The same flavors as a pressed Cuban sandwich, just like the ones my husband loved at a little hole-in-the-wall place in Atlanta. Serve with sweet potato fries on the side. (from Bon Appetit)
4 whole-wheat tortillas
4 to 8 slices of deli ham
8 slices of swiss cheese
mustard of your choice; I used whole-grain
finely chopped pickles
Spray a nonstick skillet lightly with cooking spray and preheat to medium-low. Spread mustard on tortillas. On half of each tortilla, layer a slice of cheese, one or two slices of ham (to taste), then another slice of cheese. Top with chopped pickles, then fold the rest of the tortilla over. Cook the quesadillas on both sides until nicely browned on the outside and melty on the inside.
*Another quick dinner when the fridge is running low: cook up some scrambled eggs, spread them on tortillas and top with shredded cheese, then fry in a skillet on both sides. You can also add leftover meat or veggies. I serve with a side of sour cream and salsa mixed together.
No comments:
Post a Comment