I absolutely love quesadillas and the way they have crispy edges and warm cheese melting out the sides: a plethora of rich, spicy, flavors. Add a little dab of sour cream, and you are set. Quesadillas are a glorious invention. As you might imagine after reading my description, I frequently make quesadillas for dinner. However, it was not until last night that I discovered the right way to make them.
I say right way because now that I know, I cannot imagine making them the way I did before. Most of us, myself included make quesadillas in a pan on the stove which is very stressful and time consuming, especially when you are cooking multiple quesadillas. Furthermore, my stove is a little rickety and does not heat evenly so I usually end up with one of two kinds of quesadillas: soft edges and lukewarm filling, or burnt edges and warm filling. Neither are great options.
This was my struggle until last night, when my husband asked me the probably the most important question, aside from asking me to marry him, that he has ever asked me: “Could you use the George Forman to cook the quesadillas“? After some pondering, I agreed it could work. But as you will see, it did not just work, it made the most killer quesadillas ever!
Using the George Forman also makes for a very easy clean up. My George Forman comes with a removable tray at the end of the grill that catches grease. I like to use it to collect any excess filling dropped in the process of making the quessadilla and dump in on my plate. Cleaning up is really that easy!
The second big change I made to my quesadillas was that I did not use tortillas. Tortillas are challenging because all edges of the quesadillas are open, and flipping the quesadilla or moving a finished quesadilla to your dinner plate is almost impossible, for me at least.
Instead, I made my quesadillas on 100% whole grain flatbread. Not only is this option healthier, but also it allowed me to fold one side of the bread over my filling. This way, when the quesadilla was cooked, my spatula had one good side to slide under, safely bringing the quesadilla to its plate.
Also, if you have not already, I would invest in a Misto: a spraycan you can fill with any oil and use to easily cover meet and veggies in a light “mist” of healthy oil. My Misto has been one of the best additions to my kitchen.
With these modifications, I began cooking my quesadillas. My recipe is as follows:
-2 packages 100% whole grain flatbread
-2 cans low sodium black beans
-5 colored peppers
-1 bag frozen corn
-2 chicken breasts
-1 block of Swiss cheese
– Sour cream
-White cooking wine
-Chop garlic and begin browning in olive oil
-Wash and slice peppers and add them to garlic, cook until soft and begin to brown
-Drain and rinse black beans and corn in colander and add to pan. Cover in white cooking wine and add cumin, paprika, oregano and salt to taste. Cook slowly until wine has cooked into filling.
-Spray Chicken with olive oil and lightly salt. Bake thoroughly, and then slice
-Spray George Forman with olive oil and place flat bread on heated grill. Fold in half so that one whole side is grilled.
-When the ready light comes on, open flat bread and flip, so that the grilled side is the inner side of the quesadilla. Cover bottom side of flat bread in cheese, then the filling, peppers, and chicken. Close quesadilla and finish grilling.
-Serve with Sour Cream and enjoy
* Makes about 8 quesadillas. I eat 1 per meal, and my husband eats 2 per meal.