Earlier in the week I wrote about a roasted tomatillo skirt steak that we thought was just the bee’s knees. I was able to re-purpose a little bit of that tomatillo sauce in a meal we had on Wednesday.
Re-purposing cabinets, chairs, and old shelves, I’m not so good at. Re-purposing food? Well, that is my specialty. There is a reason I don’t have an Etsy shop and that the only pins of mine you will ever see on Pinterest are of food. Lets just say I was definitely not the teacher’s pet during the arts and crafts time at summer camp. It is really a shame they don’t have a “here are eight ingredients, lets see what you can come up with” hour at camp. I would have totally excelled there. Although I guess it makes sense to not let children play with knives and open flames.
This was a meal that had to come together quickly. I had just gotten home from a new yoga class and absolutely had to eat something before I showered. My stomach could not wait. After scanning my options and nixing the more elaborate meal I had planned (stuffed pork chops), I decided a quesadilla would fit the bill.
I actually rarely make quesadillas. Truth be told, I am terrible at making them. I still haven’t perfected my “pancake flip,” and find that my quesadillas almost always fall apart. Apparently there is actually a quesadilla making machine available, but I just don’t have the cabinet space to store another cooking contraption.
This time though, I used a bigger tortilla. It solved all of my quesadilla flipping problems!
Never did I think I would be writing about my “quesadilla flipping problems.” Such an interesting life this 28 year old leads. Clearly I’m lacking material. Forgive me. But I’m assuming you would rather hear about my cooking issues as opposed to “what Lizzie and Suzie ate that they shouldn’t have” or “do I really need to order these Chiavari chairs for my wedding.”
If you happen to have an opinion about that second thought, the Chiavari chairs, I would love to hear it. Never did I think I would be concerned about the chairs at our reception, but get within three months of the wedding (99 days!), and I’m singing a different tune.
Now, back to this quesadilla. Easy, pretty healthy, and quick.
Sign me up.
Of course I already had the tomatillo sauce on hand. If you don’t happen to have it and don’t have the time/energy to chop and roast vegetables, then any old green salsa would do.
I’m just kind of a salsa snob and prefer to make my own. I think it is because I grew up in southern Texas where pico de gallo and homemade salsa ran like water. Or maybe I shouldn’t say water because the valley has been in a drought for pretty much as long as I can remember. Ran like… queso? Yes, I think that is more accurate.
Have a lovely weekend friends!
- 2 Large whole wheat tortillas
- ½ white onion, chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 cup spinach
- 1 banana pepper, chopped
- 1 tbsp olive oil
- ¾ cup Reduced fat Mexican cheese blend
- 1 chicken breast, pre-cooked and chopped
- ½ cup tomatillo salsa (from recipe provided earlier)
- Cooking Spray
- In a large skillet over medium high heat, combine onion, zucchini, bell pepper, garlic, spinach, and banana pepper.
- Saute for about 5 minutes, until spinach is completely wilted and onions are translucent.
- Remove vegetables from the skillet. Spray skilled with cooking spray. Cooking one quesadilla at a time, place tortilla on skillet. Layer with cheese, vegetable mix, chicken breast, and salsa.
- Then put another thin layer of cheese.
- Fold one end of the tortilla over the ingredients. Cook 3 minutes per side, or until quesadilla is brown and cheese is melted.