Meatless Monday: Chile-Cheese Quesadillas

I’ve said it before and I’ll say it again: I love Mexican-inspired food! I think any meal that allows me to add black beans or avocado (which most of my Mexican dishes welcome) is the best meal.

Quesadillas are great for a Monday night, or any weeknight, really, because you can take just about anything you have in your fridge, fry it up, throw it in a wrap and in a few minutes, you’re ready to serve. They are also a great to-go snack if you’re on the run.

The only vegetable this recipe calls for tomato, but you can easily add onion, zucchini, peppers, or any other vegetable of your choice (just add a half of each to ensure you don’t make too much mixture). The recipe also suggests cooking in a skillet, but I often put them in the oven on 300°F and bake until they are crispy on the outside and the cheese has melted. Either way they are delicious!

I’ve added avocado and tatziki to this recipe because I like to have both on my plate. I’ll add some avocado every couple of bites and the tatziki is a delicious, healthier creamy alternative to sour cream.

Ingredients:
6 flour tortillas (8 inches)
1 large tomato, seeded and finely chopped
1 cup shredded Monterey Jack or cheddar cheese
1 can (4.5 ounces) chopped mild chiles
1 tablespoon chopped cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 avocado (optional)
Tatziki (optional)

Directions:
1. Preheat oven to 200°F.

2. Place 3 tortillas on work surface. Sprinkle equally with tomato, cheese, chiles, cilantro, salt, and pepper. Place remaining tortillas on top. Gently press quesadillas to flatten.

3. Coat large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Place one quesadilla at a time in skillet. Cook until lightly browned on both sides and cheese is melted, about 2 minutes per side. Transfer to baking sheet; place in oven to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla into 4 wedges.

-Jessica Harding, associate web editor

Recipe: Reader’s Digest