Creative use of leftovers was my theme this evening. To make quesadillas, I used the leftover turkey filling from last night's Tex-Mex Calzones and the beef-and-bean mixture from Texas-Style Beef Nachos, which I had frozen earlier in the month. The easiest way to make quesadillas is to bake them in the oven; the ability to flip a fully loaded quesadilla in a skillet is a skill I'm lacking, so I improvised. Easy Quesadillas
1. Line a baking sheet with aluminum foil, and then coat the foil with vegetable cooking spray. Place four flour tortillas on the pan, and top with the meat mixture. Sprinkle with cheese (I used a combination of colby-Jack and Monterey Jack with peppers), and top each with a flour tortilla. Coat the top tortillas with cooking spray.
2. Bake at 400° for about 15 or 20 minutes. Cut into quarters with a pizza cutter. Serve with sour cream and Black Bean Salad.
2 comments:
I've never thought of making them in the oven! I make mine in a skillet and half of the filling flies out when I try to flip them. I'm trying this method next time.
Bowlby. Now come on. Phh always knows best!
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