour cream (or plain yogurt), guacamole (if there’s any left). I got the second batch going while Ben served the kids. Esme loved it and Julian looked longingly at it. Poor boy has just about had it with purees.
One more dinner down! Now, just another million to go….
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