Shulie Madnick is the author and photographer at foodwanderings.com. Her food and travel articles, photography and original recipes appeared in The Washington Post Food section among other publications. You can stay connected with her on Twitter and Facebook.
Quesadillas are one of those quick, fun foods on the run for young and old alike. It’s comforting, nutritious and delicious all at once. You quickly toss it together after a late soccer or practice car pool run. It’s an easy midweek or weekend lunch or dinner and a great game day snack for a crowd of friends watching football, baseball or soccer.
The beauty of it is that you can be super creative with the types of vegetables, cheese and tortillas you use. You can also give it an ethnic twist-Korean, Indian and the list goes on. You can keep them vegetarian as I did and as it shows in this Fajita-Style Quesadillas (I just love the photograph) or add strips of chicken or maybe beef.
Speaking of ethnic, I love how close in flavors Mexican and Tex-Mex food is to Indian. Cilantro, lime and hot green pepper. I didn’t seed the jalapeño I used instead of serrano, but by all means please do if you wish the smokiness of the flesh of the pepper but not as much heat.
In recent years I got addicted to whole wheat tortillas that are freshly made in a nearby grocery shop, but if you cannot find fresh, you can defrost frozen. Use corn or flour tortillas.
That’s half the fun of making quesadillas, you can change things around and reinvent it depending on your taste, your mood and what’s available in your fridge. The other half is devouring these delicious wedges.
For the recipe hop and skip over to Better Homes and Gardens here.
Enjoy! Shulie Madnick Food Wanderings