The ultimate super-easy, quick bites at our house? Crescent quesadillas made with stone ground corn tortillas, a little hummus and dripping with melted cheese. Not only are they easy to make. They’re highly versatile.
Wait a minute. Did I say hummus? Yes, I did, and there’s another not-so-secret ingredient that gives these quesadillas an unexpected and, to our taste-buds, delightful twist: Ground mustard seed. I recently made my own! (Watch for the how-to, coming soon.) A Dijon-style mustard works well here too.
Be it as simple as a warm corn tortilla, spread with a little mustard and hummus and folded over melted cheese, or a full-on mini-quesadilla stuffed with refritos, pico de gallo, guacamole and fresh peppers, you can cook these morsels up and nosh them down in minutes.
Breakfast, lunch, dinner or snacks–All easy, all good
For an on-the-go-breakfast, stuff these bites with scrambled eggs. For an easy lunch, serve them plain with a bowl of hearty soup.
At supper time, omit the hummus, add a spoonful of drained whole black beans or refritos, cilantro and fresh green onion, and pop them on a plate with a crisp, green ready-made salad. Supper in less than ten minutes!
Snack time? After school, pair them with fresh pear or apple slices, or guacamole and pico de gallo. Our grandkids gobble them up. So do we!
This is a kid-friendly recipe
Get the whole family involved. Mates and teenagers can help with the grating, measuring and cooking.
Little ones can spread mustard and hummus or sprinkle cheese. Everyone has a good time in the kitchen, and supper’s on the table in minutes.
Sure, you can make these quesadillas with whole wheat flour tortillas, too. We just happen to prefer the corn. What do you prefer? Corn or flour tortillas?
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Dear Readers: I first published this recipe on the now-defunct site, Squidoo, under the user name graceonline, on their online magazine, GoodVeg. In August 2014, HubPages, where I am known as ecogranny, bought Squidoo, and I opted to have all my Squidoo pages, including this GoodVeg article, transferred to the new site. Now, in January 2016, I’ve brought it home–to YayYay’s Kitchen.