Tonight I was on my own for dinner, and I made a big batch of quesadillas. This is one of my favorite recipes, and is originally adapted from this recipe for Fajita Quesadillas at kraftfoods.com. Remember my prep bowls from this weekend!? Well tonight I put them to good use! All I had to do when I got home was, into a skillet, pour in my first bowl of chopped veggies from the fridge, containing red bell peppers and onion, and then pour in another bowl of cooked, chopped chicken breast. Once the veggies were crisp-tender, I added in a can of no-salt-added black beans, around 1/2 c. frozen corn, and half a jar of medium chunky salsa. For an extra layer of flavor, this time I tried adding in a few sprinkles of cumin as well, which was great. And then I ended up with a big skillet of delicious quesadilla filling:
Naturally, I couldn’t leave these guys out of my Mexican fiesta. Pickled jalapeños! Jala! Holla!
And to soothe the jalapeño heat, a dollop of [light] Daisy was absolutely necessary.
Usually I use bigger, 8″ tortillas, place the filling on one side, top with shredded cheddar, fold in half, and heat in a skillet over medium-high heat. For some reason, I bought the smaller, 6″ tortillas this time. They weren’t very conducive to quesadilla-making, as they were too small to fold (at least if you wanted a decent amount of filling in them, which I do!), so I layered them, as shown below. However, they were tricky to eat this way. Next time I’ll definitely go back to the bigger tortillas. But you basically can’t mess these these up – anything involving melted cheese and sour cream HAS to be good, amirite?
***OH… and you should definitely check out my partner-in-crime JH’s (who has previously been featured in meggoesnomnom!) BRAND SPANKING NEW BLOG with great money-saving tips for you: Five Cent Femme. Today she has some tips involving food.