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.