The big man of the house is working late tonight. Once the kids were asleep, I was faced with the dilemma of what to eat. I stood in front of the open fridge and just stared until I was hit with inspiration.

Leftover Quesadillas

2 flour tortillas
1 med onion, sliced
1/4 c. cheddar or Mexican cheese mix
1 t. minced garlic
1 T. chopped sun dried tomato
left over Chipotle salsa
olive oil

All these ingredients listed above were either leftovers, partially used containers or staples on hand in my pantry. Think of this as a free-flow recipe. You want some spinach and have a little left over? Then toss it in girlfriend!

Slice your onion real thin and toss it in a pan with a little olive oil on medium to medium-high heat. Sprinkle with salt and let the onions cook down. When the onions are almost done, add the garlic. Continue to took cook until the garlic is toasted. Remove from the pan and set aside.

Chiffonade the sun dried tomatoes and add them to the pan. Sautee long enough to warm them up. Do the same with any other additional ingredients you want to add to the quesadilla.

Drain any excess oil from the pan but don’t wipe it clean. You’ll need a bit of oil to toast your tortillas. Return the pan to the heat and add one of the tortillas. Evenly sprinkle all but about 2 T. of the cheese onto the tortilla. Spread the rest of the filling items, then top with the remaining cheese. Once the tortilla is toasted and crispy, remove from the heat. Add the second tortilla to the pan and heat. Once crispy, remove from the pan and place it on top of the fillings.

Let the quesadilla rest for a couple minutes so that the cheese doesn’t ooze out everywhere. Use a pizza cutter to cut and enjoy!