Hello there! I know it’s been a bit of a gap lately with posts and that’s my fault. Sometimes life gets you caught up and then you get behind and then you find yourself wondering what happened to the last 3 weeks.
I could have sworn it was Sunday….in August!
But of course, I’m back. Let’s hope I can get this schedule thing set.
To give you a little on what’s been going on with me, my 4-year-old started school for the first time after being at home with me all his life. That was a major adjustment for us both. Then with sick family members and having to tend to them and juggle everything else. Most of my nights ended in me falling asleep on our worn leather couch watching reruns of Friends. (Gosh, I love that show.)
But on another note, I have a couple things to write about and hopefully keeping your interest for at least a little while.
I also have been trying some new things and checking out some new places. Of course, you know in Atlanta, there’s always something new or something exciting going on.
My schedule is always tied with something and I am constantly busy. Which means I have to come up with more quick things to make to eat. bummer.
Or is it?
I was messing around in the kitchen a while back, making cheese quesadillas. I thought that was pretty plain and I usually like to add something extra to plain foods.
It could be spices, veggies, whatever.
But that day, I wanted meat but I didn’t have any meat. But I did have tuna.
I put a couple of fork fulls into my plain cheese quesadillas, added some sliced bell peppers and BAM!! Tuna Melt Quesadillas were born!
Simple yet amazing. And to make this, you don’t need much. Here are the ingredients.
You will need:
- 4 Large Tortillas
- 2 cups of shredded Cheese (I used Mexican blend. That stuff works with almost everything)
- 1/2 Green Bell Pepper, sliced
- 1/2 Red Bell Pepper, sliced
- 1 8oz can of Tuna
- 3 Bella Mushrooms, Sliced (optional)
- Garlic Salt to taste
That is pretty much it. Ready for the magic? Bring out that good olde panini press! (Or George Foreman grill. Yea, you know you have one!)
Start with spreading shredded cheese covering half of the tortilla from the middle to the edges. Sprinkle a little garlic salt.
With a fork, scoop out a few chunks of tuna and try to spread evenly over the cheese.
Place a few pieces of the red and green bell peppers along with mushrooms on top of the tuna and cheese.
Fold over the non-cheesy side and carefully place the quesadilla on the grill and place the top down. Let it cook for maybe 5-10 mins (Depending on how hot or how fast your grill cooks or how crispy you want your quesadilla.)
Remove quesadilla onto a cutting board. With a pizza cutter, cut the quesadilla into triangular slices and serve!
That’s it! Simple and delicious! Even a 5-year-old can do it! (with adult supervision, of course)
(Ok, so I know that mushroom looks a little dirty, but I did wash it before I put it in the quesadilla. This was for photo purposes only. Please, always wash your veggies.)
Bonus: If you like guacamole, try spreading some over the non-cheesy side before cooking for an extra flavorful snack!
Until next time! Stay Cheesy!