Thursday, May 21, 2009


Quesadillas are a regular menu item at our house, due to the fact that we have a 13 year old boy who thinks the world of them. The nicest thing is, they are so versatile! Quesadillas have appeared on the breakfast, lunch and supper table and rightly deserve the title of Go-To meals in a hurry.


Medium or large size tortillas (we like the thicker and chewier soft taco tortillas)
Shredded Cheese (we like sharp cheddar or a mixture of jack and cheddar; see variations below)

Heat a non-stick skillet on medium-high heat; assembly quesadilla and place in skillet. Cook approximately 2 minutes on each side, until cheese is melted.

TOPPINGS: Top your quesadillas with sour cream, chopped green onion, guacamole or whatever your heart desires.


Chicken Quesadillas - Add leftover chicken breast that has been shredded with a fork, along with finely diced purple onion and jack cheese.

Pepper Jack Quesadillas - Add sliced jalapeno or Hungarian peppers with cheddar cheese or shredded Mexican blend cheeses.

Sun-Dried Tomato Quesadillas - Use sundried tomato wraps (tortillas); add shredded Gouda cheese topped with sundried tomatoes (oil packed).

Roasted Red Pepper Quesadillas - Use a light colored cheese like mozarella, Muenster or white cheddar; add strips of well-drained roasted red peppers and some finely diced purple onion.

The variations for Quesadillas is endless! Whatever ingredients you have on hand can be added. Try ham and cheese, shredded beef and cheddar, turkey and jack with cilantro - the sky's the limit!

If you have a Quesadilla variation, feel free to post it in the comments section.

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