My quesadilla maker is easily the best $7 I've ever spent. I think the people at Macy's made a mistake, but I wasn't about to argue with them.
Hubbs has been training for the NYC marathon this year. On days when he does his extra long runs (he ran 20 miles today...don't think I've run 20 miles in my whole life combined), I try to make something extra filling for lunch. Today, I was about to make pizza but forgot to defrost the pre-made pizza dough in advance. But, I'd already chopped up all the veggies when I realized this, and I wasn't about to let them go to waste. I made these veggie quesadillas using tomatoes and bell peppers from my cousin Nithyaka's garden. The veggies were so fresh and yummy that all I had to do was season them with a little salt and a tiny bit of Sriracha sauce.
- Flour tortillas
- 3-4 medium tomatoes (I used 3, each at a different level of ripeness so they were red, orange, and yellow)
- 1 green bell pepper, diced
- 1 cup roasted red bell peppers
- 1 large yellow onion, diced
- 1 cup shredded Monterey jack cheese
- 1 cup shredded smoked provolone cheese
- 1 tbsp Sriracha sauce
- handful of fresh basil leaves
- 1/2 cup refried black beans
- Olive oil
Preheat quesadilla maker. Heat olive oil in a skillet and sautee onion, tomatoes, and bell peppers with a little salt and sriracha sauce. Place one tortilla on quesadilla maker and spread with the veggie mixture. Sprinkle monterey jack and smoked provolone cheeses on veggies and place a few basil leaves on top of the cheese. Spread the black bean mush on the other tortilla and place it on top of the first tortilla. Cover the quesadilla maker and in 3 minutes, your quesadillas are ready.