Here’s a confession.
This is what my fridge look like right now.
Yep, not much in there – so I had to get creative with a few staple ideas I always have on hand, namely cheese and soft tortilla shells. I went with one of the easiest, most filling snacks I know how to make: skillet quesadillas.
Here’s what you’ll need:
- A skillet
- Cheese of your choice, grated or sliced
- Two soft tortilla shells
- Mexican seasoning (totally optional, I decided not to use it this time)
Steps to yummyness:
- Place a tortilla in your skillet and play cheese Tetris.
- Let the tortilla heat up until you can see the cheese start to melt.
- Add your second tortilla on top and squish the two together.
- After about 30 seconds, flip the tortilla over to make sure you melt the cheese fully and get both sides crispy and sufficiently brown.
- Remove from heat and let cool for at least 30 seconds (I didn’t, and burned myself. TYPICAL.)
- Cut the tortilla into chip-size pieces.
- Eat up! I savored mine with black bean & corn salsa, so that I could pretend I’m an adult who eats vegetables – but who am I kidding? Sorry, mom.