My half eaten quesadilla while enjoying the Space Needle view.
So, if you read the updates to my last recipe post, you’ll see why I decided to drop the “TJ Challenge” branding for my recipes.
Housekeeping aside, let’s talk about how easy peasy it is to make a (relatively) healthy and homemade quesadilla. I was ravenous after my gruesome crossfit workout, and had nearly zero energy (not to mention patience) to make a meal when I got home. All I could do was think of as many different ways to stuff my face as fast as possible. And that is how I came to creating these simple steps.
First, take out that guacamole leftover or make a fresh batch using this recipe. Chop up tomatoes, jalapeno, and red onion; then toss them into a small bowl. Squeeze lemon juice with all your might (in my case was very little might), then sprinkle salt and pepper. Easy peasy so far, right?
Heat your stove to med-high, then lay one tortilla down and add cheese and onions. Wait about 30 seconds to a minute before adding the second tortilla, or just about when the cheese starts to melt at the ends. You’ll see that the tortilla will start to shrink in size a little.
Flip the quesadilla and let the rest of the cheese melt in pure glory. To avoid cheese confetti littering your kitchen, I like to use my turning spatula to scoop the quesadilla out of the pan first, then flip the pan upside down with my free hand, lay it on top of the quesadilla, and flip. At that point, it’s not really flipping, but leveraging the pan as a shield while you’re turning your quesadilla.
I’m not a fan of my food getting cold while I’m cooking, so here’s a trick to keep these puppies warm before you inhale them. After cutting the quesadilla in half, insert them in your traditional oven or toaster oven (as shown) at 200 degrees while you cook the rest.
Add your homemade guacamole and salsa. Then it’s ravage time. And you won’t have to feel too guilty since you can control the amount of cheese in your tortilla pockets (as opposed to the massive chunks used in restaurants).
Now, I need to go and enjoy the sun while its out because evidently this year we’ve only had 78 degrees of summer in Seattle. #stillilovethePNW
Easy Peasy Quesadilla
+ 8 tortilla slices (corn or flour, take your pick)
+ 2-3 cups of Mexican shredded cheese
+ 1 Jalapeno
+ 2 Roma Tomatoes
+ 1/2 Red Onion
+ 1 Lemon
+ Salt & Pepper
+ See recipe here