Quesadilla night at our house could also be called, “clean-out-your-refrigerator-quesadillas”! These savory tortilla bites are so versatile and a great way to use up a hodgepodge assortment of ingredients on hand (or better yet, fresh vegetables from your garden!). Cheese is the unifying factor… choose one that compliments your ingredients.
2 cups Monterey Jack cheese, grated (or cheese of your choice)
flour or corn tortillas
Optional Mix-Ins (make sure the ingredients are cut into small pieces):
Chiles
Avacados
Corn
Tomatoes
Black beans
Zucchini
Red onion
Spinach
Scallions
Caramelized onions
Tomatillos
Grilled chicken, cut into thin strips
- To fry the quesadillas: Heat a cast iron skillet to medium heat. Lightly grease with oil. Place a tortilla in the skillet and cook for 10-15 seconds on each side; until air pockets begin to form. Evenly spread on the cheese and lightly top with any additional ingredients. Reduce the heat to low. When cheese begins to melt, fold the tortilla in half, remove from pan and cut into wedges.
- To bake the quesadillas: Preheat the oven to 400 degrees. Place the tortillas on a baking sheet. Spread the ingredients on the tortilla. Add a layer of cheese. Top with an additional tortilla; pressing down gently to make the filling adhere. Bake until the cheese is melted, about 5-7 minutes. Cut the quesadilla into wedges and serve.
- Serve with salsa and sour cream
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