Sunday, August 30, 2009

Quick-fix Quesadillas with Guacamole and Tomatillo Salsa

Tired of eating leftovers?? Well if you have any left over meat and or vegetables well then spice up your dinner by making some quesadillas! But quesadillas without Guacamole and salsa is sinful! ENJOY this perfect meal tonight!

Quick-fix Quesadillas


4-6 6" flour tortillas
Any cooked meat, shredded or small cubes
Any vegetables you desire
1 cup of Monterrey Jack Cheese or Cheddar cheese, you can use both of .5 cup each
.25 cup sour cream
jalapeno peppers, sliced (optional)
Salt if needed, though very little as the cheese is already salty


1. In a bowl, combine your meats and or vegetables
2. On a flat surface, spread a little bit of sour cream on half of the tortilla bread.
3. On that same half, add a little bit of the meat and or vegetables, the peppers (optional) and cheese
4. Fold the tortilla in half and gently press. Place on a skillet and turn on heat to medium heat.
5. Cook at medium heat for about 3-4 mins on one side until the cheese starts to melt and quesadilla starts to brown. Turn over and cook for an additional minute. Cut the quesadilla into 4 wedges and repeat procedure for the other tortillas

Serve hot with Sour Cream and the fix-ins down below!
Tip: You can make this quesadilla without meat and it will become a vegetarian dish!

Tomatillo Salsa


1lb of Tomatillos
5 -8 fresh jalapenos, finely chopped and depending on desired heat
.25 cup of fresh cilantro, finely chopped
2 cloves of garlic
salt, to taste
1 squeeze of lime (optional)


1.Peel tomatillo husks and rinse in water
2. Grill or roast the tomatillos and jalapenos until the skin appears burnt. Do not peel the skin.
3. In a mixer/food processor/blender, mix the garlic, tomatillos, jalapenos, and process until semi-smooth
4. Sprinkle salt to taste and add the cilantro and blend for another 7-10 seconds.



3 avacados, ripe
1 lime
1 or 2 cloves garlic, finely minced
1 medium tomato, chopped and seeded
1/2 a small onion, chopped
1 jalapeno, remove seeds and ribs if you want it mild--leave them in if you like it hotter
chopped cilantro
coarse salt


1. Get your avocados ready--cut them in half carefully, from top to bottom, whack the pit with your knife, carefully! and twist it out. Take a knife and carefully cut lines vertically and horizontally while the halves are still in the peel. Then run a spoon under and around the flesh and scoop it out. Put the chunks in a medium bowl.

2.Cut the lime in half and squeeze the juice from one half over the avocado.

3. Add the garlic to the bowl and mash it all up some more with a fork

4. Add the tomato and onion and some salt, then cilantro and jalapeno.

5. Cover the surface with plastic wrap and put it in the fridge to let the flavors mingle amongst themselves. About 1/2 an hour or so.

Serve with chips, burritos or quesadillas above
ps. if you want a figure-friendly guacamole, try this one from Weight-watchers.

Photo Credits:

Tomatillo Salsa: Photobucket user Domesticpursuits

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