“Fast, Healthy, Cinco de Mayo Quesadillas” recipe.
Flour tortillas – any size will do
Shredded mexican blend cheese
Birdseye southwest protein blend
Diced red onion
Diced green peppers
Shredded lettuce or cabbage mix
First lightly saute the Birdseye protein mix in a medium-high degree skillet. (If adding onion and peppers, start those first in the pan and when almost done add the protein mix).
You may want to taste filling, and season as desired. I sometimes add a little crushed red pepper and chile powder to spice it up.
Remove mix from heat. In another larger saute pan (or if making mulitple quesadillas a flat top griddle is most efficient) place a flour tortilla. Keep burner heat on med to low in the beginning.
On half of the tortilla, sprinkle some cheese. Next spoon some of the sauteed veg mix on top. Sprinkle a little more cheese on top. Don’t get too close to the edges!
Fold the other half of the tortilla over. Press down. The cheese on both sides will adhere together to ensure a nice, tight quesadilla.
Lastly flip the quesadilla over to brown both sides. This will give the outside a great crispy texture!
Remove quesadilla to a cutting board. Wait 3 minutes, then cut into halves or triangles.
Serve with with your favorite accoutrements.
The are great for a quick, healthy lunch that is protein packed to keep me going all day. Or a great party food, as they are “finger food” and still delicious at room temp!
Thank you for this opportunity.