recipe and photos by Miles Arbour
For the most part we focused on quick lunches, things requiring little stove use or no cooking at all.
I’ve landed on a quesadilla recipe for a few different reasons. Tortillas take up little room, you can get corn options if you’re eating gluten free, and you can pretty much put anything in there. It’s also a great way to use up some ingredients that have been hanging out in your cooler or fridge for a day too long, which was important to us when trying to eliminate wasted food.
Prep & Cook Time 10 minutes
Yield 2 portions
• 2 tortillas of your preference
• ¼ - ½ cup of cheese (any will do)
• ½ cup of spinach
• ½ a pepper
• 2 tablespoons pesto
• 1 tablespoon oil
To ensure the quesadilla process goes smoothly, you’ll want to make sure to cut everything going inside nice and thin. I’m talking a centimetre or less. We would often add onion or zucchini if we had it, but really most soft veggies work great here. For those on the hunt for more protein, try adding some refried beans to the mix. In a frying pan, on medium-low heat, add the oil and a few minutes later toss a full tortilla into the pan. Add the cheese, spinach, pepper, and pesto. Place the second tortilla on top. In a few minutes, or once the bottom starts to lightly brown, carefully flip the entire quesadilla party over and let cook for a few more minutes. Keep a close eye on things at this point, it’ll burn.
Remove from pan, slice in half, grab a friend, and enjoy. Adding in some ketchup, salsa, or avocado is a great way to spice things up a bit too.