Tomato, cheese & caramelized onion quesadillas

By | July 8, 2014

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With all of the rockets being fired at Israel right now, it feels awfully inane to publish a post on quesadillas (or just about anything, really). To everyone living in areas under fire, we are davening for you and hoping you are okay. And to every member of the IDF: Thank you.

About the quesadillas.

This is one of our favorite dinners, no question. First of all, when you have the right combination of fillings and toppings, they’re just so fantastically good (our toddler agrees). But that isn’t enough for me to really love a meal. It also has to be easy on the prep, short on the cooking time, and easy on the cleanup. Maybe I have high expectations, but look — if it takes me too much time to work through a dinner recipe, I’m probably not going to use that recipe again for a long time. And by long I mean long.

Caramelized onions are definitely not a quick thing to make, since it’s the slow cooking process that deepens their flavor, but because you can make them ahead and freeze, they feel fast to me. Well, not the day I caramelize, but all the days after that, when I magically pop little nuggets of incredible flavor out of the freezer.

Cooking with two kids under 2 can sometimes feel impossible, but you know what? If cranking out dinner is as easy as filling a tortilla wrap, browning it on the stove, and taking a bite … I can totally do this.


3 Comments

Arlyn on July 13, 2014 at 10:15 am.

What kind of wraps do you use? I’ve yet to find any store-bought wraps here that are not saturated with chemical preservatives.

Reply

Tali Simon on July 13, 2014 at 9:59 pm.

I wish I could tell you that I make my own wraps, but that’s still on my bucket list. I buy regular wraps for now…

Reply

Devora on July 28, 2014 at 8:56 pm.

Delicious!!! Thanks for an easy and great supper!!

Reply

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