Monday, May 23, 2011

Monday's Bread Bowl: Leftover Quesadillas

Making what's old, new

We suggest keeping canned corn or canned black beans in the pantry for this quick meal. You can also make simply vegetarian versions. Here’s our recipe:

What you will need:

1 cutting board
1 cast-iron or regular fry-pan
Non-stick cooking spray
1 spatula
1 package flour tortillas
1 cup chopped (can be leftover) chicken, pork¸ or beef
1 cup shredded cheddar cheese
½ cup sliced green onion
1 cup whole kernel corn, drained
1 cup canned black beans, drained

Optional Toppings:

Sour Cream

Cooking and Directions:

Lay out all the ingredients. Heat up pan on medium-high heat. Spray pan with non-stick cooking spray. Place one tortilla in pan. Next, spread ingredients on top of tortilla. Be careful not to pile on too thick. Let tortilla cook and brown for 3 to 5 minutes. Then cover with a second tortilla to close quesadilla. Flip quesadilla with spatula. Let new side cook and brown for 3 to 5 minutes. Remove from heat and serve immediately with sour cream, salsa, and guacamole.

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