Recently for my husband’s work lunches I have been making a lot of quesidillas. They are easy to make and are nutritious and delicious. But most importantly for my husband’s work, they keep well over a three day period.
I simply make white flour chapatis, brush with butter and then fill with pan fried veggies, raw tomato and cheese (a little salt and hing added for good measure). Then, just fold in half, pan fry in my well seasoned cast iron skillet and ole’!… a gringo’s take on a Mexican entree.