Other advantages of the quesadilla include: they are great for using up left overs; they look impressive if you serve them to guests, they are easily gluten free if you use corn, not flour/wheat, tortillas
We used to make our quesadillas in the oven (450 for about 10 min.), but ever since I got a cast iron skillet last Christmas, I like to make them on the stove top. It's quicker and you get a nice crispy finish on the tortilla. Just be careful to keep the heat lowish so that you don't burn the tortilla before the cheese melts.
My kids like just cheese and beans, but if you want to branch out, consider some of these suggestions:
- Try a different cheese than cheddar or the "Mexican blend" sold in stores. Goat cheese, blue cheese, Gruyere, feta, all work great. Heck, I have been known to throw some velveeta in there. (Don't knock it until you've tried it.)
- Any left over meat works great. Obviously the remnants of last nights chicken are prime candidates. But try left over steak, pulled pork, brisket, roast beef, meatballs, bacon. (Because everything is better with bacon, as Dave always notes.)
- Veggies taste that much more delicious when smooshed between cheesy tortillas. I love onions, peppers, mushrooms, green onions, broccoli, corn, but my all time favorite addition...spinach. Again, give it a try. You'll be surprised.
- Spices! Whatever you've got in your spice rack is a possibility. Go Indian and curry it up. Stay traditional with chili powder, garlic & cumin. If I have it fresh, I love cilantro, parsley and chives.
- We love the traditional toppings of salsa, guacamole and sour cream. Chutney, sweet salsas (peach, pineapple etc), steak sauces, ranch dressing, tzatziki are also fabulous additions.
|Kara wanted everyone to see her love for quesadilla dinner.|