Last week, I told Michael that I wanted to make “the ultimate” quesadilla. We decided this would be our meatless meal of the week, so I didn’t worry about a chicken element, but these were amazing. I am DEFINITELY going to be making them again.
What makes these “the ultimate” quesadilla is how stuffed they are. Between ooey gooey bites of quesadilla goodness, visions of even better ingredients danced through my head–grilled corn…jalapeno….lime juice…so I decided to just name these “stuffed quesadillas” rather than “the ultimate quesadilla” to be fair to all the other delicious ingredients out there.
Michael and I like to bake our quesadillas quite often (part of this is because quesadillas are “dinner and a movie” food for us, so we can make them and forget about them while they bake)but we made them in a skillet the next day and they were also delicious. As far as I’m concerned, there is no wrong answer.
I recommend serving them with lots of salsa. They are also amazing with sour cream, guacamole, or pico de gallo. Mmmm….
flour tortillas or gluten free tortillas
grated cheese–cheddar, Monterey Jack, whatever you like
1 small can diced green chilies
1c diced bell pepper (I used a mixture of frozen)
1/2 medium or small onion, diced
1 can black beans, drained and rinsed
Other optional ingredients: grilled corn, diced tomato, minced jalapeno, additional cilantro, lime juice
Optional go-withs: salsa, sour cream, guacamole, pico de gallo
In a medium skillet, caramelize onion and bell peppers in 1 tsp olive oil or butter over medium-low heat. Stir in green chilies, black beans. (If using grilled corn, jalapeno, etc., stir in now). Based on how “soupy” your mixture is, stir in 1-2 Tbsp salsa and 1-2 Tbsp sour cream. Stir in 1 Tbsp minced cilantro.
For each quesadilla, scoop enough filling to cover bottom tortilla, leaving a 1″ border around the edge (even if you use 10″ tortillas. Believe me, things do spread). Sprinkle with cheese and top with second tortilla.
Brown on both sides in a buttered or sprayed skillet or bake at 450 about 10 minutes, flipping halfway through.
Slice into wedges and serve with salsa, sour cream, guacamole, etc.