Tortilla + Cheese + Goodies + Skillet = Delicious.
If you disagree, you are probably a bread person. See all previous posts re: the war on carbs if you are surprised that I do not, in fact, think the best part of a grilled cheese sandwich is the bread.
What I do love, however, is the diversity. OH THE DIVERSITY that you have when making a quesadilla.
The combination described below is a personal favorite because a) it uses kale (kale!) b) it uses goat cheese instead of loads and loads of heavier and higher calorie cheese and c) it can be modified based on whatever is in my refrigerator or yours and impress the shit out of everyone who gets to eat some. (You’re welcome.)
I almost always prefer my version to any that I could ever order out, so I was happy to have the opportunity to enjoy this version for an afternoon lunch with my mama.
I started with a hot nonstick skillet with an extra spritz of olive oil nonstick spray. **Important for getting the right level of toasted without it being greasy.
The large tortilla gets folded in half so basically I made two at once, with the inner parts of each tortilla making what looks like a tepee while I added the fillings on top of the half being heated.
First I grated a small amount of cheddar cheese (the unifier) and then threw on some raw kale, fresh ground salt and pepper. I had leftover spicy black beans (whole tomato, garlic, red onion, black beans and chili flakes cooked together) and threw them on and topped it all with a little fresh goat cheese. I then added a little Cholula hot sauce and a final grate of cheddar to glue it all together and … Ta Da… the bottom side is perfectly toasted and it was ready to be sandwiched and flipped.
This was all finished with a little bit of sour cream and a glass of wine. If you are nice, maybe next time you can come.