Quick quesadillas: easy for parents, tempting for kids

Vegetarian Times, April, 2005 by Ken Haedrich

Once upon a time, there was grilled cheese: crisp and buttery on the outside, warm and oozing within, and heavenly with hot tomato soup. It was the epitome of fast comfort food, and one that just about every child adored.

Then along came the quesadilla, the skinny cousin of grilled cheese--with a thin tortilla on the outside instead of all that bread, the quesadilla practically begged to be stuffed with delectable fillings.

Which is why quesadillas have become a staple kid food today: They're fast, adaptable and fun to eat. Like their grilled cheese predecessor, they're still cheesy good but can hold many other delicious, nourishing ingredients--vegetables, herbs, beans--and a touch of favorite Mexican seasonings.

These potato quesadillas are not only wholesome, they're also satisfying enough to make a meal. Move over, grilled cheese. Quesadillas are here to stay!

POTATO QUESADILLAS

Serves 6

For an easy variation, substitute 2 cups
frozen corn and 1 1/2 cups canned
black beans (drained and rinsed) for the
potatoes, but omit the stock.

2 Tbs. vegetable oil
1 medium-sized onion,
  halved and thinly sliced
1 tsp. ground cumin
1 tsp. chili powder
3 medium-sized red potatoes,
  peeled and cut into 1/4-inch pieces
3/4 cup vegetable stock
  Salt and freshly ground black
  pepper to taste
6 10-inch flour tortillas
2 1/2 cups grated cheddar or
  Monterey Jack cheese
2 medium-sized tomatoes,
  halved, seeded and diced

1. Heat oil in large skillet over medium
heat. Add onion; cook, stirring often
5 minutes, or until soft. Stir in cumin,
chili powder and potatoes. Cook, stirring
occasionally, 2 minutes. Add stock; cook
about 15 minutes, or until potatoes are
tender and liquid is gone. Season with
salt and pepper. Remove from heat.

2. Heat large nonstick skillet over
medium heat; spray with cooking spray.
Add one tortilla; sprinkle about 1/4 cup
cheese over half of tortilla. Spoon about
1/3 cup potatoes over cheese; top with
2 Tbs. tomato and 1/2 cup more cheese.

3. Fold tortilla in half, and press down
with spatula. Cook about 1 minute,
or until underside is golden. Turn over,
and cook 1 minute more. Remove, and
cut into wedges. Repeat with remaining
tortillas: respray skillet as needed.

PER SERRVING 540 CAL; 19G PROT 23G TOTAL FAT
12G SAT. FAT 63G CARB 50MG CHOI; 690MG
SOD; 5G FIBER; 3G SUGARS

PHOTOGRAPHY JULIE TOY FOOD STYLING LIESL MAGGIORE PROP STYLING JENNIFER FLANAGAN

Ken Haedrich, the author of Pie, loves to make, serve and eat quick quesadillas.