As far as quick snacks go, you can’t get much simpler than the awesome quesadilla. In its most basic form it’s only two ingredients: a tortilla shell and cheese. And it takes about 3 minutes to make and costs less than a dollar. But obviously, we can’t just leave it at that. So let’s check out some simple variations. We’ll start with the simple version and go from there.
One soft tortilla shell: You can pick up a package of these for only a few bucks. (Get the blue corn ones if you can find them. Trust me…)
Shredded cheese: Use ¾ cup for a standard size tortilla shell, 1 cup for a large one. I like to use sharp cheddar and shred my own because it’s cheaper. But sometimes buying shredded cheese is worth the convenience.
Heat a skillet over very low heat and lay in your tortilla. (Or heat the grill up to medium. Lightly coat each side of a tortilla shell with olive oil and salt.) Sprinkle in your cheese on only one half of the tortilla. Salt and pepper to taste and add a few pinches of garlic powder. Or scratch the regular salt and use garlic salt instead. Fold over the other half of the tortilla to make a half-circle. Give it about a minute per side and you’re in business.
Sautee ½ cup onions with ½ cup sliced mushrooms in 2 Tbsps olive oil. Also add in one finely diced dehydrated chipotle pepper (dried smoked jalapeño) with the seeds removed. You can find these at most grocery stores these days. They are not spicy-hot and have an amazing smoky flavor. Also add 2 Tbsps water to your skillet to help soften the chipotle. Let this go for about 4 minutes and remove from heat. When you add your cheese to the tortilla, add only half of it. Then spread your onion/mushroom/chipotle mixture evenly on top of the cheese, then add the other half of the cheese and fold over the other half of the tortilla. Again, we only need to go about a minute per side.
Additionally, how can we forget a little poultry? Marinate 2 to 3 chicken breasts in the juice of 3 limes, a Tbsp of chili powder, and about a half cup of olive oil for a couple hours, up to overnight. Drain and grill over medium heat until cooked through, about 5 minutes preside. Slice thinly and add to the tortillas between layers of cheese.
*Note: if you can’t find chipotles, feel free to use diced fresh jalapeño. There are endless variations you can do here. We can add tomatoes, bell peppers, fresh diced garlic, avocado slices, blah blah blah… You get the idea. You can even use store bought salsa or guacamole. The point is to get in there and try some things and find what you like. This whole process takes about 10 minutes for two quesadillas. These are perfect for that late night snack or serve them up at a party or at the campsite. Score.