Tag: quick & easy

Quesadillas Five Ways

With Cinco de Mayo coming up, I thought it would be fun to celebrate with 5 different quesadilla recipes. I started making quesadilla’s for dinner whenever my kids are being fussy about the food I’ve made. I always keep a package of mini wraps or tortillas in the freezer, so I have a quick and easy dinner to fall back on, just in case. Once in a while, I’ll make myself one for lunch or a light dinner, adding things like pineapple & jalepeno or broccoli and cheddar. Adding fun and flavorful ingredients to a wrap can help turn a plain tortilla into a quick and easy meal that’s not just for kids!

There are 2 basic ways to prepare a quesadilla. You can either fill half the quesadilla and fold the tortilla over, or place the fillings over the whole tortilla and top it with a second one. I prefer to go the half-way route, and make a few flavors instead of one.

What are some of your favorite quesadilla flavors? Share them in the comments below!

All quesadillas are traditionally served with salsa, guacamole and sour cream. 

Broccoli-Cheddar Quesadillas

tortillas or wraps
1 package frozen brocolli stalks, blanched and drained well
1 package shredded cheddar cheese

Method:

Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and sprinkle with cheese. Top half of the tortilla with broccoli stalks. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.

Pineapple-Jalapeno Quesadillas

tortillas or wraps
1/4 fresh pineapple, thinly sliced
2 jalapenos, thinly sliced (seeds removed, if desired)
shredded muenster cheese

Method:

Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and sprinkle with cheese. Top half of the tortilla with pineapple and jalapeno slices. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.

Taco Quesadillas

tortillas or wraps
1 avocado, mashed and seasoned with lemon juice and salt
oven smoked mozzarella cheese
1 can black beans, drained
1 can corn, drained
1 tomato, diced
1 small red onion, diced

Method:

Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and spread a layer of avocado on it. Top with smoked mozzarella cheese. Add black beans, corn, diced tomatoes and red onion to half of the tortilla. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.

Mediterranean Quesadillas

tortillas or wraps
prepared pesto
black olives
roasted red peppers
feta cheese crumbles

Method:

Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and spread a layer of pesto on it. Top with feta cheese. Fill half of the tortilla with olives and roasted peppers. Once the bottom of the tortilla has browned and the cheese has started melting, fold the tortilla over and press down with a spatula. Cut into wedges and serve.

Eggplant Parmesan Quesadillas

tortillas or wraps
marinara sauce
shredded mozzarella cheese
fresh basil leaves
breaded fried eggplant slices
grated parmesan

Method:

Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and spread a thin layer of marinara sauce over it. Top with shredded mozzarella. Spread fresh basil leaves, eggplant slices and grated parmesan over half of the tortilla. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.

1 year ago: pineapple chicken & BBQ jalapeno pizza
2 years ago: BBQ pulled chicken sammies

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Teriyaki Salmon

I’m not one of those people who has an encyclopedia of recipes in their head. In fact, no matter how many times I seem to make a recipe, I still won’t remember it by heart. I guess that’s why I usually resort to making things up from scratch. I’m just too lazy to pull out my cookbooks and look them up! And between me and you, I always have to look up my own recipes on my blog to remember how to make them.

Every now and then though, a recipe will stick with me. Like those few phone numbers that you never forget. Or your kids birthdays that you almost always remember (don’t you just love when the doctor asks you their birthdate and you mumble and stammer, trying to remember it?!) My Caesar salad dressing is one of those recipes. And then there’s this one. Yup, that’s about it.

This awesome, super easy teriyaki salmon recipe was given to me about 10 years ago by my boss at an antique silver company I worked at. That was way before I had any interest in food, and all I wanted were quick and easy recipes to make for my new husband that wouldn’t set my kitchen on fire. It was easy to remember because it called for equal parts ketchup, OJ, brown sugar and teriyaki sauce. You just make more for more fish, and less for less fish. Pretty easy to remember, even for someone like me!

So if you’re looking for a quick weeknight dinner, or a side of salmon for your Shabbat guests, give this recipe a try. I promise you won’t forget it! ;)

Teriyaki Salmon

6 slices salmon fillet
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup teriyaki sauce*
1 tbsp sesame seeds

Method:

Preheat oven to 400 degrees. In a bowl, combine the ketchup, brown sugar, orange juice and teriyaki sauce. Brush over salmon and sprinkle with sesame seeds. Bake for 15-18 minutes, until fish is opaque and flakes easily with a fork.

NOTE: Do not use a prepared teriyaki sauce/marinade, only plain bottled teriyaki sauce such as La Choy brand.

1 year ago: pumpkin banana bread
2 years ago: salmon cakes with lemon caper yogurt sauce

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