The addition of tequila was a stroke of genius! Great for vegetarians and meat-lovers alike (we are the latter). We used raw tortillas from Costco and cooked them before adding the ingredients. Came out crispy and delicious. Thanks for posting!
With just a splash of tequila in my pantry- this recipe was just beckoning to be tried! I used locally made spinach tortillas and left them uncooked. We also used locally grown rainbow chard (red, orange, and yellow) and added some fresh chives. We used less chard to make this dish for two, and it was very amazing! The flavor of the chard really reminded me of mushrooms. We left our Quesadillas open faced and topped with fresh, local romaine lettuce. A must try!
This made a great and meatfree lunch for us - we like to have a meatfree meal now and then! I used a mix of chard and spinach from the garden, as I did not have enough chard. The seasonings were lovely, although Malcolm would have liked it a LITTLE less spicy, but I LOVED it! I also used olive oil instead of canola oil and cut it back to 1 tablespoon. I cannot get Monterey Jack cheese in France, so low fat Emmenthal was used to great effect. Made for photo tag and VERY much enjoyed, thanks WICheesehead! Merci. FT. :-)