Banana Quesadilla

Even though the cream cheese-pumpkin dip was a huge hit at the Halloween party, we had plenty left over--enough to make a quesadilla with it!

Black and Blue Quesadillas

I love quesadillas. They are so easy, cheesy, and delicious. But unfortunately, quesadillas are also usually not as healthy as they might be. Fortunately, Cooking Light has a few phenomenal quesadilla recipes. One, for black and blue quesadillas, was surprisingly delicious for a recipe employing lunch meat (hrrm). Very quick, and very few ingredients required. Even though I did use pre-packed lunch meat instead of fancy deli counter meat, they were still tasty. As a very slight twist, I cooked the roast beef lunch meat with onions and balsamic vinegar before assembling the quesadillas in order to ensure that everything was heated prior to assembly, as well as to help boost the flavor. If you're in the market for balsamic glaze, I recommend a citrus balsamic glaze--Earth & Vine has a ridiculously delicious Blood Orange Balsamic that I am in love with. Pro-tip for the Blood Orange Balsamic: Best salad dressing ever!

Brie and Peach Quesadilla

Tonight, I made some quick and tasty Brie and Peach Quesadillas. Instead of eating 2/3 of one, as cooking light recommends as an appetizer, we had 1 each (so, close to 236 calories). This is a great, quick summer meal. Very light and tasty. I used light Brie in this, and used only the recommended amount. Tomorrow, I think I'm going to use a little more Brie -- the Brie in today's meal got overwhelmed by the peaches. By the way, the sauce that goes with this is a "must". The lime-honey (or in our case, lime-agave nectar) sauce adds a little life to the otherwise pretty solid quesadillas.