A quesadilla is basically a Mexican version of grilled cheese. But there are no rules; you can add more ingredients or forget the cheese altogether and fold
the tortilla over any fillings of your choice.
Pizza Quesadillas are a hit with the kids—all you need is marinara sauce and Mozzarella. I have a great recipe for upscale Blueberry Cheese Quesadillas (made with fresh blueberries, peaches, and goat cheese).
- Cook Time
- Prep Time
- 8 (10-inch) tortillas, any variety
- 2 cups shredded cheddar
- 2 cups store-bought julienned vegetables
- Cooking spray
- 1 (12-ounce) jar mild salsa
- 1 (8-ounce) container guacamole
- 1 (16-ounce) container regular or low-fat sour cream
1. Preheat oven to 250° F.
2. Lay out tortillas on a work surface. Sprinkle 1⁄4 cup cheese over half of each tortilla. Top with 1⁄4 cup vegetables. Fold the other half of the tortilla over the filling.
3. Spray a large sauté pan with cooking spray. Heat the pan over medium heat until hot. Place two tortillas side by side in the pan. Cook for 1 to 2 minutes on each side until cheese is melted. Transfer the tortillas to a cutting board and cut each into three wedges.
4. Keep warm in the oven while you cook remaining tortillas, two at
a time. Top tortillas with salsa, guacamole, and sour cream.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)