Easy Weeknight Dinner Idea: Kitchen Sink Quesadillas
About once a month my mind goes blank when it comes to an idea for dinner and we have Quesadillas. I borrowed this idea from my friend Lisa years ago, and its become a staple in our house. Each time the ingredients change just a little bit depending on what we have in the fridge. Last night, we put together a basic version, with pulled rotisserie chicken, black beans, green peppers and cheese. We layer each of the ingredients. First the black beans (and a few random tomatoes) :
Then the chicken and peppers:
And then the cheese:
Then the other tortilla, and smoosh it down real good.
Stick it in a hot oven for about 15 minutes, or until the tortillas have a little brown on them and the cheese is melted:
I served them with some fresh tomatoes, avocados from The Midtown Global Market, and a scoop of local Salsa Lisa.
In the past we've added mushrooms, other peppers, corn, etc. We've made these without chicken, although I think Husband may not consider it a meal without it. Regardless, they're hard to mess up and are really very delicious. And the bonus? There's plenty left over for lunch the next day.
Enjoy!
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