I’m under the impression that just about anything is better when stuffed inside of a tortilla with some cheese and cooked to a crisp in a hot skillet (aka “quesadilla-ed”). So, just after I whipped up my Chipotle Peach Salsa, I quesadilla-ed it for lunch. It was PERFECT. A nice, light yet satisfying lunch. I only had small “fajita size” tortillas on hand so that is what I based my pricing on. They’re pretty small so two quesadillas might be a more realistic lunch (I was snacking/taste testing during the salsa making process so one quesadilla did me good).
If you’re the carnivorous type, stuff a couple slices of ham or grilled chicken in there with the salsa and cheese. Smokey, salty ham seems like it would be absolutely perfect with the sweet, spicy salsa!
- 1 small flour tortilla $0.09
- ¼ cup Chipotle Peach Salsa $0.23
- ½ cup shredded cheese $0.23
- Sprinkle half of the cheese over one half of the tortilla. Top with the salsa then the remaining cheese. The cheese acts as glue so I put it on the top and bottom.
- Fold the tortilla in half over the fillings and place in a skillet over medium heat. Cook the quesadilla on each side until it is brown an crispy. The End!
Step By Step Photos
Lay down half of the cheese first. Only sprinkle it over half of the tortilla because you will be folding the empty half over top.
Add some salsa on top of the cheese (pictured) then add the remaining cheese.
Fold the tortilla in half and place in a hot skillet (medium heat). Spray the skillet with non-stick spray if desired.
Cook the quesadilla in the skillet on each side until it is brown and crispy.
Serve whole or cut into wedges.