Prep 10 mins
Cook 10 mins
If you don't like frying them, try baking! Quesadillas can be made with whatever filling ingredients you have on hand and can easily be made into a vegetarian meal. (I've merely included what I normally use.) Ingredient amounts are very rough, adjust to suit your taste. You can saute the veggies first if you like, but I personally can't tell a difference in taste, so I leave them raw.
- 1⁄2 cup cooked grilled chicken, diced
- 1⁄2 cup chopped bell pepper
- 1⁄2 cup sliced mushrooms
- 3⁄4 cup shredded cheese
- 4 tortillas
- sour cream
- Preheat oven to 350 degrees.
- Lay out two tortillas on two baking sheets.
- Sprinkle a layer of cheese over each tortilla.
- Sprinkle other toppings over each tortilla.
- Sprinkle the remaining cheese over the fillings.
- Lay the other tortillas on top.
- Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
- Top with salsa and sour cream.
- Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.
These quesadillas were very tasty and one (divided into four triangles) is enough for each person. If you don't like the raw veggies (which I do) such as bell peppers, onions and mushrooms, you could saute them before adding them to the quesadilla. We made these in our panini maker vs. the oven and served them with salsa, sour cream and guacamole. This is a great lunch dish!