Quesadillas are one of the easiest and versatile lunches you can make. They re-heat really well so you can take them for lunch, they taste good with dozens of different sauces and you can fill them with essentially whatever you want.
This quesadilla is for a single serving but you can just multiply the ingredients for however many people are eating. I chose to keep this one basic, but often when I make quesadillas I’ll add smoked paprika, fresh herbs and spinach.
Also, I’m very excited because the first sprouts of the year are coming up for homegrown veggies. I’m experimenting with sowing cucumbers inside since it’s still too cold to plant them outside, but they are growing really well so hopefully there will be some posts coming from my garden soon!
Makes 1 quesadilla
- 1 tsp. butter
- 2 10-inch flour tortillas
- 2 sun-dried tomatoes, minced
- 1/2 cup cheddar cheese, shredded
- 1/2 cup cooked red kidney beans, mashed
- 1/4 cup mushrooms, lightly sautéed
- 2 tbsp. salsa
Heat skillet on medium-high heat and add 1/2 tsp. butter. Place down one tortilla on pan, then layer remaining ingredients in order. Place remaining tortilla on top, and let cook for 4 minutes until golden brown. When flipping, lift quesadilla, add other 1/2 tsp. butter to pan, and place down. Serve immediately.