by Ruthy Kirwan | Sep 16, 2017 | Blog, Family Approved, Lunch, Make-Ahead or Freezer Meals, Recipes, Soups and Stews, Under 30 Minutes
This cheesy tortellini soup is only 20 minutes from start to finish and your family is going to love it!
Whenever I’m trying to survive through a busy week, I turn to quick soups like this one. They’re packed with vegetables, customizable (hello, using up leftovers), freeze well, and they’re cheap to make. It’s like a one-two-three punch of deliciousness.
Like, I’m not even sure ‘deliciousness’ is a word, but it totally can be when you’re talking about making this easy, flavorful and low-cost soup.
Earlier this week in the Meal Plan Buddies email, I talked about meal planning during weird weeks.
You know the weeks I mean: when the ish is hitting the fan and you’re busy, trying to hang on to your sanity, yet you’re not always sure how your evenings will be so how the heck can you plan for the cooking?
If you’ve ever had a week like that, then I feel ya sister. That’s when knowing how to pivot, understanding your kitchen strengths, and being kind to your future self will come into play big time.
It’s also where dishes like this 20-minute cheese tortellini and vegetable soup make an appearance on our dining room table.
Just 20 minutes and it’s so easy that it kinda feels like cheating.
As in, “I’ve just called Dominos for dinner and now I’m going to lie here and stare at the wall til they arrive’ kind of cheating.
It’s full of flavor, bursting with vegetables, comforting to make and kids love it.
It also freezes awesome, although the tortellini have a tendency to taste a little soggy if they’ve been cooked prior to freezing and thawing. So if you want to make this ahead of time, I ‘d recommend planning ahead on the soup part, and then storing the soup in the freezer alongside a separate baggie full of tortellini. Then you can add them in during the reheat.
I also made a video for this cheesy tortellini soup! It’s slightly choppy, since I’m still honing my little video skills, but you can see how simple the soup actually is. Especially for one with so many vegetables packed inside!
It’s slightly choppy, since I’m still honing my little video skills, but you can see how simple the soup actually is. Especially for one with so many vegetables packed inside!
And, before you say it- in the video, I added crumbled brown sausage. This is totally up to you in this recipe; you can leave out the sausage and swap vegetable stock to make this a vegetarian soup. You could even use vegan pasta and hold the cheese to make these even more of a plant-based soup! So when you see me popping the crumbled sausage into the soup but don’t see
So when you see me popping the crumbled sausage into the soup but don’t see that part in the recipe, have no fear: it’s simply an addition we like to do around here because I <3 sausage, but it’s not needed for this delicious soup.
In any case, it’s an easy, flavorful, family-approved soup. It takes 20 minutes from start to finish and most of that is waiting for the carrots and onions to soften.
I mean, come on. When you’re looking for an easy dinner, you can’t do much better than a cheesy tortellini soup.
Enjoy!
This soup is so easy it almost feels like cheating; with just a few handfuls of ingredients and a box of stock, you’ve got a flavorful soup comes together quickly and is so flavorful! Crumbled sausage is a nice addition to this soup, if you have some on hand. If you’ve got fresh tortellini and diced kale, all the merrier; but I also keep both in my freezer so that this soup can be pulled together in a pinch.
Servings: 4
Author: Ruthy Kirwan
-
2
tablespoons
butter
-
1
large yellow onion
diced
-
2
large carrots
diced (about 1 cup)
-
2-3
stalks celery
diced (about 1 cup)
-
⅛
teaspoon
chili flakes
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
4-5
cloves
garlic
minced
-
1
cup
corn kernels
-
2
handfuls fresh spinach
-
3
cups
chicken broth or stock
-
2
cup
cheese tortellini
-
In a large pot, heat butter over medium heat until shimmering. Add the onion, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened, about 2-3 minutes.
-
Add the garlic and stir to combine, cooking until the garlic has whitened and become fragrant about 1-3 minutes.
-
Add the corn and the spinach and stir to wilt the spinach, about 3-5 minutes.
-
Once the spinach has wilted, pour in the chicken broth.
-
Bring to a boil and then reduce the heat to low. Simmer for 5 minutes, then remove from heat.
-
Add the tortellini and cook, stirring occasionally, until heated through, about 3-5 minutes.
-
Serve hot, garnished with grated parmesan cheese.
by Ruthy Kirwan | Sep 7, 2017 | Blog, Breakfast, Family Approved, Make-Ahead or Freezer Meals, Recipes, Under 30 Minutes, Vegetarian
These easy, low-carb, make ahead breakfast legg muffins a just the thing for busy mornings!
They’re so easy to make the night before and then pop into the freezer once cool. You can also fill them with leftovers, extra veggies, and CHEESE.
The word ‘cheese’ is capitalized because cheese is life around here.
And did I mention the leftovers part? Other than glorious cheese, using up leftovers is totally my jam.
Shredded chicken from tacos? Add it in with some onions and cheddar.
Leftover spinach from dinner’s salad? Toss with some tomatoes and add it in!
Leftover roasted broccoli? Add those babies in!
It’s up to you, and I love that.
These make ahead breakfast egg muffins are made 3 different ways.
I played around with the fillings, but I have a basic ratio for you: For every four cups, you’ll need:
2 eggs
2 tablespoons milk (doesn’t even have to be dairy! Coconut milk worked great in these muffins)
2 tablespoons filling, whatever you choose that to be.
That ratio will vary slightly depending on your filling, but it’s pretty standard. Just double it or triple it depending on how many breakfast egg muffins you feel like making!
A note about the coconut milk I used in these breakfast egg muffins:
It totally works just like milk! Those of you who have always been down with milk alternatives probably knew this, ut if you’re like me, or you’re new to the world of living dairy free, this may make your day.
Make sure it’s unsweetened (for no other reason than vanilla egg muffins might be…. odd tasting. But you do you, boo). And try other plant based milks, like almond milk, or cashew milk, or even soy milk.
The world is your milk oyster.
Below, I’ve written out the ‘recipes’ I used, although like I said earlier, making a make ahead breakfast egg muffin is more about playing around with ratios than anything.
But this is a recipe post, and thee shall have a recipe.
But I’d love to know what kind of combos you guys dig! Have you tried making make ahead egg muffins? Have you tried making eggs with plant based milks?
Use the recipes below as guidelines; depending on your fillings, your egg muffins mixtures may make one or two more muffins than what is described below. Typically, the different recipes below will make about 4 muffins each.
Servings: 3 people
Author: Ruthy Kirwan
For the Sundried Tomatoes and Spinach:
-
2
tablespoons
finely diced sundried tomatoes
-
2
tablespoons
shredded spinach
-
2
eggs
whisked
-
2
tablespoons
unsweetened coconut milk
-
1/2
teaspoon
salt
-
1/4
teaspoon
ground pepper
For the Asparagus and Cheese
-
2
tablespoons
finely diced asparagus
about 3 trimmed stalks
-
2
tablespoons
shredded cheddar cheese
-
2
eggs
whisked
-
2
tablespoons
milk
-
1/2
teaspoon
salt
-
1/4
teaspoon
ground black pepper
For the Spanish chorizo and potato
-
2
tablespoons
finely diced Spanish dry-cured chorizo sausage
-
2
tablespoons
finely diced white potato
-
2
eggs
whisked
-
2
tablespoons
milk
-
1/2
teaspoon
salt
-
1/4
teaspoon
ground pepper
Method:
-
Preheat the oven to 375*F
-
Spray a muffin tin with vegetable or coconut oil, or line with paper liners.
-
Add the dry ingredients to the bottom of each muffin cup.
-
Combine the eggs, milk, salt, and pepper together in a bowl.
-
Evenly pour the egg and milk mixture on top of each, evenly distributing between each. Leave at least 1/2" space below the rim of the cup.
-
Bake 8-10 minutes, or until the center has set and is no longer jiggly.
-
Remove and let cool, then remove from the muffin tin.
-
Eat immediately, or store, tightly covered. These will last up to 6 weeks in the freezer if tightly wrapped, or up to 5 days in the fridge.
by Ruthy Kirwan | Aug 26, 2017 | Blog, Breakfast, Family Approved, Make-Ahead or Freezer Meals, Snack, Under 30 Minutes
(This page contains affiliate links. Read my full disclosure.)
I think I figured out why these easy, 4-ingredient pbj protein balls are so tasty and delicious – it’s like eating a ball of cookie dough, without any worry of raw egg or flour!
Plus, with no added sugar, these are a great after-school snack for hungry kids. And hungry adults, too!
The apricot adds just enough sweetness to these protein balls. When combined with the peanut butter flavor, it tastes just like a tiny little peanut butter and jelly sandwich.
I found peanut butter powder at my regular old grocery store, stocked with the prepared peanut butter. I used to think powdered peanut butter was just for bodybuilders making smoothies, or thrifty people who prefer to mix their own, but I’m finding that there are dozens of other uses for powdered peanut butter than what you might think.
I’m pretty psyched to keep using it, to be honest! I like how it adds peanut butter flavor without extra sugar or oil. It’s a bit pricier than regular peanut butter, but a little goes a long way.
As for the protein powder, I used a neutral flavor in this recipe, but I bet most flavors would work well here; especially chocolate!
One other awesome thing about these protein balls: they’re a great grab and go snack on the way out the door.
Some mornings are so insane around here that I barely have time to make my kids breakfast, let alone myself. But grabbing a protein ball on the way out the door gives me just enough energy that I don’t turn into a hangry mom-monster before I can eat. Nobody like hangry mom-monster, right?
So I think it’s not a stretch to say, making these protein bars would be doing your family a favor. I hope you love them as much as we do!
Servings: 4
Author: Ruthy Kirwan
-
10
dried apricots
-
1
scoop protein powder
-
2
tablespoons
powdered peanut butter
-
3
tablespoons
creamy peanut butter
-
Place all ingredients in a food processor fitted with an "s" blade, and pulse 10-12 times, until the apricots have chopped into uniform size.
-
Turn the food processor to high and blend until mixture resembles wet sand, about 1-2 minutes.
-
Pour the mixture into a bowl and using your hands, roll into balls about 2" wide.
-
Serve at room temperature. Store in a tightly covered container for up to 2 weeks.
This recipe makes about 6 balls total.
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by Ruthy Kirwan | Aug 15, 2017 | Blog, Dinner, Family Approved, Recipes, Under 30 Minutes
Try these easy baked chicken meatballs tossed in a garlicky honey mustard sauce for an easy dinner recipe tonight!
Some of you may be familiar with the fact that I am on the constant hunt for foods that are:
- quick
- easy
- kid-approved
It’s pretty much my criteria for 99% of the meals I make! Occasionally I like stretching my professional cooking skillz a notch but with a husband who works long, irregular hours and two small kids at home, I’m usually just thankful to get dinner on the table at all.
I figure my life is currently in a season of busyness, and I can start cooking the complicated stuff later when my time isn’t so stretched! So with that, I bring you these fab baked chicken meatballs tossed in garlicky honey mustard.
These babies (as in, the baked chicken meatballs) fit every step of my criteria above.
My kids love them (once my son was past a year and could eat honey, obvs), the meatballs are baked instead of needing to be babysat in a saute pan, and the sauce is simple, tasty, and holds up like a rockstar in a crockpot.
Do you think there’s a coincidence in that a favorite bar-style comfort food is chicken tenders with honey mustard… and that’s also a staple kid menu item?
Like, does it say something about people drinking booze that they also love a faved kids food?
Probably. I know a few people who turn slightly infantile when they’re drinking. Maybe saying “slightly” is being a little generous!
I guess what I’m trying to say is this: everyone freaking loves this dish. It’s perfect for parties (Christmas parties, Superbowl parties, tailgating!). It’s easy to break up the workload and make the chicken meatballs ahead of time, freeze them, and then defrost and make the sauce another night, saving you some time. And they’re banging in kid’s lunches.
As you can see from the photos, we prefer serving them over rice on the nights I make them for dinner.
The sauce isn’t ridiculously sweet, but it works well with starchy white long grain rice. Roast a side of broccoli florets with some olive oil and a little salt and pepper, and you’ve got a healthy and tasty dinner in under 20 minutes.
Perfect.
Servings: 4
Author: Ruthy Kirwan
For the meatballs:
-
1
lb
ground chicken
-
1
tablespoon
dried oregano
-
1
teaspoon
salt
-
1/2
cup
plain breadcrumbs
-
1
egg
-
½
cup
milk
For the sauce:
-
1/2
cup
honey
-
2
tablespoons
apple cider vinegar
-
⅓
cup
creamy dijon mustard
-
4-5
garlic cloves
, minced
-
1
tablespoon
olive oil
Make the meatballs:
-
Preheat the oven to 350*F.
-
Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
-
Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around. Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly. Bake for 15-18 minutes or until cooked through and browned underneath.
Make the sauce:
-
While the meatballs are baking, make the sauce. In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined. Bring to a simmer, then turn the heat down to low. Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
-
When the meatballs have finished cooking, add them to the sauce and toss gently to coat.
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by Ruthy Kirwan | Aug 9, 2017 | Blog, Dinner, One Pan, Recipes, Under 30 Minutes
We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!
I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.
Earlier in the summer, I shared this recipe for chimichurri sauce. It’s one of my favorites and, if you have a food processor, can be whipped up insanely fast!
I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.
Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.
Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.
If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.
I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!
If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!
I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.
But again, the beauty of sheet pan dinners is their versatility.
If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.
Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.
(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).
Servings: 4
Author: Ruthy Kirwan
-
1
cup
chimichurri sauce
see recipe link in notes
-
2
pounds
boneless pork chops
-
1/2
teaspoon
salt
-
1/2
teaspoon
freshly ground pepper
-
2
tablespoons
olive oil
-
1/2
pound
trimmed green beans
method:
-
Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
-
In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
-
Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
-
Remove and allow to cool slightly before serving.
Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they've had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
ingredients
-
⅓
cup
red wine vinegar
-
1
bundle fresh cilantro
, most of the stems removed and roughly chopped (about ½ cup)
-
½
bundle fresh parsley
, most of the stems removed and roughly chopped (about ¼ cup)
-
1
ounce
fresh oregano
, most of the stems removed and roughly chopped (about 3 tablespoons)
-
2
shallots
, roughly chopped
-
2
garlic cloves
, roughly chopped
-
1
tablespoon
red chili flakes
-
1
teaspoon
salt
-
¾
cup
extra-virgin olive oil
equipment:
-
3-
QT
or larger food processor
, fitted with the S blade
method
-
Add all ingredients except for the olive oil to the food processor.
-
Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
-
Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
-
To finish, blend on high until the sauce is smooth and blended.
by Ruthy Kirwan | Aug 2, 2017 | Blog, Percolate Recipes, Recipes, Under 30 Minutes
When I need to get a super quick and mostly hands-off dinner on the table, I turn to sheet pan dinners. And I’m loving this family friendly sheet pan chicken quesadilla recipe!
I’m just adding these sheet pan recipes to my ever-growing obsession, guys. Unless you’re totes sick of them already, but I wonder how someone could be sick to death of a recipe that takes basically one pan, 20 minutes, and keeps the fam dam happy?
I don’t know. But if you’re loving these easy recipes as much as I am, come on over and sit right next to me.
This is one of the recipes highlighted in my 30-Day 20-Minute Meal Plan, and it’s definitely one of my faves from that collection.
(pst! Leave your email below and I’ll send you the first week of that 20 Minute Meal Plan, free!)
These sheet pan pulled chicken thigh quesadillas utilize leftover shredded chicken as the base, which makes them an awesome ‘chaining’ meal. You know, how when one dinner one night sort of…. blends into dinner the next night?
That’s called ‘meal chaining’, bud.
And it’s gonna save you a rid-donk-ulous amount of time each week if you utilize it. ‘Cook once, eat twice”, as they say!
So when you’ve got a rotisserie chicken, or just a plain ole roasted chicken, or any amount of chicken leftover to shred, pop it into these sheet pan chicken quesadillas and whip up a quick slaw and you’re laughing all the way to family dinner bank.
Or you’re just, you know, going about your business. Totally your call. But I’m thinking you’ll like this sheet pan recipe just a little bit more since it requires so little work to pull off.
Use any type of ‘tortilla’ or flatbread you’ve got going
I was sent a variety of flatbreads to try by the nice people at Flatout, and even though this particular flatbread is marketed for pizza crusts, it was a perfect quesadilla shell; just soft enough, crisped up beautifully in the oven. and had a ton of flavor. It’s only 120 calories, too, so if you’re doing the healthy thing, these flatbreads have your back.
There’s another sneaky leftover you can pop into these quesadillas: beans.
I love my slow cooker for many things, not only because it makes cooking beans so dang easy. I used to always forget to soak my beans. or not feel like I had the time to watch them as they cook.
But I’ve got a super simple crockpot black bean recipe that is almost completely hands off (read: no soaking!) yet yields the most flavorful, toothsome beans you could ever ask for. I’ll be sharing the recipe soon, so keep n eye out!
I’ll be sharing the recipe soon, so keep an eye out!
(Want the first week of my 20-Minute Meal Plan, which features this sheet pan recipe? Leave your email below and I’ll send it to you!)
Cooked beans are an awesome dish to store in the freezer (yay for perfect leftovers!).
Whenever I make them, I make sure to double the batch and freeze the rest. They reheat like champs and can be used to bulk up ground beef or chicken dishes, saving time and cash.
But it’s the roasted radish slaw that totally brings these sheet pan pulled chicken quesadilla recipe together.
It cooks alongside the quesadillas and is served warm with the dish.
They require the most “work” in the whole recipe, clocking in at a grand total of… 10 minutes? Maybe 5? It’s all in your shredding/slicing technique, to be honest. The better you are with a knife, the faster this part of the recipe will come together.
After roasting, the sliced radish and cabbage are tossed in a simple mixture of apple cider vinegar and sour cream.
You don’t have to, but it’s nice to toss these when they’re fresh out of the oven; it helps the flavors of the apple cider vinegar kind of ‘cool’ a bit, while bringing the simple slaw flavors front and center.
But since they’re not cooked to death in a hot oven, the cabbage and radish retain a crispy crunch; just perfect to be served alongside the quesadillas, with their soft textures of black beans and chicken.
All in all, this is a recipe you’ll be pulling out of your back pocket for many a busy night to come.
These simple sheet pan quesadillas use leftover shredded chicken as their base, making them a fabulous way to use up the remains of last night’s chicken dinner. If you don’t have leftover chicken, shred the meat from a store-bought rotisserie chicken. A 5 pound bird will give you roughly 3 cups of shredded chicken. The cabbage and roasted radish slaw can be made up to four days ahead and stored in a tightly covered container in the refrigerator.
Servings: 4
Author: Ruthy Kirwan
For the quesadillas:
-
2
tablespoons
vegetable or canola oil
-
1
small red onion
diced (about 1 cup diced)
-
2
cloves
garlic
minced
-
1
cup
cooked black beans
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
½
teaspoon
ground cumin
-
2
tablespoons
chopped fresh cilantro
about ½ ounce
-
8
flour or corn tortillas
at least 5” across
-
2
cups
leftover shredded chicken
-
6
ounces
shredded cheddar cheese
-
Olive oil
for brushing
For the slaw:
-
1
small head green cabbage
sliced thin (about 1 cup shredded cabbage)
-
4-5
large radishes
sliced into matchsticks (about 1 cup sliced radish)
-
1
tablespoon
vegetable oil
-
½
teaspoon
sea salt
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
sour cream
Method:
-
Preheat the oven to 400*F.
-
Heat the vegetable oil in a large pot over medium heat until shimmering. Add the onions and cook, 3-4 minutes, until they have softened and have started to turn translucent. Add the garlic and stir into the onions, cooking until the garlic has whitened and become fragrant, about 1-2 minutes.
-
Turn the heat to low and add the black beans, sea salt, pepper and cumin to the pot, stirring to combine. Heat gently for 3-5 minutes until the beans are heated through, then stir in the cilantro and set aside.
-
Line 2 metal sheet pans with aluminum foil.
-
Toss the shredded cabbage and radishes in 1 tablespoon vegetable oil and ½ teaspoon salt in a large bowl until evenly coated. Spread the mixture evenly on one sheet pan and place in the oven. Roast for 10 minutes, removing from the oven halfway through cooking and stirring.
-
Once the cabbage and radish are done cooking, remove from the oven and place in a large bowl. Toss with the apple cider vinegar and sour cream until coated, and let sit, at least 5 minutes, until it’s time to serve.
-
Place four tortillas on the second sheet pan, leaving at least ½” space between each tortilla.
-
Take 1 cup of shredded cheddar cheese and divide evenly onto the tortillas on the sheet pan.
-
Divide the black beans evenly on top of each tortilla, then top with the shredded chicken.
-
Top each tortilla with the remaining shredded cheese, then add the remaining 4 tortillas on top of each. Brush each tortilla topper with olive oil, and place the sheet pan in the oven. Bake for 10 minutes, or until the cheese has fully melted and the tops of the tortillas have browned and crisped.
-
Serve the quesadillas with the roasted slaw on the side.
