I don’t know about you but I got sooooo sick and tired of trying to come up with lunch ideas. After a week of bologna and mustard sandwiches or a week of tomato soup and crackers I just throw the white flag up and skip lunch altogether. It’s easier to skip the meal than rack my brain for new ideas.
It wasn’t until last week that I found myself rummaging through the pantry and refrigerator to find something, anything I could throw together that would be edible and different. That’s where I found a pack of Mission flour tortillas hiding under my sugar stockpile.
Inside the fridge I found random packages of lunch meat and a few leftover veggie options. And that was how my quick Club Quesadilla lunch idea was born. It’s not soup, definitely not another boring cold sandwich and something I knew Emma would eat up in a hot second.
I threw these together in less than 10 minutes. Just start by grabbing some bacon out of the freezer and slice off about a 1/4 pound into small chunks. I prefer to keep my bacon frozen, it’s so much easier to cut and lasts a lot longer. I fry it up over medium-high heat until crispy and set the bacon aside. But PLEASE, leave that leftover bacon grease in the pan. It adds amazing flavor to the rest of what you’re frying. If I don’t use it right away, I pour it into my bacon grease jar that hangs out in the fridge. A little scoop of that is perfect for frying eggs or as flavoring in canned green beans.
With the bacon set aside you’ll just want to chop up about a half cup of turkey, ham, grape tomatoes and add some shredded mozzarella and lettuce to the cutting board. I like to keep it all in one place when making these.
On the inside of the tortilla I spread just a bit of light Mayo and set it aside. The chopped meat (and bacon) goes back into the hot skillet to get tossed around for a minute until it’s steamy hot and then it goes back out of the pan onto a plate.
In goes the tortilla (with the leftover bacon grease) and you can start adding your ingredients. But only cover half of the tortilla.
Flip the empty side of the tortilla over like a sandwich and let both sides get toasty hot so the cheese gets melted and there’s some browning on both sides of the tortillas.
After all that, this bad boy gets cut into 3 to 4 wedges and is ready to eat. With the ingredients shown above, I made two of these, one for me and one for my darling daughter Emma.