Quick and Easy Quesadillas

So I have been craving Quesadillas lately.... Sarah and I had some when she came to visit. Of course, I would recommend eating them with her Guacamole recipe...

8 Flour Tortillas
1 can Black Beans, drained and rinsed
1 medium Onion, sliced
Cheddar Cheese, grated
Salt
Pepper
Cumin
Olive Oil

Heat olive oil over medium heat in skillet. Add onion, salt, pepper, and a dash of cumin. Cook until onions are caramelized. Remove from skillet. Using a cooking brush, coat the bottom of the skillet with olive oil and sprinkle with salt. Place one tortilla in the skillet and rotate around until coated. Add layers of cheese, onion, beans, and another of cheese. Top with an additional tortilla. Again, coat the tortilla with olive oil and salt. Press tortilla until ingredients are evenly distributed. Flip when golden brown.

Of course, I put a layer of sour cream before I add the guacamole.

Prosciutto and Mushroom Quesadillas

Ingredients

olive oil

1/2 medium red onion, sliced thin

2 garlic cloves, minced

salt and pepper

20 oz button mushrooms, trimmed and sliced

1 T lemon juice

1/4 lb prosciutto, thinly sliced

Gruyere cheese, grated

6 cups baby arugula or spinach

4 pieces lavash bread or 10-inch flour tortillas

Preparation

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red onion and garlic and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.

2. Add mushrooms and cook until browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

3. Divide prosciutto, Gruyere cheese, mushroom mixture and arugula among bottom halves of lavash bread or tortillas; fold top half over filling to close.

4. Heat 1 teaspoon oil in skillet over medium-high heat and cook a quesadilla until cheese melts and lavash is crisp, 1-2 minutes per side. Repeat with remaining quesadillas.

*Recipe from Everyday Food Issue 70

-Sarah