When you work on a ranch or for yourself, lunch doesn’t come at a scheduled time. Somedays I eat lunch at 10:30 before I head out and somedays I’m out until 2:30 and I come in starving. This was a 2:30 starving day and I needed something quick.
I had a few peppers and onions left from the kabobs and some shredded cheese from the rolls that I had made. When I added it together with a little sweet pineapple and a few mushrooms, it made the best quesadilla in no time flat. If you had a little smoked ham or cooked chicken, some meat would be a tasty addition too.
I think this will be on the lunch menu quite often, it was so good and couldn’t be quicker or easier. Quesadillas are so versatile, perfect for using up leftovers with endless possibilities.
I would imagine all of you have started to think about Thanksgiving and I would like to say that I have, but actually I’ve been thinking about everything but that! I’d better get busy because it will be here before you know it. I hope to get some great recipes and ideas up for you before hand. Until then, I will wish for less crazy days and you have to try out this delicious quesadilla!
- 2 tablespoon butter
- 1/2 cup sweet peppers, coarsely chopped
- 1/4 cup onion, coarsely chopped
- 4 white mushrooms, sliced
- 1/2 cup pineapple tidbits, cut in half
- 1 cup smoked Gouda, shredded
- 4 burrito size flour tortillas
Melt butter in a small skillet and add peppers, onions and mushrooms. Cook over medium-high heat just until the vegetables start to brown, stir in pineapples and remove from heat.
Heat a griddle until hot. Layer one tortilla onto griddle, sprinkle with half of cheese, spoon half of vegetable mixture over cheese and top with remaining tortilla. Flip when tortilla starts to brown and brown the other side. Remove to a cutting board and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
Yield: 2 quesadillas
Need more quesadilla recipes?