In case you haven’t noticed, my dinners tend towards the “quick and easy” variety, and dairy is my protein of choice. The classic example of this is quesadillas: quick, easy, and as long as you have tortillas and cheese handy you have the needed ingredients.
salsa, guacamole or sour cream to serve (opt.)
Heat a heavy-bottomed skillet (I use cast iron) over medium heat. Sprinkle grated cheese over half the tortilla, sprinkle on some taco seasoning and add your toppings. This is where the real beauty of quesadillas comes in: you can add just about anything, as long as you slice it thin enough. Try tomatoes, onions, peppers, cilantro, grilled chicken, or black beans. Just remember to slice your veggies very thin and pre-cook any meat since a quesadilla really doesn’t spend much time over heat. And don’t overload, this is a quesadilla not a burrito 🙂 I opted for thinly sliced onions and home-grown Hungarian wax peppers. Cook until one side is crisp, then flip and repeat. Use a pizza cutter or scissors to slice into three wedges and enjoy with a little sour cream, salsa, or guacamole.