Those of you that know me personally know that two of my favorite words are “real talk”. I try to let people know that when they can’t fake the facade of a perfect life anymore, I’ll be there to talk about what’s really happening in their lives in a judge free zone. I’m not about all that fluff we put up as barriers to hide our troubles. I feel like that’s what Matter is about; we’re here to be REAL and talk about your REAL life instead of posting perfectly posed pictures on Instagram of our flawless lives (trust me, there are plenty of flaws).
So let’s throw down some real talk: quesedillas. I love crazy new recipes and spending some time in the kitchen, but generally I just can’t. I’m a college student with a job and there’s not a lot of time to make homemade butternut squash lasagna (I wish). You know what normally happens? I run home for 10 minutes in between class and work and shove a quesedilla down my throat. In all honesty, I think that on average we make one quesedilla per day in my apartment. But quesedillas can be lame, boring, and have basically zero nutritional value.
Instead of posting a crazy recipe that will just make all of us feel guilty for not making a big dinner every night, we decided to talk about how to make easy actually be delicious, starting with quesedillas. They’re not the lame version that you’re used to, I promise. If you don’t believe me, my taste testers will testify that all of these are, in fact, ridiculously delicious. We’re talking groans-of-satisfaction-with-super-wide-eyes delicious.
Let’s go through some general tips first. 1.) Put your creative pants on. What’s coming up is a list of suggestions but you can do whatever your little heart desires. 2.) Patience. I generally cook my quesedillas on level 5 and a half on the stove. You don’t want to just flame it out, you’ve got to be patient for the cheese to melt and the tortilla to get golden brown instead of charred black. You can put the first tortilla with the cheese in the pan and let it start cooking while you grab the fillings if you’re in a hurry.
Let’s do this. I’m new at this food photography thing, so bear with me. I even asked Kendall if I could use a paper plate. She said no.
First up is the most classic for me: cheddar cheese, turkey, tomatoes, and garlic powder. I put on the cheese first, then sliced turkey that I’ve roughly cut up, some tomato slices, then I sprinkle on some of Johnny’s Garlic Spread and Seasoning from Costco. Easy peasy. I did it with white tortillas, but it would be delicious with wheat as well. The prep looks like this.
Next up is another one of my classics: cheddar cheese, rotisserie chicken, bacon, and pesto. YUM. I think that every component of this one was from Costco. It’s all done for you so all you have to do is pull it out of the fridge, put it on a quesedilla and cook it up. I made it as a half so you could see both sides easier, but obviously you could do a whole. Just make sure that you put the cheese, chicken, and bacon on one side and the pesto on the other seeing as the cheese and pesto kind of act like glue so it’s good to have one on each side.
I made this one on a wheat tortilla. I honestly kind of prefer wheat on most savory quesedillas, but there was a simple carb loving crowd to please so we had to compromise.
Shout out to my roomie Jordan for coming up with the great idea of alfredo for this next one. Once again cheddar cheese, rotisserie chicken, and bacon but this time with tomatoes and alfredo sauce instead of pesto.
Seriously so yummy and unexpected. We were thinking that this one would be great with some mozzarella cheese. You could use a ton of different cheese on all of these, cheddar was the only thing I had on hand at the moment. Some of my favorite melting cheese are mozzarella, gouda, muenster, and havarti. Get crazy.
Last on our savory journey is cheddar cheese, turkey, broccoli, and onions. This was the last one I made and my roommate said, “Of course, it just wouldn’t be Nekel without broccoli!” I have a love affair with broccoli and was so excited when I figured out a while ago that it’s delicious even in quesedillas. Try it, you won’t be sorry.
I dice the onions instead of slicing them like I do the tomatoes because I feel like a slice of onion is just a lot to handle, but feel free to do whatever you want. You’ve got your creative pants on, remember.
So there you have it friends: a recipe to pin that you can actually do on a normal day. Yay for reality! Don’t worry, there’s still another installment of the quesedilla greatness: dessert quesedillas. Stay tuned. In the words of Jordan, “Dessert quesedillas are a YES.” Until then, enjoy these upgrades and let us know if you come up with any other great ideas! Keep it real, friends.