I sometimes feel silly posting quesadilla recipes. There, I said it. Mostly, it’s because everyone knows how to make a sandwich. Still, I’m always looking through recipe books and blogs for new dinner ideas, and I like trying a new spin on something I love.
Most children (and adults) love a good quesadilla. I find they act as the perfect vehicle for sneaking in extra vegetables. Michael is not a big zucchini fan–it’s a texture thing–but he ate these like it was no big deal. Grating the zucchini was the key here, as there were no large pieces to have texture issues with.
Naturally you can add to or take away any vegetables you don’t love. These were great with Monterrey Jack cheese, but you can certainly use any kind you fancy. Also, if you’ve never tried whole wheat tortillas, you should really give them a go. Michael and I love them! Especially now that we live somewhere that we can find freshly made ones.
We got an oil mister for Christmas that we fill with olive oil to use on our pan rather than butter, but we usually cook quesadillas in a dry pan. If you prefer a buttered tortilla, feel free to butter the outside before cooking.Print