Sometimes I just don’t feel like cooking. Sure, there’s always take-out or delivery but that gets expensive and to be honest we’ve found that we make better pizza than the cheap local chain. So what are some quick and easy meals that we turn to?
Quesadillas
I’ve got 2 variations that we make often. Both are vegetarian too!
Chickpea and Cheddar Quesadillas
adapted from The Kitchn
Ingredients:
- 2 (15-ounce) cans garbanzo beans, drained and rinsed, divided
- 1 tablespoon
- olive oil
- 1 small yellow onion, diced
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 4 large (9- to 10-inch) flour tortillas
- 2 cups shredded cheddar cheese
- 3 medium scallions, green parts only, thinly sliced (in the pics below I used some chives instead as that’s what I happened to have on hand)
- Optional toppings: Salsa, guacamole, sour cream, Mexican hot sauce
Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.
Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft, about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chili powder, and salt. Cook, stirring occasionally, for 3 minutes. Remove from the heat.
Assemble the quesadillas:
Place the tortillas on a work surface. Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the remaining cheese over top of the chickpeas, then top each with scallions.
Fold tortillas in half and just moisten the edges and press together gently.
Heat a large frying pan or griddle over medium heat. Place quesadillas in pan and cook until browned then flip and brown other side.
Important little trick I learned from Kenji over at Serious Eats: sprinkle the hot side after flipping with a bit of kosher salt. Then when you plate them flip them so the just-finished side is facing up and season it right away! The salt sticks best when the surface has the hot oil still clinging to it. This is also true of fried foods such as French fries. Otherwise the salt just falls off.
Repeat as needed until all the quesadillas are cooked.
I always end up with leftover filling because I am just making 2. This leftover is good for just snacking on or as a topping for some cooked rice to make a Mexican-style rice bowl!
Reheating: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 15 minutes if refrigerated, or about 25 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.
Corn and Zucchini Quesadillas
from Serious Eats
Ingredients
- 2 tablespoons plus 2 teaspoons (40ml) vegetable oil, divided
- 3 ounces finely diced zucchini (85g; about 1/2 medium zucchini)
- Salt
- 3 ounces fresh corn kernels (85g; about 1 small ear) I have used drained, canned corn or frozen during the off-season.
- 1 jalapeño pepper, minced
- 1 tablespoon (12g) minced fresh cilantro leaves
- 4 ounces (115g) shredded Jack cheese
- 2 (8-inch) flour tortillas
Directions
1. Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over high heat until oil just starts to smoke. Add zucchini, season with salt, and cook, tossing and stirring frequently, until zucchini is lightly browned, about 2 minutes. Add corn kernels and continue cooking, tossing frequently, until corn is lightly browned, about 2 minutes longer. Add jalapeño and cook, tossing constantly, until softened, about 30 seconds. Stir in cilantro and transfer mixture to a medium bowl.
2. Add cheese to zucchini mixture and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.
3. Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
4. Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.
Those refried beans are pretty simple too!
Refried Beans
Ingredients
- 1 tablespoon vegetable oil (or bacon grease)
- 1 medium onion, chopped
- 1 teaspoon cumin seed
- 1 teaspoon chili powder
- 3 15.5 oz cans of pinto beans, drained and rinsed
- 2 cups chicken broth (vegetable broth if vegetarian)
- 1 bunch cilantro leaves, chopped (optional)
- salt to taste
Instructions
- Heat vegetable oil in pan.
- Add onion, sauté until translucent.
- Add cumin seed and cook until fragrant (happens quickly)
- Add chili powder; stir to mix spices in with onions.
- Add pinto beans and chicken broth.
- Bring broth to a boil, and then reduce heat to medium and cook for about 5 minutes. Mash to desired consistency.
- Stir in cilantro if using and salt to taste.