Two things I naively did not realize: Number one — quesadillas are quite possibly the easiest thing you could ever make. Why oh why have I spent many a hungry night waiting for water to boil for pasta when I could have whipped up a quesadilla in half the time? Number two — quesadillas aren’t fried. They just cook in a nonstick skillet. No oil. I don’t know why I thought there was oil.
Much like my ramblings on homemade pizzas and eggrolls, the combination possibilities for quesadillas are endless. They’re also an excellent vegetarian option.
This recipe combines black beans, Monterey jack and goat cheese, jalapeno, and a bit of cumin to create a simple yet decidedly Mexican flavor palate. These could probably be revived in the oven the next day too! That is, if you don’t eat them all.