Do you ever come home from work, or school, or whatever it is you do and need to eat like right then? Dinner is suddenly an emergency. If you are anything like me, you speed dial the closest Chinese restaurant and head right back out the door. Well, this recently happened while I was on the phone with my mom. Before I could hang up to call Jade Garden, she recommended an alternative plan.
Quesadillas. Just as delicious as beef and broccoli, but cheaper and faster and more nutritious? Why do you still know everything, Mom?
These are quick, yummy, and filling. Ever since Mom suggested these, I just keep the the ingredients on hand and we eat these a couple days a month. Plus, leftovers are pretty great the next day for lunch.
- 4 tortillas (I used brown rice tortillas here, but you can also use corn or flour if you aren't GF.)
- 1/ 4 cup fiesta-blend cheese
- 1/4 cup refried beans
- Spray canola oil
- Fixings: sour cream, hot sauce, avocados, salsa...
Prep Time: 5 Minutes
Yields: 2 Servings
1. Over medium-high temp, heat a large, lightly greased, non-stick pan. Spread about 2 tablespoons beans on one tortilla. Sprinkle cheese on top and place another tortilla on top.
2. Cook each for 2-3 minutes on each side. Be careful not to burn.
3. Cut quesadillas up into 6 triangles. Serve with fixings.
Note: Really easy to add meat to these if you have leftover chicken, shredded beef, or pork. Chop that up and add to quesdilla before cooking.