I fished through my fridge and found spinach who's days are numbered, the end of a red cabbage, some wilting green onions, and a lime that was past its prime. I also added a handful of frozen corn. For the cheese, I used grated cheddar and some feta cheese crumbles, but any cheese will do.
Chop everything up and saute in a bit of olive oil until the veggies are heated through or cooked to your liking. Squeeze some lime juice over everything, add in some cayenne for a little heat, and some sea salt.
Place one corn tortilla (four tortillas are good, too) on a pan, sprinkle with cheese, add the cooked veggies and then place a second tortilla on top.
Over medium-low heat, cook until the cheese is melted and the tortilla is slightly browned and crisped. Using a spatula, flip the quesadilla over to cook the other side.
Remove from heat and cut in half or into quarters. Enjoy it plain or with your favorite toppings—sour cream and salsa are delicious with it. This recipe is wide open. Some more possibilities include leftover meats, cooked potatoes, beans, root vegetables, or a mix of cheeses. A breakfast version of this is excellent. The combination of eggs, cheese, chopped veggies, and salsa are my favorite weekend-morning meal.
