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Monday at our house is my yoga class night. The upside is that I get some needed flexibility and strength training to break up my running regimen. The downside is that we don't have much time to make dinner. Since I've not a convenience food type of person, I have to get creative.
One of my favorite things to make is quesadillas, which take less than 10 minutes to make and also utilize the leftover tortillas, sour cream, and green onions from Huevos Rancheros Burritos. I've adapted this recipe from the Betty Crocker Cookbook.
- 4 burrito sized flour tortillas
- 1/2 to 3/4 cup shredded cheddar cheese
- 4 green onions, chopped
- 4 tablespoons canned diced green chiles (half of a 4 ounce can)
- salsa and sour cream, for serving
Preheat oven to 350 degrees Fahrenheit.
Place tortillas on a baking sheet. Sprinkle half of each tortilla with 2-3 tablespoons of cheese, one chopped green onion, and one tablespoon of chiles.
Fold over each tortilla. Bake quesadillas for 5 minutes, or until the cheese has melted and the tortillas are lightly browned.
Cut into wedges and serve with salsa and sour cream.
Variations: add chopped tomato, cooked chicken, or cooked ham to the filling