I have a quesadilla obsession.
Really, as a vegetarian option, they’re pretty excellent and not just at tex-mex restaurants. They make a great lunch and can be adapted for a heftier dinner. Instructions for quick and easy quesadillas:
1 tortilla (be it handmade if you’re ambitious or store-bought if you’re not)
1-2 slices of cheese (I use cheddar and throw on some grated parmesan to make things interesting)
the veggies of your choice (tomatoes, mushrooms, and peppers are my particular favs)
1/2 tbs of oil
1. Heat the oil in a medium size pan.
2. Meanwhile, chop the vegetables to their desired size.
3. Place cheese and veggies on one half of the tortilla. Fold in half.
4. Cook quesadilla, about five minutes on each side or until golden brown.
How to make this meal healthier:
1. Reduce the amount of cheese. All note that different kinds of cheese have different quantities of fat and calories. Harder cheese have lower counts.
2. Use whole wheat tortillas. They’re just as tasty, promise.
3. Bake instead of pan-fry.
Also, if you want a slightly heavier meal, add beans, meat, or meat-substitute. And follow up with some fruit. You’ll hit most of your nutritional bases that way.
In colder weather, I crave warm food. We tend to think that hot food has to be more difficult to prepare. Not so!
Sorry for the lack of pictures in this post — camera’s on the fritz.