One of the things that has become apparent this week is that this summer will be salsa summer.
I need gallons more tomatoes, salsa, and sauce base put up when the tomatoes come back. I have gone through three jars of store bought salsa this week alone.
I know that making a post about quesadillas is pretty simplistic, but honestly I would have liked a post like this when I was in grad school and learning to cook.
Quesadillas are fast, simple, highly adjustable, and cheap. These traits make them great grad school food, when you will probably find yourself with freakishly small amounts of cash to feed yourself for a freakishly large amount of time.
You can put whatever you like in them-one of our favorites is actually more of a very thin sandwich with mozzarella, pepperoni, and a little bit of tomato sauce. I’ve seen them stuffed with roasted winter vegetables. I normally make them with cheese, a little salsa, and some left over protein if we have it in the fridge.
1 package taco sized soft flour wraps
Shredded or chopped cheese, something that melts well. I like taco blend if I can find it.
Salsa, whatever flavor/heat level you prefer
*Leftover protein like grilled chicken or steak
Heat a frying pan over medium heat.
Place 1 wrap on the pan. Top with whatever filling you would like. Start with cheese, and then the rest of the toppings. Use a light hand with the salsa-you don’t want it to be too wet.
When the cheese starts to melt place a second wrap on top and press down lightly. Flip and fry for another couple of minutes.