One of our favorite Sunday lunch meals is quesadillas. As you probably know, my family has a variety of palates. Some of us like a lot of spice. Some of us avoid spice. Some of us eat meat. One of us does not.
I tire of making different meals for different people. So I adapt.
Quesadillas are way easy to customize. They're fast, and my family isn't done eating by the time I get mine cooked (because when I cook assembly line, mine is always last).
Here's our set up:
Cooked, chopped bacon. Diced onion and pepper mix (we buy this frozen in a huge bag and then separate it into serving size smaller freezer bags and keep it frozen until we're ready to use). Jalepeno pepper slices (that we diced after I took this photo). Really yummy tortillas.
And let's talk a bit about cheese. I grew up when shredding cheese by hand was the only way to get shredded cheese. When preshredded cheese first came out, it was mind blowing. I could save that time and not have to shred? It was more expensive to buy the preshredded at first, but now it's usually just as cheap if not cheaper to get preshredded.
Here's the thing... preshredded is tasteless. It's the chemicals they put in to keep it from clumping. Maybe I'm a cheese snob, but I'm back to only wanting flavorful cheese... which we shred by hand using a metal shredder that I bought when I was pregnant with Mykiah. Seriously, if you aren't shredding your own cheese for quesadillas... you're just eating plastic.
I warm up the griddle, and start throwing on tortillas. Dan and cheese just do cheese and bacon (yes, bacon. Try it!). Kiah and Brady go with cheese, jalepenos and the veggies. I like bacon and jalepenos.
They're total yum.
