My Favorite Meal of the Week – Quesadillas

For anybody who has lived with me (especially in my single days), you know that I used to subsist on a combination of tortillas, black beans, hummus, spinach and salsa for a good portion of my meals. I’d throw in some other random items when I had them in the fridge, but the majority of the week, I’d saute some spinach and throw it, plus some salsa, black beans and hummus into a flour tortilla and call it dinner. Fast, easy, and pretty healthy.But as you know, I’ve tried to up my dinner game since moving in with Dave. And while I have definitely upgraded, I still have to go back to my roots every once in a while. The difference is that now, I get slightly more creative about what I throw in the mix, and I take the extra five minutes to turn this deliciousness into a quesadilla instead of just throwing it in a cold tortilla. So in honor of Cinco de Mayo last weekend, here are a few of my favorite combinations for quesadillas (or dillas as they are lovingly called in our house).
Pictured: The Classic Amelia Barry

The Classic Amelia Barry (serves 1):
– 2 flour tortillas
– 1/2 bag of spinach, sautéed
– 1/3 can black beans, warmed
– A layer of edamame hummus from TJ’s (could also just do cheese)
– Salsa or guacamole on top
Note: I try to avoid cheese so I use hummus to hold everything together, but you can use whatever shredded cheese you prefer. TJ’s makes a great blend.

The Gourmet (serves 1):
– 2 flour tortillas
– A layer of goat cheese
– A layer of corn salsa from TJ’s
– A handful of caramelized onions (optional)

For the Seafood Lover (serves 1):
– 2 flour tortillas
– A layer of refried beans (TJ’s has a healthier version)
– A layer of salsa
– A layer of shrimp (I buy the frozen ones, saute them, and them cover them with cumin)
– A handful of sautéed onions
– Guacamole or low-fat sour cream on top
Note: I use refried beans in this recipe to help hold everything together, but if you’re adding cheese, you could then substitute in black beans.

For the Mushroom Lover:
I’ve used this Epicurious recipe for a couple of parties, and these are amazing. Definitely not as healthy as the options above, but oh boy, they are so good!

Pictured: The mushroom dillas that I served at Dave’s law school graduation party last summer.
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2 thoughts on “My Favorite Meal of the Week – Quesadillas

  1. Pingback: Brussels Sprout, Bacon, and Bean Quesadilla | the petite croissant

  2. Pingback: Pesto, Tomato, Spinach and Mozzarella Quesadilla | the petite croissant

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