Ypsi Cooks

Since I've been home for the summer I think the kids and I have had quesadillas a few dozen times. They're so good and easy, and we can pack in a lot of nutrients. What goes in our quesadillas? Greens. We always have some greens on hand, if not in the freezer or fridge, at least in the garden. Also beans and cheese, and sometimes corn, onion (caramelized or otherwise), garlic, brown rice, salsa and/or red pepper spread. The key is to mush the beans with all the other ingredients we're using except cheese, then spread it on 1/2 a tortilla (we use whole grain), sprinkle with cheese and heat on one side until crisp, flip, remove from heat when second side is crispy, cut into wedges and serve. This with a piece of fruit is about as good as it gets for lunch, and also makes a great dinner. I've been known to make it more Italian-esque, using cannellini beans, red onion, mozzarella or provolone, greens, and Trader Joe's red pepper & eggplant spread. Not only is this a great way to cover all the basic food groups, it's good for using up little bits of leftovers, and a wonderful medium for improvisation. Plus, both the kids DEVOUR these. You wouldn't think a 1-year-old could eat her weight in “quesadillas,” but she can. And another thing. In these hotter days of summer, cook them on the grill: they get especially crispy and are down-right delicious. Happy munching!

This entry was posted on Wednesday, July 15th, 2009 at 2:53 pm and is filed under Things we Made. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.