Easter Quesadillas

Easter Quesadillas | Zim on a Whim

Easter doesn’t have to be all about the candy! Here’s a fun and quick lunch idea that the kids will love after hunting down all those eggs. Quesadillas are so versatile and you can use whatever filling you like or what you have on hand. Here I used some thin deli ham and shredded cheddar cheese on flour tortillas. Just plain cheese quesadillas work great, too!

Here’s how to make them:

Take some Easter themed cookie cutters and cut out your shapes from the flour tortillas. Obviously you need 2 of each shape for each quesadilla.

Easter Quesadillas | Zim on a Whim

The metal cutters work better because they are sharper, but the plastic ones are fine, too. I just had to press down in sections and wiggle my cutter to get through the flour tortilla.

Heat up a skillet over medium heat. Place one tortilla shape in the pan. Add in some shredded cheese first, then some of the meat.

Easter Quesadillas

Top the meat with some more cheese.

Easter Quesadillas

You need cheese next to both tortillas to glue it together.

Top with the other tortilla shape and press down on it (with a spatula or carefully with your hands) so it all melts together.

Easter Quesadillas

In just a few minutes it will be golden brown. Flip to brown other side and melt the rest of the cheese.

Easter Quesadillas

Remove from heat and enjoy!

The kids will love this exciting new take on grilled cheese and the shapes make them fun to eat.

Now, not so fast. You are left with a bunch of tortilla scraps, right? It’s a shame to toss them so why not make baked tortilla chips with them?

Just cut up the scraps and lay them in a foil-lined baking sheet. Spray the chips with cooking spray and season to your liking. You can use just salt and pepper, or add in garlic powder, chili powder…whatever! Bake in a 350 degree F oven for about 10-12 minutes, or until crisp.

Baked Tortilla Chips

I hope you give these a try. If you like making quesadillas as much as I do, you might like to try my Roasted Asparagus and Pancetta Quesadillas soon!

Enjoy your holiday!
Micha

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Roasted Asparagus & Pancetta Quesadillas

A perfect combination of ingredients to make your mouth water: roasted asparagus seasoned with salt and pepper, crisp pancetta and mozzarella cheese sandwiched between two flour tortillas. If you’re in the mood for a little bit of saltiness and tang, this will fit the bill.

I thought of this one day when I had leftover roasted asparagus and wanted something more exciting for lunch. At the time, all I had on hand was bacon. Bacon will work fine with this, but the pancetta just adds something special. It’s Italian bacon that is salt-cured with spices and garlic, so it compliments the asparagus perfectly. I use mozzarella cheese because it is so mild and I want the other two ingredients to stand out.

Ingredients for Quesadillas:
4 flour tortillas
2-3 cups shredded mozzarella cheese (you adjust for how much cheese you like)
1 package thinly sliced pancetta (about 6-8 slices)
1 bunch of fresh asparagus (you will not use the whole bunch, but roast it all for leftovers!)
Salt & pepper, olive oil
Cooking spray

(Makes 2)

Preheat oven to 400 degrees. Start by rinsing the asparagus and pat them dry. Cut off the woody ends. {Take one stalk and bend it until it snaps. Use that one as a guide to cut the rest.} Put asparagus into a shallow baking sheet in a single layer, drizzle with olive oil and season with salt and pepper. Use your hands to toss it around so the asparagus gets coated evenly with the olive oil. Roast in the oven for about 10-12 minutes. I like the asparagus tips to get a little crispy.

While the asparagus is in the oven, crisp up the pancetta in a round non-stick skillet over medium heat. Drain on paper towel. Crumble and set aside. Drain out the extra fat left in the pan and give it a quick wipe with a paper towel. You can use this same pan to cook your quesadilla.

When the asparagus is done, cut it up into approx. 1 inch pieces. Now get your tortillas and all your fillings ready and place near the stove.

Give the pan a light coating using cooking spray. Heat up pan over medium heat. Place one tortilla in the pan and evenly sprinkle with mozzarella cheese. You can use as much cheese as you want here…who am I to judge? I usually just cover the tortilla moderately because I want to taste the other additions, but there needs to at least be enough cheese to hold both tortillas together. The cheese is the glue! Next, randomly add the asparagus and then sprinkle on the crumbled pancetta.

Add another layer of cheese on top of the asparagus and pancetta…

and then place the other tortilla on top. At this point I usually press it all down with my hands to help it stick together before I flip it. It should be ready to flip by now so grab a big spatula! When the bottom has become crispy with some golden brown color happening, give it a flip. If you don’t have a huge spatula like I do, use your other hand to help guide it. If the cheese is melting nicely, it shouldn’t come all apart during the flip. Crisp and brown up the other side. Remove from pan and give it a minute or two to rest so all the cheese doesn’t pour out when you cut into it. Slice into quarters and enjoy!

Doesn’t that look good? You can also do this on a grill. I’d love to hear what kind of quesadillas you make…
~Micha