Quesadillas, quick and breezy lunch

IMG_0779 (1024x765)The wonderful thing about Tiggers, is Tiggers are wonderful things…

Oh-oh. Thats not what I started typing. The wonderful thing about quesadillas. Thats what I meant. Quesadillas.

And by the way, for you gringos out there like me, you do not hear the L’s in this word. It is pronounced like a Y.

It sounds like ‘case-a-dee-ya’.

But however you say it, it is a very versatile and filling lunch, side dish or appetizer.

When the kids were just kidletts, a  quesadilla was a flour tortilla, folded in half with cheese inside and heated on a griddle or skillet. It still is sometimes.

But now we more often than not, make a more grown up version of quesadillas.

This version you see pictured above is such a one. They can be filled with just about anything, as long as some cheese is put in their to ‘glue’ it all together. We use black beans, diced chicken, salsa, beef, onions, peppers…the sky’s the limit.

Then there is the toppings. (My favorite part). Guacamole, sour cream, more cheese, salsa…

I have made them for breakfast (in my endless quest to keep everyone off cold cereal, which, by the way, I think I have finally achieved.) Also for after school snacks, lunches or side dishes to a Mexican meal instead of bread.

By the by, when I was an older kid, one of my favorite snacks was a flour tortilla, warmed up, spread with butter and salt, rolled up and eaten. Now I might use a multigrain tortilla with butter from pasture raised cows*,  but still simple and sweet.

Here is one recipe for you newbies to get you started. While there are measurements, do not take them to heart too much. Use more or less cheese, more or less beans, as you like it. I particularly love Costcos peach mango salsa.

Although I am using butter on this particular quesadilla, you dont have to. Just heat in the skillet until the cheese gets melty, then flip. The butter just lends a crispness to it (and of course, wonderful butter flavor.)

*Some Costco’s now sell Kerrigold butter, which is from Ireland and is from pasture raised cows milk. I can finally afford it!


  • Yield: 1 quesadilla (1 Servings)

Here is just one way to make this easy snack/dish/appetizer



  1. get all your fillings handy. Drain and rinse the beans, have shredded cheese in a bowl nearby, etc.
  2. Butter one side of 2 tortillas. Get out a skillet big enough to handle the size of the tortillas and heat on medium low.
  3. Put tortilla in the skillet, butter side down, like a grilled cheese sandwich. Put in some of the cheese, scatter the beans and meat, then more cheese. Lay the 2nd tortilla butter side up.
  4. Using a spatula, carefully check the underside of the quesadilla. When it looks like it is browning, carefully flip it over. This may mean using 2 spatulas. Or just shoving the beans and meat that fall out back into the quesadilla.
  5. When the other side has browned, slide it onto a plate or cutting board. Let cool one minute, then cut into 4ths. Top with more cheese, a dollop of sour cream, guacamole and salsa. Eat it up!



One thought on “Quesadillas, quick and breezy lunch

  1. Hmmm, this recipe is also not showing up on the main page. Thanks for reminding me about the humble, hard working quesadilla though. It really is the perfect food. So easy, so satisfying. Your photo looks particularly delicious — I wish I could eat it through the screen!
    Some quesadillas varieties I’ve tried are steak and red pepper (with usual cheese, salsa, and of course, guacamole), mushroom and zuchinni (surprisingly yummy, for those meat free days), scrambled egg, bean and cheese. But really, you could put almost any leftover in them. Except pasta.

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