Easy quesadilla recipe?

[Anonymous]

What do people put in quesadillas besides cheese and salsa? In an effort to eat at home and save some money, I've been throwing shredded cheese on flour tortillas, putting them into the oven and calling it dinner. I like it but am only getting white flour and dairy and whatever nutrition is in bottled salsa (probably none). Anything else I can add easily without having to fire up the stove? No real interest in meat.

[Anonymous]

beans, sauteed onions and peppers, boiled chicken pulled in some sort of taco sauce or simmer sauce.

[Anonymous]

Black beans, salsa, guacamole, soy crumbles with taco seasoning, corn and peppers.

[Anonymous]

Spinach quesadillas are quite delicious. Any veggies are good.

[Anonymous]

We make them with refried beans, cheese, and spinach.

[Anonymous]

I always buy whole wheat tortillas for the extra fiber or corn for the texture.

With the WW tortillas I also like to do thinly sliced pears and brie and sometimes a little sauteed spinach (done beforehand in the same pan).

I remember an interview with the guys that started California Pizza Kitchen. One of their philosophies was that anything that would make a good salad would make a good pizza. I think the same applies to quesadillas.

[Anonymous]

I usually just put raw spinach in there with the cheese and do it on the stove. I make a quick side of guac with no sour cream and it's a pretty easy, healthy meal.

[Anonymous]

I throw in deli slices of ham and thinly sliced apples. Not Mexican, but still kid-friendly and filling.

[Anonymous]

Black beans, spinach and sometimes chicken. I will shred carrot into them, too, if I have them hanging around.

Brie, apple and ham is great, too!

[Anonymous]

I like to cook up lentils with some taco spices, and add that.

[Anonymous]

Anonymous wrote:I throw in deli slices of ham and thinly sliced apples. Not Mexican, but still kid-friendly and filling.

This would be great with gruyere cheese. I also like fontina, sun-dried tomatoes, and arugula.

[Anonymous]

Refried beans, sauteed peppers and onions, or whatever other veggies we have. Like 'em better on the stovetop in a nonstick pan. The tortillas get nice and firm that way.

[Anonymous]

Any kind of leftover you have. The last of the roast beef/porkchops/pulledpork/rotisserie chicken/spinach/beans/roastedveggies/whateveryou'veeatenlatelythat'snotItalian. Chop it up small, and if it seems boring, add some onions cut very thin. Add cheese, put between two tortillas, grill both sides in the giant cast iron skillet.

I use corn tortillas. If you use flour, you can still do the skillet, or you might want to do them open-face, on a cookie sheet under the broiler for a minute. Watch closely; don't burn.

[Anonymous]

Plantains. I get the kind that are pre-roasted and frozen, in the frozen food section with the vegetables. I thaw in the microwave and put on quesadillas. Delicious.

[Anonymous]

II like to cook cabbage, peppers, and onions together and use that.