I had a hankerin’ for quesadillas. There’s just something about them that endears them to me.
They were a staple for years – just cheese – but the fillings and toppings have grown a lot over the years. (So have I. Coincidence?!?) They can range from a simple appetizer to a full-blown meal; upscale and elegant or clean-out-the-refrigerator.
They work no matter what.
Tonight’s filling was clean-out-the-refrigerator.
Ground beef, onion, garlic, green pepper and hot cayenne peppers from the garden, and a shot of tomato paste, cumin, salt, and pepper. I had havarti and provolone cheeses in the fridge, so I used them. Not exactly traditional, but – it’s what I had. They worked well. I also added sliced cherry tomatoes – also from the garden – and green onions. Sour cream and salsa were added at the table.
I actually made two each of these guys for our dinner – and made two too many! These were filling! Leftovers went into the ‘fridge.
The best part was the peppers. The cayennes are h-o-t! One adds heat. Two add fire. I added two.
It was a really quick dinner – on the table in about 15 minutes.