Sorry guys...no Tribute to Katherine Hepburn Brownies today. This chickie is starting to get chunky, so we've got to lay off the sweets for a little bit. Thank goodness the TWD rules have been loosened up for the summer!
One night last week, in order to make use of some of the leftovers that were taking over our fridge, David and I had quesadillas. There are two things I really like about quesadillas: they're quick and easy to prepare, and you can lighten them up pretty easily without compromising flavor.
I made them in a cast-iron skillet, which is definitely the way to go. Before assembling the quesadillas, I very lightly coated one side of the tortillas with canola oil with a pastry brush. That side went down in the dry skillet, just until bubbles started to form. While the first side was browning, I brushed the other side. By the time I brushed the second side, the tortilla was ready to flip. When both sides were nicely browned, I filled the quesadillas with fat-free refried beans (YUM!), taco meat, 2% milk shredded Mexican cheese, onion, and black olives. I just filled one side and then folded the other side over, omlette-style.
I gave them a light press on each side, just to be sure that they got nice and toasty. I served them on a bed of shredded lettuce and topped them with salsa and reduced-fat sour cream. They were absolutely delicious, and they were a lighter version of a potentially high-fat, high-calorie meal.You can fill your quesadillas with absolutely anything you want. I'm thinking about trying to make some buffalo chicken quesadillas sometime before too long. Mmmm... What ideas do you have for quesadillas?