Quesadillas are one of our go-to weekend lunches. The ingredients are super inexpensive and they are really versatile. You can include anything you like between those two tortillas! We often make basic bean and cheese as in the recipe below but have also done pizza quesadillas replacing the beans with leftover pasta sauce and the cheddar with mozzarella. We add in some ham or pepperoni or leftover sliced veggies to beef them up. The kids also really like them with just peanut butter and jelly on the inside, which since there isn’t really any cheese might not technically qualify as a quesadilla, but who cares! Sometimes we get fancy and make Monte Cristo’s with sliced deli ham and Swiss cheese and dip them in jam. Sounds weird, tastes delicious. Try it. You’ll thank me. Another great one is pulled pork with BBQ sauce and Munster cheese with a side of coleslaw. Okay I’m drooling…
Got your own ideas for awesome quesadilla combos? Leave us a comment below!
- Electric griddle or large skillet
- 8 10" Round flour tortillas
- Refried beans
- Shredded cheddar cheese
- Sour cream for dipping
- Salsa for dipping
- Preheat electric griddle to 350 degrees or skillet over medium heat
- Using a butter knife, spread refried beans on four of the tortillas. Place bean side up on hot griddle.
- Sprinkle shredded cheese on top of beans and cover with the other four tortillas. Cook over medium heat until crispy and golden brown on the bottom. Flip over and cook on the other side.
- Remove to a cutting board and slice into 4-6 wedges. Serve with salsa, guacamole and sour cream for dipping.