Still one of my favorite lunches of all time, for taste and prep time, the Halo Quesadilla deserves another mention (and photo) on my blog.
The version pictured above is filled with a mexican cheese blend, grilled chicken, chopped tomato and fresh cilantro.
Here are a few tricks to making the perfect halo quesadilla:
Don’t overfill with cheese or other ingredients. It’s better to make 2 than one big huge one.
Most of the cheese should be in direct contact with the pan, with just a little on the tortilla to keep it attached.
After flipping, seal it shut by pressing the outside cheese layers together.
Rotate the pan to concentrate the heat on the outside cheese. It’s best crunchy!
For more instructions, please view the original recipe here.
Karen’s Vegetarian Southwest Soup
2 cans of low sodium vegetable broth (I use Swanson)
1 can of fire roasted diced tomatoes with garlic (I use Hunt’s)
1 can of unsalted corn (drained) (I use Del Monte)
1 can of low sodium black beans (rinsed and drained) (I use Bush’s)
1 cup of salad macaroni (cooked according to pkg)
1/2 tsp of ground cumin
1/2 tsp of chili powder
1/8 tsp of black pepper
a sprig of fresh basil or cilantro
Add all ingredients (except cooked pasta) to a large soup pot and simmer for 15 minutes. Add warm pasta immediately before serving (if you add it too soon, it will soak up all your broth). Serve with cornbread.
My oldest has been a vegetarian for 5 years. Cooking dual meals isn’t always easy. I like this soup because it has a great homemade taste, is made with canned goods that I usually have on hand and cooks in minutes.