QUICK & EASY DINNER: QUESADILLAS

Quick & Easy Dinner: Quesadillas image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 6

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1 - 1 1/2 cups veggies cut into strips like bell peppers (onions, zucchini, sliced portobello mushrooms, and/or summer squash)
4 8- or 10-inch flour tortillas
1 1/2 - 2 cups shredded cheese like cheddar (monterey jack, or pepper jack)
A handful of black beans (rinsed and drained)
Sliced cooked chicken breast or strips of cooked beef
Salsa (pico de gallo, sour cream, avocado, and or guacamole to top)

Steps:

In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
Carefully fold the top half over so the quesadilla is a half-moon shape.
Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.