Pan or a hot oven

Vegetable Quesadillas

Tortillas, cheese, and a vegetable you can soften in a few minutes or already cooked yesterday. The pan should brown the tortilla before the cheese runs out the side. If the oven is already on, you can lay them on a sheet and bake instead.

Prep: 8 minutesCook: 12 minutesServes: 4

Ingredients

1 tablespoon oil
1 bell pepper, sliced, or 1 1/2 cups leftover cooked vegetables
1 small onion, sliced
Salt
4 large flour tortillas
1 1/2 cups shredded cheese
Optional: 1 beaten egg stirred into the vegetables
Salsa, for serving

Instructions

If the vegetables are raw, cook the pepper and onion in the oil with a pinch of salt until soft, about 6 minutes. If you are using an egg, push the vegetables aside, pour the egg in, and scramble it into them. Move the filling to a plate.
If the vegetables are already cooked, season them and skip to the tortillas.
Set a skillet over medium heat. Lay in one tortilla. Put cheese on half, add a quarter of the filling, and fold it closed. Cook about 2 minutes a side, until spotted brown and the cheese has melted.
Repeat with the rest. Cut into wedges and serve with salsa.
Oven path: heat to 425°F, lay folded quesadillas on a sheet, and bake about 8 minutes, turning once, until the cheese melts and the tortillas color.

Substitutions

Bell pepper: leftover broccoli, wilted spinach, or beans mashed with a fork.
Cheese: use at least a little so the tortilla stays closed, or spread beans as the glue.
Flour tortillas: corn tortillas, cooked more gently. If they crack, eat them as soft tacos.

Storage

Best the day you cook them. Leftover wedges keep one day in the fridge and reheat in a dry skillet. The tortilla will be firmer the second time.