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I am an habitual lazy eater/grocery shopper. There. I said it.

I consistently list the same items on my grocery list from week to week then expect myself to suddenly morph them into a different meal than usual. Sounds reasonable enough, right?

Sometimes it works out, sometimes it has me running to the store on my way home from work for emergency fresh sage. This time it decidedly worked out.

Not exactly your typical quesadilla, but these things are good! In fact, they are good enough to have for dinner, lunch, then dinner again!

Adapted from Cooking Light.

Ingredients:

  • 1  tbsp  Dijon mustard
  • 2  tsp  apple cider (I just used apple cider vinegar.)
  • 3  (10-inch) whole wheat tortillas
  • 3  ounces  Brie cheese cut into small slices
  • 1  Fuji apple, cored and cut into 1/4-inch-thick slices
  • 3  cups  spinach
  • 3/4  tsp  freshly ground black pepper

Directions:

  • Combine mustard and cider vinegar in a small bowl; stir well.
  • Heat a large non-stick skillet over medium heat.
  • Spread each tortilla with about 1 1/2 teaspoons mustard mixture.
  • Place 1 tortilla, mustard side up, in pan.
  • Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt.
  • Arrange one-third of apple slices over cheese; top with 1 cup spinach.
  • Sprinkle with 1/4 teaspoon pepper.
  • Fold tortilla in half; press gently with a spatula.
  • Cook 2 minutes on each side or until golden brown.
  • Remove from pan.
  • Repeat procedure twice with remaining 2 tortillas.
  • Cut each quesadilla into 4 wedges.

Servings ~ 3
Calories ~ 248, Fat ~ 12 g, Carbohydrates ~ 32 g, Protein ~ 17 g

I have been a bad blogger lately.

As I ramp up my running miles for marathon training, running and sleeping have taken precedence over cooking. This means that I have been eating a lot of CSA fruits and veggies raw. Fortunately Branny has come to the rescue again!

These quesadillas were quick and easy to make and tasted wonderful. As Chris and I joke “Gouda is good-a”. Hah. We’re not very funny.

More tasty gouda creations coming soon! We have abandoned our queso fresco and, in one cheesy buying spree, we have moved on to more indulgent cheese. There was no way that we could have stuck with the low-budget cheese forever.

Adapted from Branny Boils Over.

Ingredients:

  • 4 whole wheat tortillas
  • 2 peaches, thinly sliced
  • 1.5 large Vidalia onions
  • 2 1/4 oz shredded gouda cheese
  • 1 tbsp olive oil

Directions:

  • Thinly slice onions, then sauté over a medium heat in olive oil.
  • Peal and thinly slice the peaches and shred cheese while the onions are cooking.
  • Divide ingredients evenly among the tortillas, spreading them over one half of each tortilla.
  • Cook quesadillas individually in a skillet lightly sprayed by olive oil. Place the first tortilla in the pan flat. After cooking for several minutes, fold the tortilla in half to cover the fillings. Cook for several more minutes, then flip it to cook the other side. Ideally both sides should be lightly golden brown.
  • Cut into several sections and serve warm. I served mine with some guacamole.

Servings ~ 4
Calories ~ 198, Fat ~ 11 g, Carbohydrates ~ 19 g, Protein ~ 12 g