We’ve been buying tortilla shells pretty frequently these days, and we’ve been serving them as tacos (either slightly warmed in the microwave first or as cold shells). This time, we decided to try something a little different. This time, we wanted to make them nice and crispy…so we picked quesadillas! Unlike the big ones made from burrito wraps, these turned out to be little…almost side-dish like in a way (until I put three on my plate, that is).
We picked a vegetarian filling of yellow and orange bell peppers, onions, pickled jalapenos, and baby arugula…with cheddar cheese melted in. That said, go with whatever fillings you like! If you want to add beans, add beans! If you prefer green peppers or corn…add green peppers or corn! Make it your own, and you won’t be disappointed.
We served this with a homemade tomato side dish, and we’re including that in the recipe below. However, these would also go well with your favourite salsa, guacamole, sour cream, or even our Avocado Margarita Sauce as well.
Time: 35 Minutes
- For the Quesadillas:
- Soft Taco Shells
- Bell Peppers (colours of your choice…we used orange and yellow)
- Hot peppers. We used marinated jalapenos, but chipotle chilies in adobo sauce would be really tasty here too.
- Cheese. We used cheddar, but Colby Jack would be another good choice…as would shredded taco cheese
- Lime Juice
- For the Tomatoes:
- Large juicy tomato
- Lime Juice
- Cilantro (dried or fresh)
- Olive Oil
- Dice your onions, peppers, and hot peppers.
- Heat some olive oil in a pan, and then add your veggies. Squirt in a little lime juice, and sprinkle in some ground cumin, and sautee (stirring occasionally) for about 20 minutes.
- As your filling cooks, slice your cheese, and set it aside.
- Dice your tomato(es), and put the pieces into a bowl. Then, add in your other tomato ingredients, and stir to combine. Set aside.
- When your veggies are ready, remove them from the heat, and place a large flat pan (or two) over low heat. Give each an olive oil spray.
- Lay your tortilla shells down, and scoop your veggie innards over half of each shell. Then, lay down your cheese, and fold the other half overtop so you have a filled semicircle. Set aside, and do this until all of your shells are filled.
- Transfer your shells to your (now hot) quesadilla pans! Cook for about 5 minutes, and when they are golden brown, flip!
- Cook for another 5 minutes or so to get both sides nice and crispy.
- As your quesadillas finish, scoop your tomatoes into small bowls, and put those on your plates.
- When your quesadillas are ready (some cheese should start to run out a little), plate, devour, and enjoy!