This is my go-to lunch when I’m so hungry I can’t think straight. It’s easy, delicious, spicy, and there’s not much dangerous prep work.
You know, because I’m so spacey that I shouldn’t be handling sharp objects for long.
Bonus: We all have weirdly sized amounts of prepped vegetables in the fridge. A baggie with half a cup of green chilies, part of a tomato lingering by some pickles, a quarter of an onion behind some eggs, some randomly wilted parsley or cilantro behind a quart of milk.
This is kind of the perfect scavenger meal.
One of my favorite parties we threw was a “Random Quesadilla” party. This was back in our old apartment, where only one person could fit comfortably in the kitchen. We all became ravenous suddenly, and because we had more people than I expected – I’d run out of munchies. So, I jumped on the stove and just started emptying the fridge on top of flour tortillas in a hot pan.
“Who wants a chorizo and pepper quesadilla?”
“Who wants a jalapeno and tomato quesadilla?”
“Um, any takers for a dill pickle and cheddar cheese quesadilla?”*
You get the idea.
These little guys are the perfect vehicles for anything you love smothered in cheese and served in warm tortillas.
*That one is made up. But it sounds kind of cool.
Very Veggie Quesadillas
½ tomato, diced
½ small onion, diced
2 oz. canned diced green chilies
Shredded sharp cheddar cheese, to taste
2 flour tortillas
Place 1 flour tortilla in the bottom of a large, dry skillet.
Place the tomato, onion, green chilies and cheddar cheese on top of the tortilla.
Cover with remaining tortilla.
Cook over medium heat for about 3-4 minutes, or until cheese is melted.
Flip and cook over medium heat for 1-2 minutes, or until golden brown.
Cut into wedges, and serve with salsa.
(Photos by Launie Kettler)