I love me a gooey, cheesy quesadilla. DT is the Quesadilla King (you should see his double decker special) around here; if it weren’t for him, there would be a drastic decline in quesadilla production in the Galloway-Thomas household. Our go-to fillings typically include black beans, onions, peppers, spinach and black olives (if we have them).
But this time I was craving something different. Something a bit sweet. With a little spice.
Nectarines are so in (season) right now. When we don’t have peaches, we have nectarines. And so, thinly sliced nectarines made it into my quesadilla.
Brie? Yes, please. Because cheese and fruit pair marvelously together. And what a couple brie and nectarines make.
Arugula, for a fresh and peppery addition. Jalapeños for none other than spice. And black beans, mostly because I liked the color contrast it added.
The wonderful thing about a quesadilla (like many other dishes, actually) is that you don’t need a recipe. Start with a bit of cheese and start adding things.
If you’re looking to slim down and/or keep it healthy, use just one tortilla and fold it in half to make the quesadilla. Pair it with a side salad or a side of cooked veggies. Try it out – you’ll feel much better with a belly full of veggies vs. a belly full of just quesadilla.
What kind of quesadilla has inspired you?