I felt like being a little adventurous today (adventurous for me anyway) with lunch. My oldest son asked for a quesadilla and for him that means tortilla, cheese, and refried beans if we have them - that's it. I, on the other hand, like a little more variety. We DID have some homemade refries on hand as well as; avocado, tomato, and some corn. I thought those all sounded like the makings of a great quesadilla. Here's what I did. Keep in mind I was only making one quesadilla. Just increase the amounts for more.
by Brendilly Bakes
Yield: 1 quesadilla
Prep time: 10 minutes
Cook time: 7-10 minutes
2 Whole Wheat Tortillas
Butter for buttering tortillas
Refried Beans (I used my own homemade - the recipe is on the blog - you could use canned if that's all you have on hand).
1/2 of a small Avocado, thinly sliced
3 slices of a Roma Tomato, diced
1/4 cup frozen Corn
Shredded Colby Jack cheese (desired amount)
Salt and Pepper to taste
1. Butter one side of one tortilla and place buttered side down on a cold griddle.
2. Spread one large spoonful of beans on the tortilla and spread slightly, then sprinkle with a good handful of cheese.
3. Make a ring of avocado slices around the edge of the tortilla, fill in the center with tomato slices, and sprinkle with kosher salt and freshly ground pepper to your taste.
4. Sprinkle corn on top of tomatoes and cover with another handful of cheese (or the amount you desire).
5. Butter one side of the other tortilla and place butter side up on top of the vegetables.
6. Turn your griddle on to 300 and cook until the first side of your quesadilla is browned to your liking. Flip carefully and cook until the other side is browned and cheese is melted.
Serve with sour cream and enjoy!
Some other really tasty fillings I'd like to try are; bacon, grilled mushrooms and/or onions, black olives.... I often use black olives and bacon in quesadillas, but all of these ingredients combined could be amazing. Hmmmm.....quesadillas for supper?? ;-)