My first recipe, yay! Let’s see if I can manage to write out the measurements and instructions properly because I usually end up putting a little bit of this and a little bit of that and just eye ball things when I’m cooking.
I’m going to share this very simple recipe because it was one of the first things I learned to make as a kid, when I was still a FOB (fresh off the boat). I didn’t grow up eating cereal or pop tarts or luncheables etc. I ate paratha egg rolls and dhaal chaval (rice and lentils). I even took that stuff to school.
In middle school we had to take a home economics class which included a cooking unit. I was a bit hesitant about the cooking unit because I knew we would be making things I didn’t really like eating at the time.
I obviously couldn’t get out of the class so I went and one of the first things we made were vegetable quesadillas. My first reaction was, vegetables??? Umm…no thanks! And then when the teacher showed us all the ingredients we would be using, I noticed cheese which to me was also gross at the time (I had never tried it before).
Anyway, I sucked it up and followed directions and made it with my group. In the beginning I had told them that I was only going to eat half of mine and that someone else could have my other half if they wanted. When it was ready, I hesitantly tried it and…I thought…oh my God, how have I lived all my life without eating cheese? Or even this particular food?? I loved it!! I also immediately regretted giving half of my quesadilla to my classmate. And I obviously couldn’t ask for it back. lol
This recipe is really simple and very versatile which is why I love it. I usually make variations of it and add/subtract things but I want to share this basic version because that is what I learned and it is a good base for any kind of quesadilla.
Quesadillas (makes 2)
1/2 bell pepper
1 cup of shredded Mexican blend cheese
2 flour tortillas
1 tbs room temperature butter
Pico de Gaillo
1 tbs freshly squeezed lime juice
few sprigs of cilantro
salt & pepper to taste
1. Chop tomato, onion, bell pepper
2. Heat a skillet over medium heat. Assemble the tortilla by covering half of it’s surface with some cheese then a layer of onions, tomatoes and bell peppers. Finish off with another layer of cheese and then fold it in half.
4. Spread 1/2 tbs of butter on one side of the tortilla and place it in the heated pan with the butter side down. Then, spread the rest of the butter on the side facing you. Let it cook for about 2-3 minutes on each side until its golden brown, crispy and the cheese looks like it’s melted
5. Take it off the skillet, cut it into wedges and serve with pico de gaillo (or salsa, guacamole and/or sour cream)
For Pico de Gaillo
1. Chop onions, tomato and cilantro
2. Add lime juice, salt and pepper to taste and mix it all up
I hope that was easy to understand.
Side Note: I’ve made this with the addition of corn as well as jalapenos for those who like a kick. And of course, you can add chicken or steak to this too. You can do pretty much anything you want! It also makes for an easy yet delicious Meatless Monday meal.