Sometimes, you just need to look and the fridge and see what fits your fancy on any given weeknight.
That’s a reason why quesadillas make a great weeknight option. Take whatever you have on hand, place it in a tortilla, heat in a skillet and dinner is ready in less than 10 minutes. Your inspiration can be traditional such as cheese & beans or more upscale like leftover grilled fish with veggies.
With only a 3 ingredient filling and some salt and pepper, Monday night’s quesadillas definitely hit the spot. A whole serving a veggies was even sneaked into the crispy, crunchy outer tortilla.
Still feeling hunger hanging around after I was finished, I contemplated having an apple for dessert. But I craved more of the warm tortilla from my dinner. So I combined the two and had a fabulous dessert quesadilla!
Goat Cheese, Ham & Pea Quesadilla
In a non-stick skillet over medium high heat, heat olive oil. Spread goat cheese on entire tortilla. On one half of the tortilla place peas, pushing down slightly (so they don’t go all over the place). Layer bacon over the peas, season with salt & pepper and fold other half of tortilla over. Place in skillet & place another pan with a weight on top so that it crisps up well (I used a full tea kettle). Cook for 3-4 minutes or until browned well on one side. Flip over and cook another 3 minutes. Slice into quarters and enjoy!
Apple Pie Quesadilla
1/2 tsp butter
1/2 tsp Olive Oil 1 whole wheat tortilla 1 tsp agave nectar (or honey)
In a non-stick skillet over medium high heat, melt butter. Add diced apple and walnuts and season with cinnamon, nutmeg and salt. Stir to combine. Cook apples for about 3-4 minutes or until softened. Spread agave on one half of the tortilla. Place apple/walnut mixture on top of agave and fold other half over. Place in skillet & place another pan with a weight on top so that it crisps up well. Cook for 3-4 minutes or until browned well on one side. Flip over and cook another 3 minutes.
