Now I’m very aware that these quesadillas are not at all like actual proper quesadillas but it sounded better than ‘stuffed folded whole wheat tortilla thingys’, so perhaps you can forgive me.
This is my go to 15 minute meal for when I’m just too tired to make anything else. It’s also thinly disguised comfort food.
My recipe follows no particular ingredient list, I usually use up what I have in the fridge and by keeping the vegetables seasonal it’s also a pretty cheap meal.
Sometimes I make these up while I’m making a different dinner with similar vegetables and then just keep them in the fridge. They are usually good for a couple of days and then I’ll toast them when needed – plus, after a few cocktails it’s awesome to come home and toast these up instead of a disgusting Dominoes Pizza!
Sometimes if I’m hungry I’ll throw a fried egg on top and other times I’ll put an avocado or lime crème on top, or just a plain old dollop of sour cream. If i’m feeling really fucking fancy I’ll make a salsa or something.
The fact is, these stuffed folded whole wheat tortilla things are delicious, no fuss…and cheap!
Ingredients:
- Vegetables (I like a grated Zucchini or Asparagus or shredded Brussel Sprouts)
- Scallions
- Jalapeno Pepper / Chipotle Pepper (optional)
- Cheese (Today I used low fat mozzarella because that’s what I had)
- Tortillas (I use Whole Wheat usually because I like the flavor)
- Shredded Chicken (optional, I had some Roast Chicken left over from the weekend)
- Salt & Pepper
- Chili Flakes (optional)
- Light Spray Oil
How To:
- Using a box grater grate, shred or chop your veggies & small dice the jalapeno or chipotle pepper (if using).
- Thinly slice your scallions, separate the top (white bits) from the darker green bits and the bottom. Don’t throw it away!
- Grate your cheese.
- Shred your chicken or other protein (if using).
- Spray a little spray oil into a skillet pan and when shimmering and veggies, scallions, peppers & protein.
- Add salt & pepper to taste and sauté for a couple of minutes until veggies have softened. I also like to throw in some chili flakes now for some heat.
- Transfer to a bowl & stir in the grated cheese.
- Place your tortillas on a surface and cover one half with the filling. Fold in half to make semi circles.
- Wipe your pan clean, add a little spray oil (if your pans are old and crap like mine) and add the tortillas to the pan. Heat until toasted, then flip and heat the other side until toasted. Done!
- Cut in half and serve with sour crème, sliced avocado, lime crème. Sprinkle those green bits of the scallion over as a garnish. Throw a fried egg on top… whatever!
So easy!
I’ve left the measurements deliberately blank. There is no measurements for this but I find a zucchini will usually make about 4 of the medium sized tortillas.
The Monday 