Tasty Bites: Quesadilla Kick!

By Beth V

I’ve been on a quesadilla kick lately. My kids love them. They are super easy to throw together and they are a delicious way to use up random leftover meat and veggies. Sometimes I will simply reheat leftovers, but when I want to use leftovers to create something new, I‘ll often turn to these tasty quesadillas.

I start with whatever leftover meat I have. Today I used leftover London broil. I cut it into large chunks and chopped it in my food processor. If you do not have a food processor, simply chop the meat into easy-to-bite pieces or shred the meat with two forks or your fingers.

If you have leftover vegetables, feel free to get creative with them. I didn’t have any leftover veggies on hand, so I quickly chopped an onion and a couple of peppers and then sautéed them in a bit of olive oil. Sprinkle a little salt over the peppers and onions as they cook down.

To assemble the quesadilla, preheat a large skillet over medium heat. Spray with cooking spray and then place a tortilla in the pan, allowing it to warm through for a few seconds as you gather the remaining ingredients.

Sprinkle a layer of your favorite type of cheese onto the tortilla. I used Cheddar-Jack blend on these. Sprinkle a layer of finely chopped meat. Follow that with a healthy portion of sautéed vegetables. Add another layer of cheese and then the second tortilla.

When the underside starts to have some lightly browned spots, carefully flip the quesadilla and cook until lightly browned on the other side. Allow these to sit for a few minutes on a plate so the cheese has a chance to “glue” all of the ingredients together, then cut them with a sharp knife or pizza cutter. These are crispy on the outside and  bursting with delicious flavors on the inside.

The possibilities for fillings are endless if you get creative. Pot roast with chopped leftover roasted veggies and cheddar. Shrimp with tomatoes, red onion, garlic and feta cheese. Roasted chicken, spinach and Monterey Jack cheese. Black beans, corn and peppers with cheddar-jack and fresh cilantro. If you find a flavor combination that you like, go ahead try it.

Serve with your favorite salsa and sour cream. Make this a healthier meal by using fiber-rich whole grain tortillas and reduced-fat cheeses. Pair with salad or fruit for a fast lunch or an easy weeknight meal.

Enjoy!

Beth is a stay-at-home mom of three wonderfully active children ages 6, 3 and almost 1. She is married to Jason (who also writes for us here at MAD21) and spends her days teaching, changing diapers, sweeping up Cheerios, keeping peace among the kids, and whipping out gourmet meals on the side.