Quesadillas, cheese-filled tortillas cooked until crisp and melted, are a simple quick pick-me-up. They are a standby for hungry kids after school. Served with rice, beans, and salsa, they make a complete lunch or dinner.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Gather together: 8 corn or flour tortillas, 1 cup grated mild melting cheese such as Monterey Jack.
Step 2
Sprinkle the cheese over 4 of the tortillas and then top with the remaining 4 tortillas. In a heavy-bottomed skillet over medium heat, melt: 1/2 teaspoon butter.
Step 3
When hot, put in a quesadilla and cook until golden. Turn over and cook until the second side is golden and the cheese is melted. Hold in a warm oven and repeat with the other quesadillas.
Variations
Step 4
Sprinkle chopped cilantro over the grated cheese before topping with the second tortilla, or put a few slices of roasted peppers or chiles in with the cheese.
Step 5
After cooking, put a spoonful of salsa, mild or spicy, or sour cream, or Guacamole (page 219) on the quesadilla.
Step 6
The tortillas can be cooked dry in a hot skillet without the butter, if you prefer.
