By Stefanie Michaels
Pretty much by now, if you’ve followed me and or read my stories here, you’ll know that I can’t cook. I reeeaaallly can’t cook.
I’m that girl who’s friends ask if I’m catering when they are invited to one of my dinner parties. And, after learning a lesson of serving them inedible dishes and having to order pizza for their hungry, I’m completely willing to admit that cooking prowess in my DNA is missing.
I can create simple things like putting cheese between two pieces of tortillas. It’s a variation on grilled cheese, and that’s cooking 101 in my book!
I’ve actually mastered making this flatness of goodness by adding scrambled eggs to it. That’s “cooking”, right?
I’ve compiled a few more of my favourite items to add into a quesadilla.
Here they are:
- Black Beans – Adds a rich, earthy flavor and a creamy texture to the quesadilla.
- Corn – Gives a sweet, crunchy texture that pairs well with the creamy beans and cheese.
- Avocado – Yummy creaminess and a subtle nutty flavor that complements the other ingredients.
- Jalapenos – A spicy kick to the quesadilla and balance out the richness of the cheese.
- Tomatoes – A juicy, fresh flavor and a pop of color. (drain first)
- Cilantro – A fresh, herby flavor that brightens up the dish.
- Onion – Adds a sweet, savory flavor and a crispy texture.
- Salsa – Mixture that’s a tangy, spicy flavor bringing all the ingredients together.
One day, I took a risk and stepped out of my safety flavors, because I could purchase these items pre-made at the grocery store. Literally, tear open package or cut fruit and Ole, a new foodie adventure it becomes!
- Pulled Pork – I tried this for my hubs, because I don’t eat meat. It adds a rich, smoky flavor and he “said” he liked it, so I’m going to give it a positive option since he ate the whole thing.
- Pineapple – Open a can of any pineapple—I rinsed it to get off the sugary liquid it was in. It provides a sweet and tangy flavor that works well with cheese. Get fancy by adding the pulled pork into it as another option.
- Roasted Vegetables – They add a nice roasted and slightly caramelized flavor to the quesadilla. I tried this after we barbecued veggies on the grill. It made for a quick leftover meal.
- Sweet Potato – We had a ton of sweet potatoes from Thanksgiving. I opened the fridge and wondered what would happen if I added in to one of my earth shattering quesadillas. Sweet and a creamy texture mixed ok with cheese.
- Shrimp – I’ve had this addition at restaurants and it is so delicious, but haven’t had the chance to step this far out of my box. One day at a time.
- Four Cheese – When I feel like getting a little crazy, and when calories don’t matter on a day, I’ll mix in four different cheeses into my recipe. It doesn’t matter, which four, just make sure they blend together. I once used a smoked Gouda, sharp Cheddar, Brie, and Gorgonzola and it was delish.
