I haven’t died. I promise. I’ve just been trying to figure out what to do with the random assortment of food in my fridge.
Celery. Carrots. Almond butter. Greek yogurt. An apple. Cheese. Chocolate soymilk. It’s really quite strange. My fridge would be great for Chopped or one of those shows where they get a basket of random ingredients.
But let’s be real. No one wants to go grocery shopping two days before they go home for Thanksgiving. Can I make you jealous for a second? My mom makes THE best mac and cheese. Now, I know you’re probably thinking that your mom makes the best mac and cheese but I bet my mom can top it. Seriously. Gruyere + sharp white cheddar + crushed Ritz crackers + giant shell pasta = mac and cheese party in your mouth.
Wanna come over for dinner? She always makes extra. Or, you can settle for a quesadilla, which is also great but not quite on the mac and cheese level. This is more of a “use up the food in your fridge” meal that I thought I would share with you. It’s good, too. I promise. I had it for two different meals. Life of a college student.
Sweet Potato and Zucchini Quesadilla
Adapted slightly from Oh My Veggies
2 tsp olive oil
2 flour tortillas
1 zucchini, thinly sliced
1/4 onion, thinly sliced
1 sweet potato
1/2 c kale leaves
Pinch of cumin
Pinch of chili powder
1/2 c cheddar cheese
1. Prick sweet potato with a fork several times, then wrap in a paper towel and microwave for 5-6 minutes, or until soft.
2. Heat olive oil over medium heat in skillet. Add onions, zucchini and spices and saute until slightly caramelized.
3. Add kale and cook until slightly wilted.
4. Scrap sweet potato inside out of skin and add to kale and onion mixture. Spoon half of mixture onto tortilla. Add 1/4 c cheese for each quesadilla and cook on sprayed pan on stove, flipping, until slightly brown and cheese is melted.