If a quick meal is what you need, look no further than the versatile quesadilla. The quesadillas of my youth were nuked in the microwave and made with Mission flour rounds filled with a couple of Kraft singles. Not healthy and totally uninspired–a sad meal for my 10-year-old self.
My grown up tastes have led me to greener pastures, quesadilla-wise. I’ve found pure bliss in wonderfully-gooey Oaxaca cheese, salty cotija crumbles and the acerbic bite of pickled jalapenos.
To make the quesadilla at top, use 1 uncooked flour tortilla (about 140 calories; less fake/processed ingredients) and 1.5-2 oz. of Oaxaca (Mexican white) or cheddar cheese. The chicken from our chicken tostadas (recipe) makes a flavorful addition to the meal, and I always throw a handful of pickled jalapenos into the mix.
I chose to add black beans (recipe) and pickled red onions (recipe) because extra ‘good stuff’ never hurt–especially the addition of the black beans, which really turn this snack into a fiber-filled meal. Finish with some chopped cilantro, a sprinkle of cotija and a spritz of lime juice to round out the flavors of the dish, if you happen to have those items on hand.