I’m on a huge quesadilla kick lately (and so are my kids!). A few fresh ingredients and dinner is ready in no time. Serve with fresh guacamole, salsa and sour cream. Leftovers make a super popular lunchbox option.
2 teaspoons canola oil
2 (6-inch) flour tortillas
4 ounces shredded or sliced cheese
2 ounces protein (such as grilled chicken, steak, or beans)
½ cup cooked or raw vegetables (such as bell peppers, mushrooms, broccoli, spinach)
Heat oil in a nonstick skillet over medium heat. Top one tortilla with cheese, followed by protein and vegetables; top with remaining tortilla. Cook for 3 to 4 minutes per side; gently pressing down as cheese melts. Transfer to a cutting board and allow to cool slightly before slicing into wedges.
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