Quesadillas are my go to meal so often. They are a fantastic way to use up leftovers and veggies. Sneak in some beans and/or tofu, and you have a very nutritious vegetarian meal. I usually use a light Mexican shredded cheese blend and then a little bit of shredded mozarella too as it melts very well. Sharp cheddar or monterey jack would be great too.
The following are my favorite two whole wheat tortillas:
- Trader Joe's Low Carb Whole Wheat Tortillas (smaller and good for kids' quesadillas, soft tacos, or enchiladas)
- La Mariposa Organic Whole Wheat Tortillas found at Earth Fare and Whole Foods
For the above photographed quesadilla:
Lightly brush a bit of Earth Balance spread on 1 side of the tortilla, put it buttered side down on a plate/cutting board, and depending on whether you are going to fold it and make half or make a whole one, spread on the shredded cheese, rinsed and drained black/pinto beans or refried beans, and loose baby spinach leaves. Fold tortilla or place another lightly buttery one on top. Cook on a preheated pan/skillet for 3-4 minutes on each side until browned and crispy. Alternatively, you could skip the Earth Balance and use oil or nothing at all. I just find it is tastier and crispier this way. You can also bake quesadillas on a cookie sheet in your oven at 350 degrees for 5-7 minutes. This is my preferred method of cooking them if I am making them as an appetizer for a get together as I can make several at a time.
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