Quick Refuel: The Quesadilla

By Whitney

Hey, this blog says "Fit for Food" but what's it got to do with food?

Leah and I both have an affection for delicious meals. Running helps us to balance out our food intake. While exercise isn't an excuse to eat unhealthfully or overeat, it does justify, for example, a burger instead of a spinach salad. So it's about time we incorporated food into this blog. Frankly, I can't believe it's taken us so long - this is our favorite part!

Last weekend I was famished after running my longest distance ever, 8 miles. I couldn't get food into me fast enough and I was craving Mexican (my all-time favorite.) After a run, you're supposed to rehydrate and replenish with water, fruit, energy bars, etc. That wasn't gonna cut it for me. I didn't want to go to a restaurant in my post-run appearance and I refuse to eat fast food. (Call me a snob but it makes my stomach churn. Maybe it's to do with all of the gunk in it that's bad for you, ya think?) Anyway, my post-run food... it's home-cookin'.

Of the Mex options, the easiest, fastest for me to cook is a quesadilla. I got on to my trusty recipe site, Meals Matter, and found a quick, 15-minute recipe for Stuffed Chicken Quesadillas. (While the cheese and spices are what I really go crazy for, I could tell my body wanted some chicken. I read recently that runners often forget how important it is to replenish protein!) I love Mexican so much that these ingredients are standardly stocked at home.

Ingredients
8 6'' tortillas
2 cups Shredded Monterey Jack cheese
1 cup Canned black beans, drained
1/4 cup Diced onions 1/2 cup chopped cilantro
2 Plum tomatoes, chopped 1 red or green bell pepper, chopped
2 cups Shredded, cooked chicken
1 Lime, cut into wedges
Sour cream and salsa of choice
Preparation
1. Place tortillas onto workspace. Sprinkle 1/4 cup cheese over each tortilla.
2. Dividing each ingredient into 4 parts, continue layering on each tortilla in this order: black beans, onions, cilantro, tomatoes, pepper, and chicken. Top each with 1/4 cup cheese.
3. Squeeze lime juice over all. Cover with remaining tortillas.
4. Heat large skillet on med-high heat. Place 2 tortilla stacks in hot skillet and cook 3-5 minutes, or until tortilla is browned.
5. Carefully flip onto other side and cook until cheese is melted.

So simple. So heavenly. So full of fuel.

It's lunch time as I'm writing this, actually... think I'll make my way to the kitchen now.