In the Fridge Vegetable Quesadillas - Sweet Potato Chronicles - Sweet Potato Chronicles

In the Fridge Vegetable Quesadillas

Another day, another din­ner. Another day or star­ing into the fridge think­ing, "Din­ner? Are you in there, din­ner?" It's like a Rubik's cube: tomato, pep­pers, onion equals.… pasta sauce? Bleh. Stir fry? Nah. Que­sadil­las! Oh, yeah. Almost as adored by chil­dren as pasta, que­sadil­las are easy to make and fall in the kitchen sink cat­e­gory. Nearly any­thing can fit in as long as you've got lots of cheese to hold it all together. These que­sadil­las are made with wraps I had on hand. They're made with spinach and are in fact green, that's not just the bad light­ing of my kitchen. I know I'm sup­posed to make these with corn tor­tillas, but hon­estly, I don't like them as much and I find them less pli­able than wheat wraps. But do as you like!

I also made some gua­camole to have on the side. Most of it got eaten with corn chips as din­ner was being made. Ben likes his gua­camole with finely sliced red onion. I do not.

I was cook­ing so we had the no-onion version.

Ceri's Gua­camole

2 ripe avo­cado roughly mashed
1 clove minced very fine
1 tomato diced
juice of 1 lime
small hand­ful of cilantro finely chopped


Mash the avo­cado. Add gar­lic and lime. Taste for zing — you want enough lime to cut through the rich­ness of the avo­ca­dos. Add tomato and cilantro. Keep tast­ing with lots of corn chips! I don't add salt as most chips have so much.


This is what I had in the fridge but you could also use zuc­chini, any kind of mush­room, chicken or beef. Just be sure that every­thing is chopped fairly fine and that all the pieces are about the same size.

1 medium onion chopped
2 gar­lic cloves minced
1 red pep­per chopped
1 yel­low pep­per chopped
3 por­to­bello mush­room caps diced
A pinch of cumin and chili flakes
2 good hand­fuls of shred­ded cheese — I used Mon­terey Jack but you could use ched­dar
4 tor­tillas or wraps

Sautee the onion and gar­lic first. When they start to soften, add the pep­pers. Give them a cou­ple of min­utes and then add the mush­rooms (which I found after I took the pic­ture above!). Add spices and stir. Take off the heat and reserve in a bowl.

Clean your pan. This is the lovely Paderno pan I got for Mother's Day. That may not sound roman­tic to you but I'd been want­ing a new, non-stick for awhile and was very excited. It's a fan­tas­tic pan — I barely need to use oil. Over medium heat, put down your first tor­tilla and then spread the veg­eta­bles out evenly. Sprin­kle cheese evenly over the veggies.

Place the sec­ond tor­tilla on top and use some­thing to press it flat. You could use a cast iron skil­let or McGiver some­thing like I did. That's a plate and a can of beans. Go with what you've got! Cook like this for a maybe 3 to 5 min­utes — keep an eye on it. It's so easy to be dis­tracted if your kids are around, and a burnt que­sadilla is a heart breaker. Use a spat­ula to flip and repeat on the other side. Some of the fill­ing with leak out — don't worry about it.

Turn out onto a cut­ting board and once they've cooled just a bit, cut into four pieces. Serve with sour cream (or plain yogurt), gua­camole (if there's any left). I got the sec­ond batch going while Ben served the kids. Esme loved it and Julian looked long­ingly at it. Poor boy has just about had it with purees.

One more din­ner down! Now, just another mil­lion to go.…


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