Cream Cheese Quesadillas

Today’s recipe is a throwback to last year: the year I discovered The Perfect Roommate. This roommate and I cooked together, studied together, and most importantly laughed together-more times than I can count. I was sad to lose this roommate last semester, but it turns out she’s returning to graduate school and we can therefore be roommates again! I am out-of-my-mind excited, and I am dedicating this post to what is perhaps our greatest invention from the past year: Cream Cheese Quesadillas.

Now, these quesadillas can really contain anything, as long as the contents are good with cream cheese. And let’s be honest here, what doesn’t go well with cream cheese? I certainly can’t think of much. These quesadillas were originally intended to be spinach-artichoke-dip quesadillas, but as it happened we didn’t actually have any spinach or artichokes on hand at the time, so we substituted them for onions, tomatoes, and bell peppers. And it worked.

This is the perfect easy college-student meal that doesn’t taste like a college-student meal. Especially if you pair it with a nice, simple salad. Just slap some cream cheese, veggies, and shredded cheese on a tortilla, brown on both sides in a pan over medium heat (just long enough to melt the cream cheese), and you’re good to go in ten minutes or less.


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