Thoughts & Tips

Quick Quesadillas & Pico De Gallo

I’ve been on a huge quesadilla kick for lunches lately. It’s easy, convenient and cost effective. Store bought tortillas can last way longer than bread in the pantry, although I would like to try making my own soon. (I’ve been dabbling in bread baking, only done it a handful of times).

The quesadilla I made today simply has cheese and fresh chopped jalapeños, but the nice thing is you can use whatever is laying around. Leftover chicken? Shred it up. Extra veggies? Load it up. A couple bags of cheese with a little left in each? Go for it, who says you can’t use shredded mozzarella and cheddar together? You can throw in whatever wasn’t used for dinner the night before as long as the flavors make sense.

And speaking of last nights leftover ingredients, I can usually put together some fresh pico de gallo from my pantry. Traditionally pico de gallo is tomato, red onion, serrano or jalapeño, cilantro, lime juice and salt. Since it was just for me today, one medium tomato and a quarter of a red onion was plenty. Since I had jalapeño in the quesadilla, I skipped the pepper. I didn’t have cilantro, but I had fresh parsley (always). I did a quick chop and tossed it together with a few squirts of lime juice and some sea salt.

The warm, crispy on the outside, gooey on the inside quesadilla topped with the cool, fresh pico de gallo is a wonderful bite. Simple, quick, pretty. Who wouldn’t like that? Omit the jalapeños and it’s a great lunch or snack for kids too. Guaranteed to please.

{follow me on twitter & instagram: @thepickygourmet}

 

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