Watermelon salad

This salad is slightly spicy but is really refreshing on a hot day. This is a great way to use up the rest of a watermelon if you have some left over after a barbecue. Feel free to adjust the spice by adding or reducing the amount of jalapeno, or even replacing it with serrano peppers if you want it hotter.

Ingredients:

2 cups chopped watermelon
1/2 cup feta cheese
1/2 a jalapeno, sliced
1 lime, juiced
1/4 cup cilantro leaves
salt, to taste

Directions:

Place everything in a mixing bowl and stir to combine, season with salt according to your tastes.

Zucchini and feta cakes

One of the easiest veggies to grow in the summer is zucchini, which means you can almost always find someone looking to give a few away at the end of the season. This is a really good way to use them up. When you're making these just be sure to squeeze out as much water as you can from the zucchini.

Ingredients:

1 zucchini, shredded on a box grater
1/3 cup crumbled feta
1 egg
1/4 teaspoon dill
1/8 teaspoon garlic powder
1/8 teaspoon salt
pepper, to taste
1/8 teaspoon cayenne pepper (optional)
1/4 cup flour
1/4 teaspoon baking powder
3 tablespoons olive oil
lemon wedges

Directions:

Squeeze out as much water as you possibly can from the zucchini and then place it in a medium sized mixing bowl. Add the feta, egg, dill, garlic, salt, pepper, and cayenne and mix well. Stir in the flour and the baking powder and mix very gently until it is just combined (don't over mix). Heat a cast iron skillet over low heat and when it is hot (wait a minute or two for it to really heat up) add the oil. Place spoonfuls of the zucchini mixture into the oil and gently push them into a flattened patty. Cook for about 3 minutes, flip, then cook for another 2-3 minutes. Sprinkle with salt while still warm, then serve with lemon on top. I served mine with arugula, lemon, and tomato and then a runny egg on top.

Soft pretzel sticks

Growing up we always called these "hot pretzels", I've been told that no one else says that. Just like no one else calls nachos "chips and cheese". Whatever, soft (hot) pretzels are delicious and relatively easy, although they do require a few steps and a bit of time. These are delicious served with cheese sauce or this mustard (or this mustard!).

Ingredients:

3 tablespoons butter, melted
1 1/2 cup warm water
2 1/4 teaspoons yeast
2 tablespoons brown sugar
2 teaspoons salt
4 1/2 cups flour
10 cups water
1/2 cup baking soda
coarse salt for sprinkling on top

Directions:

Combine butter, water, yeast, and sugar together in the bowl of a stand mixture. Stir things together and allow it to sit until it becomes nice and bubbly and the yeast has dissolved into the water. Then add salt and flour and mix with a dough hook for 3-5 minutes on medium-low until the dough is smooth, elastic, and forms a ball that pulls away from the side of the bowl. Knead it for a few times by hand and then place back in your bowl. Cover with a towel and allow it to rise for 1 - 1.5 hours until it doubles in size. After it has risen, preheat oven to 425 and bring 10 cups water and baking soda to a boil in a large pot. Cut dough in six pieces and roll each into a log with your hands that is about 1/2 an inch thick. Cut into sticks that are about 3-4 inches in length (or however big you want them, but just remember that they will puff up). Roll out all the dough, then drop four pieces at a time into the boiling water. Boil for 30 seconds, then place on a cookie sheet lined with foil and sprayed with non-stick spray. Sprinkle the boiled dough with coarse salt and repeat with dough until your cookie sheet is full. Bake for 13-16 minutes, or until nicely browned. Cool pretzels on a cooling rack and continue with the rest of your dough.

Spinach artichoke dip

I love spinach artichoke dip. It's creamy, warm, and gooey, but it is also loaded with veggies which always makes me think that I'm being at least somewhat healthy. It is actually not that hard to make your own, feel free to change the amount of cheese or veggies to your liking. I've also added a shredded zucchini on occasion, which is also really tasty.

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup veggie stock
1/4 teaspoon garlic powder
pepper
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
2 cups fresh spinach, chopped
1/2 a small onion, minced
1/2 cup artichoke hearts, chopped
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup shredded mozzarella cheese
2 tablespoons parmesan cheese

Directions:

In a sauce pan, melt butter over low heat and add flour. Whisk together and cook for a few minutes until it is thick and bubbly. Slowly whisk in stock to the roux and simmer for 3-5 minutes to thicken (it should be able to coat the back of a spoon). Season with garlic powder, pepper, and 1/4 cup parmesan cheese. Add 1/2 cup of shredded mozzarella and stir until melted. In a separate pan heat oil over medium heat, add onion and garlic and saute a few minutes until softened. Add spinach and artichokes and cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Add this mixture to the roux. Stir to combine. Cook for 2-3 minutes so that everything comes together and is thick and bubbly. Transfer this to an oven-proof dish that is sprayed with non-stick spray. Top with 1/4 cup mozzarella and 2 tablespoons parmesan. Broil until the cheese is melted and slightly browned, about 2-3 minutes, but watch it carefully. Serve with crostini or tortilla chips.

Raw vegetable flatbread

Sometimes I really just crave fresh veggies, especially if I've been eating heavy foods or eating at restaurants quite a bit. This flatbread is fairly light and is packed with veggies. We used to eat something like this growing up but I put my own spin on it. This recipe uses half a package of crescent rolls, you could double this to make a big one or you could use the other half for Cheaters' stromboli like I did.

Ingredients:

1/2 a package of crescent roll dough, pressed out into one rectangle
4 ounces cream cheese, softened
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon dill
1 1/4 cup chopped veggies (any amount of each depending on what you like):
     -broccoli
     -carrot
     -cucumber
     -tomato
     -red onion
     -green pepper
     -red pepper
     -green onion
1/2 an avocado, mashed well
1/4 cup sour cream
1/4 teaspoon garlic powder
dash of salt
1/2 a lime, juiced
1 tablespoon chopped cilantro

Directions:

Cook crescent rolls according to package, remove from oven and allow to cool a bit. While it is cooling, mix cream cheese, garlic, salt, and dill together. In a separate bowl, combine avocado, sour cream, garlic, salt, lime, and cilantro together and mix until very smooth then transfer to a small ziplock bag, cut one corner off the bag so that you can pipe it easily. Once crescent roll dough is mostly cooled spread the cream cheese mixture evenly over the dough. Spread chopped veggies over the cream cheese and press down a bit to make sure it sticks. Take the bag with the avocado cream and pipe a small line over the entire flatbread. Cut in squares and serve.

Asian quinoa salad

I brought this dish to work for my coworkers recently and a few of them asked me to post the recipe here, so here it is guys! This recipe is really flexible, so feel free to add or change the veggies based on what you have on hand or what sounds good to you! The amount of each veggie is also really subjective so just use this as a guideline

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1/4 cup chopped carrots
1/4 cup chopped cucumber
1/4 cup cooked, shelled edamame
2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1/4 cup shredded purple cabbage
1 sizable handful cilantro leaves
3 tablespoons olive oil
1/4 cup soy sauce
1/2 a lime, juiced
1 tablespoon sesame oil
3 tablespoons brown sugar
1 clove garlic, made into a paste
1 tablespoon freshly grated ginger
1 tablespoon toasted sesame seeds
1 green onion, sliced in rings
1 dash crushed red pepper flakes (optional)

Directions:

Cook quinoa in veggie stock according to package directions. While that is cooking, combine veggies and cilantro in a large mixing bowl. After quinoa is done cooking, allow it to cool for a while and then add it on top of the veggies. In a small mixing bowl combine the rest of the ingredients (oil through red pepper flakes) and whisk to make sure there are no lumps of garlic left. Add half the dressing mixture to the quinoa/veggie bowl and stir well. Taste and continue to add dressing until you're happy with the flavor of the salad. Serve warm or cold.

Blueberry muffins

Muffins are a great breakfast food or snack and the best part about them is that they freeze really well, which means that you can make a batch and then have them whenever you want. I like my blueberry muffins with a bit of lemon, but if you don't then just leave it out.

Ingredients:

1 stick butter (room temp)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
1/2 cup buttermilk
1 1/2 cups frozen blueberries
1/4 cup sugar

Directions:

Preheat oven to 375. In a mixing bowl, cream butter and sugar together until light and fluffy. Mix in eggs one at a time. Add vanilla, lemon juice, and lemon zest. Stir in half the flour, all the salt, and baking powder and mix. Add in the buttermilk and the rest of the flour and stir until mostly smooth. Fold in the blueberries. Fill muffin pans with liners and spray with non-stick spray. Fill muffin cups most of the way full with batter (they will look really full, thats ok!). Top with a sprinkling of sugar. Bake for 25-30 minutes. Cool for a few minutes in the pan, then transfer the muffins to a cooling rack.

Lemonade by the glass

Lemonade is delicious and the powdered versions don't come close to the real thing. This recipe makes just one glass and uses just one lemon, which makes it really simple to throw together on a hot day. I typically make a huge batch of simple syrup and then store it in the fridge, which means that you can sweeten pretty much anything whenever you want.

Ingredients:

1 lemon, cut in eighths

3 tablespoons simple syrup*

1 1/2 cups cold water

ice

Directions:

Squeeze each section of the lemon into a glass, trying to get as much out of the lemon as possible. Add simple syrup to lemon juice and mix. Top with cold water and ice. Stir to combine. Add more syrup if necessary. 

*simple syrup is made by dissolving equal parts sugar and water together in a sauce pan. Simmer it for about 5 minutes, then allow to cool. 

Asparagus, sun-dried tomato, and olive quinoa

Quinoa has a ton of protein in it, which makes it a perfect food for vegetarians to rely on. This is served warm, but you could just as easily eat the leftovers cold as well. If you don't like olives you could swap them out for mushrooms. If you use the mushrooms instead just slice them and saute them with the asparagus.

Ingredients:

1/4 cup + 2 tablespoons quinoa, rinsed
3/4 cup veggie stock
1/2 cup asparagus slices
1 tablespoon oil
3 sun-dried tomato halves, soaked in hot water
5-6 black olives, sliced
1/4 cup parmesan cheese
1/4 teaspoon garlic powder
black pepper
salt

Directions:

Combine quinoa and water and cook according to package directions. While this is cooking, saute asparagus in oil over medium-low heat for about 5-6 minutes or until tender. Season asparagus with salt. Remove tomatoes from the hot water and slice in small pieces. When quinoa is finished, add parmesan cheese, garlic powder, and all of your vegetables. Season with salt and pepper.

Tofu tikka masala

There is a place near me that makes this incredible paneer tikka masala and I've been hoping to try to recreate it at home. This actually a pretty close version using tofu instead of paneer. You could easily use paneer if you wanted and the process wouldn't change. Serve this with rice and naan.

Ingredients:

1/2 block tofu, drained and pressed and cut in cubes
1 tablespoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/2 an onion, sliced
1 clove garlic, made into a paste
1/2 tablespoon fresh ginger, grated
3/4 cup crushed tomato
1/2 cup water
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 cardamom pod, cracked open and seeds crushed
1/4 teaspoon coriander seeds, crushed
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1 tablespoon butter
1/4 cup plain yogurt

Directions:

In a saute pan, heat oil over medium heat and cook tofu for 3-5 minutes, or until lightly browned on the sides. Remove from pan. Add the bell pepper strips and onion to the pan, adding more oil if necessary and saute for 3-5 minutes or until soft. Remove from heat. In a medium sauce pot, combine garlic, ginger, tomato, water, cumin, garam masala, cardamom, cumin, coriander, cayenne, paprika, salt, and butter. Bring to a gentle simmer and cook for about 10 minutes or until it has thickened up a bit. Add tofu and sauteed veggies and cook about 2-4 minutes more, or until the veggies are very soft and the tofu is evenly coated. Turn off heat and stir in yogurt. Serve with rice and naan.

French onion soup

I love french onion soup. The problem is that traditionally it is made using beef stock, which makes it not as appealing for vegetarians. I use red wine and good veggie stock in my version to still get the same richness you'd expect from french onion soup without any of the beef flavor. This does take some time to make (and a lot of stirring) but you can make it really quickly if you already have caramelized onions on hand.

Ingredients:

3 yellow onions, sliced in half moons
2 tablespoons butter
1/3 cup red wine
3-4 cracks black pepper
1/4 teaspoon garlic powder
2-3 cups veggie stock
1 bay leaf
mozzarella, swiss, or provolone cheese
baguette slices, toasted and buttered

Directions:

Over medium heat, melt butter then add onions. Cook for 20 minutes stirring every few minutes, then cook about 10 more minutes stirring every minute or less until onions are caramelized but not burned. Add wine and scrape the brown bits off the bottom of the pot. Add black pepper and garlic powder and allow the wine to reduce by about half. Add stock until you have the thickness you'd like for your soup. Add bay leaf and allow it to simmer for about 15 minutes over low heat. Place a few ladles of soup in a bowl, add toasted and buttered baguette slices, top with cheese. Place bowl under the broiler and broil for about 1 minute or until the cheese is melted and bubbly.

Teriyaki "chick'n" sandwich

I am not one for fake meat substitutes. Most of them are either pretty gross or pretty bland. Sometimes those fake meat patties make things really easy though, like at a bbq with friends, or when you want a quick dinner. This recipe is one of those quick dinner go-tos.

Ingredients:

1 fake chicken patty
1 1/2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon soy sauce
1 dash garlic powder
1 ring of fresh pineapple
lettuce
red onion
mayo
sub bun, lightly toasted

Directions:

Place pineapple on a heated george foreman grill, press for a few minutes until it is tender. While the pineapple is "grilling", heat the fake chicken patty in the microwave according to package directions. In a small saute pan, mix ketchup, brown sugar, soy sauce, and garlic powder together and heat over low heat until everything is combined and sugar has melted. Add cooked fake chicken to the sauce and stir to coat, it should thicken as it heats and coat the patty well. Smear the mayo on the toasted sub bun, add the fake chicken patty, top with pineapple, lettuce, and red onion.

Naan

I've been cooking a lot of Indian food recently, and every time I make it I make naan to go with it so I can soak up the sauce. I found frozen naan at Trader Joes. It was $3 for two pieces. I bought it because it seemed convenient but it was no where near as good as the home made stuff, plus the home made stuff is pretty easy as long as you have enough time to let it rise. I used my cast iron to cook these and I prefer them to get a little charred and smokey, but if you don't like that flavor just take them off the pan before they darken.

Ingredients:

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 1/2 tablespoons plain yogurt
1/4 cup + 2 tablespoons warm water
1 teaspoon sugar
3/4 teaspoon yeast

Directions:

In a small bowl, combine water, sugar. and yeast and mix until the yeast dissolves into the water and turns a bit foamy. In a mixing bowl, combine flour, salt, baking powder, oil, and yogurt. When yeast has dissolved, mix it into the flour bowl and stir to combine. Turn out onto a well floured surface and knead for 5 minutes or so, or until it forms a nice, smooth ball that isn't sticky. Place this back into your mixing bowl and cover with a cloth. Let it rise for about an hour. After an hour, take the dough and cut it into 4-6 pieces. If you want fat, puffy naan do 4. If you want thin, pillow-y naan do 6. (I always do 6). Roll out each piece until it is 6-7 inches in diameter. Heat a cast iron skillet over medium-low heat for several minutes. When the pan is hot, brush each piece of naan with water. Take one piece at a time and place the watered side onto the cast iron. Cover with a lid for 30 seconds, take the lid off, flip it over and cook uncovered for 30 more seconds. Repeat with the rest of the dough.

Pineapple salsa

This salsa is really tasty. It is definitely a little different than your typical tomato salsa but it is worth a try! I used fresh pineapple and I really wouldn't bother with the canned stuff for this since you want it pretty acidic.

Ingredients:

1 cup of diced fresh pineapple
1/4 cup diced red onion
1/2 a small jalapeno, minced
1/4 teaspoon salt
1/2 a lime, juiced
1 large handful cilantro, torn in small pieces

Directions:

Place all ingredients in a small mixing bowl and stir to combine. Taste and add more lime or cilantro if necessary. Allow it to chill for about 30 minutes to let flavors come together. Serve with tortilla chips.

Orange tofu

I really, honestly think this is just as good as takeout. Seriously. The sauce is thick, shiny, and sweet and it reheats really nicely in case you have leftovers. This also comes together really quickly, especially if you've cooked your tofu in advance. Feel free to add more veggies to this, I just used what I had around. If you add tons and tons more veggies you may want to increase the sauce a bit though.

Ingredients:

1/2 block of tofu, cubed and pressed
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1 tablespoon olive oil
1/2 teaspoon cornstarch
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon corn syrup (or sugar)
1 teaspoon sriracha
2 1/2 teaspoons cornstarch
1/3 cup orange juice
1/4 teaspoon garlic powder
1 tablespoon oil
1/2 an onion, sliced
1/4 green pepper, sliced
1/4 red pepper, sliced

Directions:

Preheat oven to 450. Combine tofu, garlic powder, celery salt, 1 tablespoon oil, and corn starch in a small bowl and toss to coat well. Place tofu on a cookie sheet lined with aluminum foil and sprayed with non stick spray. Cook for 15 minutes, then turn cubes and cook for 10 more minutes. While the tofu cooks, combine water, soy sauce, vinegar, corn syrup, sriracha, cornstarch, orange juice, and garlic powder and stir to blend ingredients. Heat 1 tablespoon of oil in a large skillet and saute the onion, and pepper strips for 3-5 minutes, or until softened slightly. Add cubes of tofu and stir to combine. Add your sauce mixture and reduce heat. Allow to simmer for 2-3 minutes or until the sauce is thick and shiny and coats the veggies. Serve with rice.

Quinoa balls

Quinoa is packed with protein and fiber, which makes it really filling but it is a grain which can limit its uses. This recipe turns quinoa into something like a meatball (obviously with no meat) so that you can use it in recipes that call for meat. I've tossed these quinoa balls in buffalo sauce and used them in chinese stir-fries, both were delicious. These freeze well so you can have them on hand when you want them. These are mildly spiced so that they are versatile in many dishes, but you could play around with the seasonings to match what you'll be using them for.

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1 large stalk celery
2 green onions
1/2 teaspoon garlic powder
1 dash cayenne pepper
salt
pepper
1 egg
1 tablespoon flour*

Directions:

Cook quinoa in veggie stock according to your package directions (cooking times vary with different brands). Remove from heat and allow to cool. While it is cooling, puree celery and green onions in a food processor until they are very finely chopped. Once the quinoa is cooled, add the pureed veggies, garlic powder, cayenne, and season with salt and pepper. Add the egg and mix well. *If it looks really wet and you're unable to form it into balls, add up to a tablespoon of flour and mix again. Heat oven to 400 degrees and line a baking sheet with foil, spray foil with non-stick spray. Form quinoa into 1 inch (approximately) balls and place on baking sheet. Spray with non-stick spray and bake for 20 minutes, turning halfway through. After 20 minutes, turn on the broiler and broil for about 30 seconds to a minute to get a golden brown coating. Remove from heat and serve.

Sangritzer

This is, by far, my favorite summer drink. I call it sangritzer because it is a cross between sangria and a white wine spritzer. I don't add any additional alcohol to the wine just because I want it to be easy to drink and relatively light, but feel free to booze it up a bit if you want. You can use pretty much any fruit you want for this but make sure you use a fruity, crisp wine.

Ingredients:

6-8 ounces of frozen fruit (I used a mango, pineapple, strawberry mix)
1 bottle of white wine (pinot grigio or sauvignon blanc)
2 liter bottle of sparkling water

Directions:

Cut frozen fruit into small pieces. Add to a large pitcher. Pour bottle of wine over frozen fruit and stir. I like to allow people to add as much or as little water as they'd like so I don't add it to the pitcher. Instead, I just encourage people to pour the fruity wine into a glass and then top each individual serving with sparkling water, this way it stays fizzy as well. I've found that a 50/50 split is a good starting point for most people, but adjust to your liking.

Chana Masala

The spice list on this recipe is long, I'll admit that, but it is so easy to make that just about anyone could do it. Mango powder is somewhat of an odd ingredient, but don't let it scare you off, if you don't have it just use lemon juice.

Ingredients:

1 can chick peas, drained
1/2 onion, diced
1 tablespoon oil
1 large (2 smaller) clove(s) garlic
1 tablespoon grated ginger
1 tablespoon minced jalapeno
1 teaspoon cumin
1/8 teaspoon coriander seeds, crushed
1/8 teaspoon cayenne pepper (more if you want it spicier)
1/2 teaspoon tumeric powder
2-3 teaspoons mango powder
1/4 teaspoon paprika
3/4 teaspoon garam masala
1/4 teaspoon salt
1/2 cup water
3/4 cup tomato sauce
1/2 lemon, juiced
cilantro leaves

Directions:

Place chickpeas in a small pot and cover with water. Boil for 10 minutes, then drain and set aside. While they are boiling, cook onion in oil over medium-low heat until it is soft, about 3-5 minutes. Add garlic, ginger, and jalapeno and cook for one more minute. Add cumin, coriander, cayenne, tumeric, mango powder, paprika and garam masala and cook one more minute until everything is fragrant and browning just a bit. Add salt, water, and tomato sauce and bring to a simmer. Add your drained chickpeas and continue to simmer for 10-15 minutes, checking to make sure it isn't drying out (if it is just add more water). When chickpeas are tender remove from heat and add lemon juice, stir to combine. Top with cilantro leaves and serve with rice and naan.

Potato leek soup

I brought this soup in to work to share with my coworkers once a year or two ago and people are still talking about how good it was. It is so simple but it is really comforting. You can serve this completely smooth or you can serve it a little chunky like I do, both ways are delicious. This is great on its own or you can top it with cheese, green onions, hot sauce, tomato, and/or bacon if you're not vegetarian.

Ingredients:

1 leek, white and very light green parts only, sliced in half moons
1 tablespoon butter
1 tablespoon olive oil
2 medium (or 1 extra large) potato, peeled and cubed
3-4 cups veggie stock
1 ounce cream cheese
pepper

Directions:

In a large pot, combine leek, butter, and olive oil and cook over medium-low heat for about 5 minutes, or until the leek is very tender but before it browns. Add cubed potato and add just enough stock to cover the potatoes by about a 1/4 inch (mine took a little more than 3 cups). Bring to a gentle boil and cook for about 7 minutes, stirring occasionally. If you want your soup chunky, remove about a 1/3 of the potatoes from the pot after 7-8 minutes (or until they are fork tender but not mushy). Continue boiling the rest of the potatoes for another 10-15 minutes, or until they are very soft and mushy. Using an immersion blender, blend the mushy potatoes until they are smooth. Stir to get everything off the bottom and then add the cream cheese, stirring well to incorporate. Add the reserved potatoes back in and stir. If it is thicker than you'd like, add a bit more stock until you have your desired consistency. Season with pepper and let cook for about 1 more minute just to heat everything through. Serve alone or with cheese, hot sauce, green onion, etc.

Pineapple quesadillas

These quesadillas are a little different since they have pineapple in them, but they are both spicy and sweet. If you want more spice just increase the amount of chili powder (and add a dash of cayenne). I served these with bbq sauce on the side and shredded lettuce for a little more crunch.

Ingredients:

2 flour tortillas
2 tablespoons cream cheese
1/2 cup mozzarella cheese
1/2 teaspoon chili powder
2 tablespoons chopped green pepper
2 tablespoons chopped fresh pineapple
1 tablespoon chopped red onion

Directions:

In a small bowl, heat cream cheese until soft, add mozzarella and chili powder and mix well. Spread half the cheese mixture on one tortilla. Top with green pepper, pineapple, and red onion. Add the remaining cheese mixture on top and cover with remaining tortilla. Place the quesadilla on aluminum foil on a baking sheet and spray with non-stick spray, place under the broiler. Broil for 3-4 minutes, or until golden brown. Flip and broil for another 2-3 minutes, or until the other side is equally brown and crispy. Check your quesadillas regularly when under the broiler since all broilers are different. Remove from heat and allow to rest for 1-2 minutes. Cut in wedges with a pizza cutter. Serve with bbq sauce.