After spending all day untangling Christmas lights, wrapping oddly shaped gifts, and baking dozens of goodies, my energy levels sink lower than the floor. Sometimes I can barely drag myself into the kitchen to cook dinner, and even then, I fall back on frozen entrees or fast 5-minute fixes.
This time, I pushed myself to stand in the kitchen for a full 10 minutes (okay, not quite… closer to 7 but I’m rounding up) to make a classier quick meal. Starting with a basic quesadilla, I dressed it up with feta cheese before adding pears and sun-dried tomatoes. It even looked somewhat festive from the yellow-green fruit and deep red vegetable. Although it took such a short time to make, it still tasted like a gourmet entrée.
Pear and Feta Quesadillas
Goat cheese or Brie would work in place of the feta. Serve with a simple side salad.
2 whole-wheat tortillas
¼ c. sun-dried tomatoes, diced
⅓ c. feta cheese
- Preheat the oven to 350°, or preheat a large pan over medium heat on the stove.
- Slice the pear into ¼”-thin slices. Arrange half of the pear slices over half of each tortilla. Top with half of the sun-dried tomatoes and half of the feta cheese. Sprinkle with a little freshly ground black pepper, if desired. Fold the uncovered half of the tortilla over to make a sandwich.
- If using the oven, cook each quesadilla for 4-7 min, or until the tortilla starts to toast and the cheese starts to melt. For the stove, cook for 2-3 min per side. Plate and serve immediately.
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