You know, because we’re healthy. For some reason I was craving some cheesy, crispy, gooey, fatty goodness. So I made it happen! I treated these quesadillas like I would treat grilled cheese… that is, not even close to Mexican in spirit.
Spinach, mushroom, ham & swiss. The trick to making a quesadilla that holds together is to have 2 layers of cheese, one on each side of your fillings, so it can melt together and adhere the tortilla to both sides.
Standard mexican – with leftover taco meat, black beans, avocado, sliced scallions, medium cheddar, and some chihuahua cheese.
Bacon, apple, sharp cheddar
Buffalo Chicken – with medium cheddar, cubed chicken breast, roquefort, celery, and frank’s red hot
They ended up being too much to eat. We tried a little of everything and it was all delicious though!