The most simple preparation can result in a satisfying dinner.
Take the Mexican quesadilla. Put whatever you have between two tortillas, apply a little heat and a meal is made.
I prefer the earthy taste of corn over flour tortillas, but you could try either, or even those made from spinach.
Look in your refrigerator for what protein you have — leftover beef, chicken, cheese, pinto beans. Even kalua or adobo pork or teriyaki chicken can be used. For a vegetarian version, try avocado, black beans, spinach, grilled red peppers and sliced red onions.
In other words, any combination is perfect.
Place the tortillas, packed with your fillings, in a hot cast-iron or nonstick pan until heated through. Flip over to make sure the top tortilla is warmed and your supper is done.
Cut in quarters and top with shredded cheese, salsa, refried beans, tomatoes, cilantro, pickled jalapenos or onions. Ole!
QUESADILLAS
- 4 corn tortillas
- 1/2 cup kalua pork or turkey
- 1/2 cup shredded Mexican-blend cheese
- Salsa, for serving
Optional toppings: more shredded cheese, avocado, black beans, sliced onions, olives
In a large skillet over medium-low heat, warm 2 tortillas. Remove 1 tortilla. Place half the pork or turkey on the tortilla in the skillet. Cover with half the cheese. Top with second tortilla and continue to heat a few minutes.
Flip over quesadilla to warm the other side until cheese has melted, only 2 minutes or so. Repeat with second pair of tortillas and the remaining meat and cheese.
Cut each quesadilla into quarters, add toppings and serve with salsa. Serves 2.
Nutritional information, per serving (not including salsa or toppings): 280 calories, 14 g total fat, 7 g saturated fat, 45 mg cholesterol, 200 mg sodium, 25 g carbohydrate, no fiber or sugar, 16 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery.
