Little Cheesy Things
I am no Rachel Ray (p.s. suspected as a terrorist? WTF?), but I've got a pretty good knack for creating simple and tasteful meals for me and the hub. Such as quick, healthy, and delicious quesadillas!
Quesadilla is a dish in Mexican or Tex-Mex cuisine, which involves cooking ingredients, most importantly cheese, inside a corn or wheat tortilla. The term quesadilla literally translates to "little cheesy thing".
How could you not love it?
Exactly what constitutes a quesadilla varies from region to region but I'm about to break it down, Sarah and Kevin style.
The tortilla is the staple. We choose the wheat variety because generally, we stay away from white everything and frankly, I like wheat products better (the added fiber is another bonus).
With a name like quesa (origin: queso - Spanish for cheese), naturally le moo-tastic byproduct, cheese, is the main ingredient for all quesadillas and we go with the shredded version (in any flavor - mozzarella, Mexican, cheddar, etc).
Let's start with the how-to recipe and then I'll get into some of my favorite varieties.
Ingredients:
- Tortilla (1 tortilla makes 4 triangle pieces)
- Cheese
- Olive Oil
- Fillings, sauces, spices (read on)
Recipe
- Start with a saute pan (we use a cast iron mamajama) and a tablespoon of olive oil* on medium heat.
- Put the tortilla flat in the pan.
- Lay your chosen ingredients (see below for suggestions) on one half of the wrap. (Keep in mind, you will be squishing this so account for spillage.)
- Using a spatula, fold the empty side of the wrap overtop the fillings and gently press (squish) until wrap stays folded without the spatula.
- Let cook for 2-3 minutes, monitoring the bottom of the wrap to make sure it is not burning; adjust stovetop temperature accordingly.
- Carefully (and with a big spatula) flip the quesadilla to the other side. I said carefully!
- Cook for 2-3 minutes.
- Place on plate, cut in triangles and ENJOY!
*For added flavor, add a dash of salt and a sprinkle** of a complementary seasoning to the bottom of the pan, in the olive oil. For instance, if you are going with a pizzadilla, sprinkle some salt and basil or oregano in the olive oil for a nice added flavor. (See each concoction for more ideas.)
**When I say "sprinkle", I mean SPRINKLE. The idea is to get a light hint, not a coating. And, you do not want to cover the pan with seasoning which could cause the wrap to burn or stick.
Here are my original varieties:
Refriedilla - Featuring beans, beans, the magical fruit, if you will. Sprinkle the olive oil base with a dash of salt and a mesquite seasoning. Spread fat free refried (or black) beans as your first layer onto 1/2 of the tortilla in the pan. Top with a drizzle of barbeque sauce or salsa and shredded cheese. Proceed with folding, flipping, and eating.
Meatilla - Whether you had chicken breasts or steak tips the night before, if you're like me, its likely that your dried up, leftover meat will go to waste (or to your favorite furry friend). Well, shred chicken in with some red sauce and cheese and you've got yourself a parmadilla (salt, oregano, and parmesan cheese the olive oil base). Cut steak in strips, add some sauteed onions and steak sauce and you've got a phillydilla (salt and pepper the olive oil base). Proceed with folding, flipping, and eating.
Mexidilla - Sprinkle the olive oil base with a dash of either chilli powder or taco seasoning. Using leftover (or newly cooked) ground meat or just cheese, throw some salsa and jalapenos in there and spice up your life. Proceed with folding, flipping, and eating.
Breakfadilla - Breakfast style! Scramble 2 eggs (for 1 quesadilla) in a separate pan. Sprinkle the olive oil base with salt and crushed red pepper. Lay the cooked eggs as the base. Add cheese, black beans, sliced avocado, and fresh salsa. Proceed with folding, flipping, and eating of the amazingly refreshing breakfadilla.
Pizzadilla - Sprinkle the olive oil base with salt and basil or oregano (depending on your taste). Layer tomato or marinara sauce, pepperoni, and cheese. Proceed with folding, flipping, and eating.
There are endless variations to the quesadilla. Get creative. Or email me for more ideas - basically, you tell me what's in your fridge, I'll come up with your very own deliciousness.
Happy Friday!












