Goat cheese. Red onions. Roasted red peppers. Black beans. Walnut kale pesto.
I think that speaks for itself, but let me share this one little tidbit with you before you start:
The root of the word "quesadilla" is "queso," so you'd better use lots of cheese. Use so much cheese that it leaks out the sides and bubbles until it turns brown in the pan.
Do it. You'll thank me. And then we can have drawn out conversations about how much cheese we eat.
My Favorite Quesadillas
Trader Joe's multigrain tortillas
roasted red peppers, chopped
raw red onion, diced
can of black beans
one bunch kale
1/4 cup walnut pieces
1/4 cup olive oil
1 large clove of garlic, chopped
zest and juice of one lime
pinch of salt
Heat oven to broil. In a food processor, pulse kale, walnuts, lime juice and zest, salt, oil and garlic until it turns to a pesto-like texture. Butter two tortillas. Spread 1-2 ounces of chevre on one and a generous amount of the kale pesto on the other. Put the tortilla with cheese on it in a large pan over medium to medium-low heat. Add red onion, black beans and roasted red pepper (about one pepper per quesadilla) while cooking. After five minutes, put the kale tortilla on top and place the whole pan in the oven until the top is just starting to turn golden brown. Slide quesadilla out of the pan and let sit for a few minutes before cutting.