The thing I love about quesadillas is the versatility… nothing really has to be measured out — vegetables and meat can be added or omitted. This is a great meal for less than $2 a person, which is perfect for our budget. My husband and I opted for whole wheat tortillas and fresh vegetables.

Ingredient Suggestions (Serves 2)
four 8″ tortillas
3-4 oz. mexican or taco blend shredded cheese
3-4 oz. chicken or beef (omit for vegetarian quesadilla)
jalapeno peppers (with or without seeds)
onion, lettuce, black olives, tomatoes, green or red pepper
salsa, sour cream

Grill thin slices of chicken or beef, if using. I sprinkled the chicken with a bit of leftover taco seasoning to spice it up a little (a great seasoning recipe can be found here). Chop all vegetables into ¼” pieces.

Start with one tortilla per person. Lay out meats and vegetables evenly within a half inch of the edges. Sprinkle cheese over top, and place second tortilla on top. Heat a panini press (or a nonstick pan or griddle) on medium heat, and heat quesadilla until cheese has melted and bottom tortilla has slightly browned. Carefully flip the quesadilla over to heat the other side, if necessary.

Use pizza cutter to cut into 6-8 slices.

Serve with salsa and sour cream.