On a recent weeknight, the house was full of activity. With a school concert to attend and a variety of palates to please, I was looking for a meal that could be individualized but would not create lots of dishes to clean.
Pondering the taste preferences of 2 children and 3 adults, a Mexican dish seemed like a good option. Not a big fan of tacos, I considered my options using flour tortillas. Quesadillas would work well. I could make several types, allowing diners to have as much or little variety as they wanted.
Shopping for the ingredients, I thought about the range of ingredients I could use. Of course, there would be a traditional quesadilla with refried beans. Some could have chicken, for those craving meat. Another one would have an assortment of vegetables.
Dinner was a success. Everyone had the exact quesadilla that he or she wanted, there was plenty of good conversation, and the kitchen was cleaned quickly. We arrived at the concert with full stomachs, ready for a night of wonderful music.
- flour tortillas
- 1 can refried beans
- 10 oz. frozen spinach, thawed and drained
- 2 zucchinis, diced
- 1 medium onion, sliced
- 1 red pepper, diced
- boneless chicken breasts, cooked and diced
- portobello mushroom, diced
- cubano pepper, sliced
- black olives, sliced
- sharp cheddar cheese, shredded
- Heat refried beans.
- Saute onions, peppers, mushrooms, and zucchini.
- Saute cubanos separately to allow diners to choose their own levels of heat.
- Heat oven to 400. Place tortilla on cookie sheet.
- Refried beans and olives
- Spinach, chicken, and onions
- Zucchini, peppers (both types), onions, and mushrooms.
- Top with cheddar cheese and a second tortilla.
- Place in oven, checking after 8 minutes.
- Cut into sixths, and serve warm.
- Sour cream, a variety of salsas, lettuce, and tomato can be served as garnishes.