Quesadillas have been a long time love of mine. When I was little, it seemed like the most logical choice to order quesadillas every time I saw them on the menu considering my name is Casey. Casey, quesadilla, they’re basically the same.
I have somewhat recently begun a vegetarian, plant-based
and cookie dough based diet, so I have been trying to come up with new meal plans to fit my new lifestyle. The whole decision to try the vegetarian life is kind of a long story that I’ll save for another time. For now, let’s just stick to quesadillas.
Anyways, quesadillas are not only a great vegetarian option, but they are great for those of us who participate in the whole no meat on Fridays during Lent thing.
I have made BBQ chicken quesadillas that I’ve posted the recipe for on here before (delicious, by the way) but I do think that this is my new favorite quesadilla flavor combination. I don’t know what it is about this one, but it is just SO good.
The combination kind of just came out of a moment where I was starving and threw what we had in the fridge in a tortilla and called it dinner. Turned out to be a dinner I have made 3 times since, so I figured I would share the tasty goodness with you all.
And if the green tortillas freak you out, by all means, use a regular tortilla. I won’t tell the tortilla police. I, however, love them because whenever I eat something green it makes me feel like I earned a gold star in the health department.
Two Cheese Red Pepper Quesadillas
(Serves one, easy to multiply for more)
1/2 Tablespoon butter, margarine, or oil
2-3** Tablespoons grated Parmesan cheese (yes, parmesan in a quesadilla)
1** Tablespoon cut up American cheese
1/4 of a red bell pepper, sliced into small strips
1 Tablespoon salsa
**I do not like my quesadillas super cheesy, so this may not be enough cheese for some people. Feel free to up the amounts of cheese, most people would probably like a little more.
- Place a skillet over medium-high heat and melt butter. Once pan is greased, place a tortilla in the pan and flip every minute or so with the pan on medium high.
- Once bubbles start to form on the tortilla, sprinkle the cheeses on the tortilla, then the sliced peppers, then the salsa. Turn the heat down to low and place a lid on top of the pan to allow cheeses to melt completely for about 1-2 minutes or until completely melted. Fold tortilla once cheese is melted, let sit about 30 more seconds on low heat. Then enjoy!
Random Fact of the Day: Each king in a deck of playing cards represents a great king from history. Spades – King David; Clubs – Alexander the Great; Hearts – Charlemagne; and Diamonds – Julius Caesar.
- Meatless Quesadillas (spoonful.com)
- Fajita-style Quesadillas (hungryandfit.com)
- Quesadillas, Quesadilla Recipe & Recipe for Quesadillas | Pottery Barn (potterybarn.com)