Lazy Lady's Quesadilla

This week feels like it's been tumbling out of control. I haven't been able to gain any footing at all and I can't seem to get on top of things.

So goes the life of a graduating university student, I suppose.

But a life that's barreling down the tracks with no brakes and no life vest (or maybe seat-belt is more applicable to a train analogy) results in lazy lady suppers.

Right now I need something quick. Simple. Tasty. Healthy. And fun. Because we all need a little more fun in our lives. I don't know anyone who couldn't use more fun. I love fun!

Speaking of fun.... You might want to be a part of this. Seriously. It's going. to. be. epic.

What else is epic and fun? Quesadillas!

I've linked in the ingredients listing to my recipes for salsa fresca and guacamole - this will double your prep/cooking time. To speed things up you could buy the pre-made stuff but let's be honest: that shit ain't near as good or good for you as fresh. And even when I'm in tears and flailing because I can't get a grip, I'm still willing to give up 30 minutes or so to prep my own salsa. Mmmmm salsa....

Lazy Lady's Quesadilla
(printable recipe)

Ingredients:

4 Large Whole Wheat or Corn Tortillas.

1 Package Smoky Cheese - I used Little Qualicum Caerphilly, grated.

1 Can Black Beans, drained and well rinsed.

2 Large Ears of Corn (or a can, drained), shucked.

1 Large Onion, peeled & sliced.

Approx. 2 C Squash, peeled & cut into 1" cubes.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

To Serve:

1 Batch Guacamole.

1 Batch Salsa Fresca.

Sour Cream.

What to Do:

Multi-tasking time! Pre-heat your oven to 500 degrees F; & bring a large pot of water to a boil; Heat a large non-stick pan over medium heat.

As that stuff heats, toss the squash in a couple good glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer on a baking pan.

When your oven is hot place the squash in the oven for about 20 minutes. Remove when fork tender. Set aside; 

Once your water is boiling, add the corn and cook for about 7 to 10 minutes, drain, allow to cool enough to touch and cut the kernels away with a steak knife. Set aside; 

And lastly, once your pan is hot, add a couple glugs of olive oil, add the onions, mix well to coat, and slowly caramelize them until golden and delicious. Set aside.

Now assemble! Place a tortilla on a plate. Sprinkle some cheese on one half of the tortilla. Top off with a nice helping of black beans, corn, caramelized onions, a bit of squash and if you like, a little more cheese. Fold the empty half of the tortilla over and lightly press down. Repeat four times.

If you have a big enough pan, you can cook two of these bad boys at a time. Wash off your onion pan and lightly grease with a small amount of olive oil. Heat over medium heat. Slide the filled tortilla off the plate and into the pan. Allow to brown on one side (about 2 to 3 minutes) and the cheese to melt. Very carefully roll the little guy on the closed end to his other side and brown that side.

Slide onto a cutting board. Cut into 3 or 4 wedges. Serve with Salsa Fresca, Guacamole, and sour cream.

Eat.

This post is linked up with This Chick Cooks; Cast Party Wednesday; Tastetastic Thursday; Full Plate Thursday; Simple Lives Thursday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Slightly Indulgent Tuesday; Tuesday Talent Show; Tasty Tuesdays.