Tuesday, October 23, 2012

Taco Quesadillas

Mmmmyes. This, friends, is bliss. You can also call it a taco quesadilla. My brother Michael came to visit me for about a week before he left for his study abroad year in Germany, and we ate these for at least 5 - 6 meals while he was here. Because they are just that amazingly good. And super easy and fast to throw together. And did I mention that they're really good? Ok, good. Because they are.

Easy Taco Quesadillas

Gluten-free corn tortillas
Cooking spray or olive oil
Spices for tortillas: salt, pepper, garlic powder, chipotle powder or chili powder (if you have it)

1 lb. ground beef or turkey
Your favorite taco seasoning (I used Trader Joe's, which is rather spicy)
1 small can mild green chilies
1 cup roasted corn kernels (or plain corn)
Bell peppers of any and all colors, sliced and sauteed until soft
Sliced onion, sauteed until soft
Daiya Mozarella cheese (or your favorite non-dairy cheese)
Optional (i.e., not pictured here): refried beans, sour cream, any other taco toppings

Cook the ground beef/turkey and add the taco seasoning, chilies, corn, onion, bell peppers, and water (as directed on your taco seasoning packet). Simmer until it thickens to the consistency you want (you want it to be fairly thick so it doesn't drip a crazy amount in the quesadillas).

For each quesadilla: Coat a nonstick pan with cooking spray, then sprinkle a little salt, pepper, garlic powder, and chipotle powder in the pan. Take a corn tortilla and rub it around on the bottom of the pan so it catches the spices, and cook over medium heat. As soon as you put the tortilla over the heat, sprinkle it with your non-dairy cheese on one side, and then add a spoonful or two of your taco meat on the other side. When the cheese is melted and the tortilla is crispy, fold it in half and remove from the pan. Serve immediately.