Night-before Quesadillas
Serves: 4
Prep time: Preparation time: 10-15 minutes
It’s hard to beat the convenience of quesadillas — unless they’re waiting for you in the fridge, prepared the previous evening. Instead of standard white flour tortillas, try organic sprouted or whole-grain spelt, or gluten-free corn, brown rice or teff wraps.
Please note: All ingredients, except those marked by an asterisk (*), are kid tested and approved through our PCC Kid Picks program.
Ingredients
PreparationIngredients
- 1 cup shredded cheese such as cheddar or Organic Valley pepper jack Add to list
- 1/2 cup refried beans (such as Bearitos canned or Fantastic Foods Instant in bulk) Add to list
- 2 teaspoons butter Add to list
- 4 tortillas or wraps Add to list
1/4 cup filling as desired from list below:
- Chopped fresh tomatoes Add to list
- Sliced ripe olives (Napoleon) Add to list
- Chopped organic red bell pepper Add to list
- Corn kernels Add to list
- (Optional) Chopped green onions, finely chopped jalapeño pepper* Add to list
Preparation
Spread beans over half a tortilla. Sprinkle other fillings as desired on top, then cover with a bit of cheese. Fold in and press edges together to keep filling inside.
Lightly butter a hot skillet or griddle and heat quesadilla through, turning once, until cheese is melted and fillings are hot, about 5 to 7 minutes total. Enjoy hot, or allow to cool for a few minutes, cut into wedges and place in a container before refrigerating. These hearty quesadillas are good cold and can be reheated.
Recipe by , PCC Cooks instructor
Source: Sound Consumer May 2009
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