From Roast to Quesadillas

When I made my roast, I had a big piece of meat.  A Roasted Dinner  It was probably about 5 lbs of meat, if not more.  Well, there are only the two of us eating it, and it goes a long, long way.  We are still working our way through it.  I am doing my best at recreating it in many different ways, but it just seems like it is not going away any time fast.  I think we still have one more meal left from it, and maybe a lunch for my husband as well.  Then finally, that delicious roast just may be finished and it will be time to make another one.  I made it into delectable sandwiches the other day.  Herb Roasted Potato Wedges  Now, I am using it to make some fabulous quesadillas.  We eat quesadillas a lot.  They are an easy way to use up leftovers and they taste great too.

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Quesadillas are one of those versatile dishes that you can use whatever you like as the filling.  There is no right or wrong way to make them.  Sometimes I make them as a side dish to a meal and other times I make them the meal.  I almost always put in a lot of vegetables.  Sometimes I add meat and sometimes I don’t.  The only really key ingredients that are a must for making quesadillas is tortillas, of any size, either corn or flour, and QUESO or cheese, any kind of cheese you like.  You cannot have a quesadilla without cheese.  🙂  I used jalapeno jack this time.  I am not much of a cheese eater in general, but when I do eat cheese, I prefer to eat the white and lighter cheeses.  My husband loves cheese of all kinds.

I used mushrooms, zucchini, yellow squash, onions, garlic, red peppers and jalapeno to mix with my meat for the filling.  I also added some cumin and oregano.

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I generously spread whatever cheese I am using on the tortilla.  While the tortilla is browning, it is also melting the cheese.  I do this twice, to make the top and the bottom of the quesadilla.

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While the second half is cooking, add your filling on top of the cheese and add the other cheesy tortilla over the filling.

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Since I am a saucy kind of girl, I always add salsa and either avocado slices or guacamole to mine as well.  My husband does not like avocados, but likes our cream.  Make them how you like them and top them with whatever you like.  Make yourself a margarita, or grab a cold beer and Desfruitas!

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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