I like recipes as much as the next person. I’ve also learned to set limits for myself. For instance, I usually limit myself to recipes with only five or six ingredients in them. This naturally reduces the number of steps involved as well. And Momma stays sane in the midst of yet another decade of cooking for people.
The way I write recipes is a little free and easy, too. I usually copy the one I borrowed from somewhere else, but sometimes I stumble on something myself. So today I’m offering my Baked Quesadilla recipe of cultural acquisition.
Baked Quesadillas
Ingredients:
*tortillas
*cottage cheese, or any delicious shredded cheese that cottage cheese is a humble substitute for at the end of the month
*meat of choice, cooked and shredded (not judgin’ y’all or anything)
*veggies of choice, and yeah, refried beans fall in that category, as well as rice, quinoa, corn, other beans, and green beans
*other stuff like garlic and salsa and so on
Directions:
- Mix meat, cheese, veggies, and other stuff.
- Place tortillas in lightly greased pan.
- Fill halfway with mix.
- Close tortillas and spray lightly on top, because you’ll want to flip them once while they bake.
- Bake at 375 degrees for 30 min. Alternatively, 400 degrees for about 20 min.
- Remove from oven, let cool, and serve with toppings.
It’s easy, it’s flexible, it’s lower fat than frying AND I don’t have to stand there watching it burn. AND it makes leftovers for tomorrow’s lunch. AND not only that, but nobody starves.
Optional: once I came this close to making tuna fish and shredded carrots in the quesadillas. That makes the cottage cheese seem perfectly ordinary! And while I have not done this, yet does it lurk in the middle recesses of my brain lest I should encounter a longer month than this one has been. Because perception has its portion of influence along with the moon and the IRS upon calendar designations.
Add quesadilla recipes, comments, and awkward silences below!
lora reynolds 