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.
Fresh-ground mustard seed
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.
Black bean and cabbage stew with crescent quesadillas
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.
Super Easy Crescent Quesadillas Recipe
Cheese quesadillas
Dress them up or serve them plain, crescent quesadillas are as satisfying as they are easy to make. Make these assembly-line style, and you’ll cut the time per quesadilla nearly in half.
Time and such
Ingredients per person:
- 1 Organic stone-ground corn tortilla
- 1/2 t stone-ground or fresh-ground mustard seed (or substitute Dijon style mustard)
- 1 T fresh hummus
- 1-2 T grated sharp cheddar cheese, plus a bit more for garnish
Directions:
- Warm the tortillas over medium high heat in a heavy pan, such as a cast iron skillet. Do NOT add oil or butter. We like to spin them to keep them warming evenly. Flip a time or two to prevent the tortilla overcooking and getting hard.
- Remove from pan and spread evenly with mustard, first, then the hummus, right on top of the mustard. Sprinkle cheese over the spread and fold tortilla in half.
- Return to pan over medium flame. Heat through until cheese melts, turning frequently to prevent tortilla hardening.
- On last turn, sprinkle with remaining cheese, let melt a bit and serve immediately.
For the wee ones at your table, cut the crescents into three triangles.
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?
♥ ♥ ♥
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.
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This is one of my favorites!
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: )
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With the black bean cabbage soup, this may be dinner tonight!
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Hope you enjoy them as much as we do.
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As usual, you are making me hungry. This photo looks as if I could take a bite. Great food photography.
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Thanks Maria! For me, the photography is the hardest part, so your comment brings extra smiles today.
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Hugh came in ravenous after a rehearsal (of Shakespeare’s Sonnets) and said Can we have quesadillas? One of our quick and easy meals, but a bit different from yours. First, I use flour tortillas (corn tortillas are not H’s favorite) which I spread with mayonnaise (to hold in the grated cheese), spread with lots of mixed grated cheese and chopped green chile (we still have a freezer full from a 30 sack we prepared); today I had some tomato slices left over so I popped them in too. I spray them with olive oil, and cook them in a dry skillet until crisp each side. Hugh gets a whole one, I only need a half. I cut them into triangles with my pizza wheel, and serve crudites and sour cream alongside. Yummy. I’ll have to try your version when I have hummus in.
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We don’t typically keep mayonnaise on hand, and I haven’t tried that with quesadillas, but boy would I like to taste yours! Thanks for sharing it.
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Could use sour cream or yoghurt, instead of mayonnaise. It just helps to keep the shredded cheese from falling out.
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Sure you could. We just happen to prefer the mustard and hummus.
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thank you for the post, I’d never think to put these food combinations together! Sharing on Twitter. Bye for now, Debra
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You’re welcome. First time with the mustard was an accident, but we loved it so much, it’s become a staple! Thanks for the share. #Gratitude
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Looks delicious and easy to make. Will definitely try this out at home.
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Thank you!
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