August 7th, 2015
Laura Fuentes, "The Best Homemade Kids' Lunches on the Planet"
In a large bowl, place the beans, corn, onion, if using, cilantro, seasoning, and cheese. Gently mix until everything is evenly combined.
Scoop the filling and place on top of one side of one tortilla. Top with the second tortilla.
In a warm skillet, cook both sides over medium heat until the tortilla is brown and crispy, and the cheese has melted.
For a school lunch: I like to assemble quesadillas the night before. In the morning, I slowly grill them while I pour myself a cup of coffee. After the quesadilla is grilled, I lay it on a cutting board to cool, usually while I am getting the kids dressed. Then, simply cut and pack them inside the lunchbox.
Arriba! Seasoning:In a small bowl, combine all ingredients. Store in an airtight container.
Kitchen Note: Why not make extra quesadillas and freeze them? Assemble quesadillas and place flat on a cookie sheet lined with parchment paper. Once the quesadillas are flash frozen, about 1 hour, transfer to a freezer bag and store flat.