Freezer meal tip: Earlier than cooking, stack crammed (raw) quesadillas with parchment paper between each. Slip right into a gallon freezer bag and freeze as much as 3 months. To reheat: microwave from frozen 30–60 seconds to thaw, then crisp in a skillet on medium-low to offer the cheese time to soften earlier than the surface burns.

Price range notes: Complete price runs roughly $7–8 for 10 quesadillas (about $0.70–0.80 every), relying in your retailer. Canned corn can sub for frozen if it’s on sale. Retailer-brand shredded cheese and tortillas make the largest dent in price.

Make it your individual: Skip cilantro if your loved ones doesn’t prefer it. Dried isn’t pretty much as good, but it surely works fantastic in a pinch. Add a can of drained inexperienced chiles for a gentle kick. A squeeze of lime juice within the filling brightens all the pieces up. For a heartier model, stir in a cup of cooked rice to stretch it additional (nice if in case you have leftover rice!).

No uncooked onion complaints: Sautéing the onion first (simply 3–4 minutes!) is the only greatest improve to this recipe. Uncooked onion doesn’t soften sufficient within the skillet, so pre-cooking it makes a noticeable distinction.