I wonder how many weeks I can go before I run out of recipes? Food for thought
Quesadillas are always on standby at our house. We almost always have the ingredients on hand, and they're a sinch to make. So if other dinner plans fall through, or the kids are just driving me bonkers (yes, it does happen), then guess what? We're having quesadillas. Here's what I use:
I know that's not very exact, but this isn't an exact science. For this particular batch, I think I used peach chipotle salsa and a combination of pepper-jack and "mexican" cheeses. Salsa gets mellow from all the cheese, so don't be afraid to try salsa a little spicier than you might eat plain.
Spread mayo on one side of two tortillas. (I know it sounds weird, but you can't taste it. It keeps the tortillas soft and the cheese from flying all over when you flip the quesadilla.) Sprinkle a layer of cheese on one of the tortillas, mayo side up. Top with veggies, salsa, another layer of cheese, then the second tortilla, mayo side down. (Picture below was taken before the final layer of cheese and top tortilla). Cook in a skillet or on an electric griddle over medium heat, flipping once, until the tortilla is golden and the cheese is melted throughout--just like grilled cheese. Let cool for a couple of minutes, so the cheese doesn't ooze out. Then slice with a pizza cutter.
Depending on how many quesadillas you're making, you probably won't use a whole can of beans, corn, or the whole jar of salsa. I like to mix the three, and any avocado if it's left, and serve over lettuce for a southwest salad the next day. Add a handful of broken corn chips, a smattering of shredded cheese, and a dollop of sour cream, and you're in business