Wednesday, April 18, 2007

Cheese Quesadillas

It was cold and rainy on Sunday so we hit Sunday School at church, but we decided to take off after that for a warm, spicy lunch and some serious couch time. After working both jobs and getting the yard and house ready for friends last weekend I was just exhausted. In fact, I'm often just exhausted, and our meals lately have been representatives of my just exhausted-ness.

We saw Rick Bayless make quesadillas on his PBS show, Mexico: One Plate at a Time, and Brad wanted them that. day. That was months ago, but we've kept his suggestions in mind and used them when we want to make homemade quesadillas. I have to admit that I'm still more of a fan of the ones served at Mexican restaurants, but these will do until I perfect my technique, without a doubt!

They're easy to make, so I don't really think that a recipe is necessary. Just make sure that you cook/toast/grill your tortillas before you stuff them - and don't forget the salt sprinkle! - before you stuff and melt them. TOTAL GOODNESS.

Mine? Queso, jalapenos, carmelized onions, fresh, homemade salsa and a bit of rotisserie chicken. His? Queso, Morningstar crumbles (we're healthful eaters these days), fresh, homeade salsa and a few jalapenos. And to me, that's the best part: Everybody gets exactly what they want.


  1. We love quesadillas. We make them all the time! Totally a great fall back meal/way to use up extra meat/veggies.

  2. These definitely look like "Total Goodness"! I love to make quesadillas because they're so versatile!

  3. Quesadillas are awesome! I made some recently from a book called The Pastry Queen (highly recommended by the way) by Rebecca Rather which has Brie and Beef in them but I must admit, I love them with just some cheese and a little onion!

  4. Rick Bayless is the king of Mexican cooking. And these quesadillas look so soul satisfying, I'd like to have one for lunch this afternoon.

    Ari (Baking and Books)

  5. Quesafillas are awesome and easy to make, but I think i will leave out the spicy-ness. I like mine topped with a little Medium heat Peach Pineapple salsa.


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