In case you didn’t notice, you, my dear readers, get recipes instead of writing articles on the days when my son had a bad night. And yes, last night was a BAD night. He went to bed at his normal time, slept forty minutes, then woke up and cried until 1 a.m., which was when I gave in and gave him some baby Motrin for his teeth. It helped a little, at least until 5 a.m. *sigh* So here’s a quick, easy, family-pleasing recipe for you! Enjoy!
- Ten-inch flour tortillas (two per person)
- Sharp cheddar cheese, shredded
- Medium onion, diced
- One 4 oz can green chilies (or jalapeños, if you like the heat)
- One can black beans, drained and rinsed VERY well
- Salsa for serving
Sauté the onion, beans, and chilies in a little butter. Then spray a non-stick skillet with cooking spray. Place one tortilla in the bottom, THEN turn the heat on to medium. Cover the tortilla with a generous amount of cheddar cheese, then sprinkle with the bean, onion, and chili mix. DO NOT put on the top tortilla yet. Cover the skillet with a lid and let the cheese melt. When the cheese is nicely melted, then put on the top tortilla, pressing it down so that they stick together. When the bottom is nicely browned and crispy, flip the quesadilla and brown the other side. Slide onto a plate, cut into eight wedges with a pizza cutter, and serve with salsa.
*Other filling ideas: green onions, pre-cooked chicken, colby-jack cheese, green peppers, browned ground beef, tomato, bacon (basically whatever you want).