Photo: Leigh Loftus
The humble quesadilla wears many hats . It’s a quick weeknight meal that you can make with pretty much any leftovers and it’s a quick snack that will satisfy anyone, from a house fill of kids to a cocktail party crowd. If you start with a clean slate: a tortilla and your favorite quesadilla cheese, you can dress them up or down for any occasion.
Quesadillas might be the easiest thing in the world to make. Unless you’re like me and have a tendency to turn your back to the stove at the precise moment that your pancakes begin to burn or your omelet falls apart, they’re pretty much impossible to ruin.
The process goes something like: warm tortilla over a slightly greased skillet, add cheese and whatever delicious toppings suit your fancy, fold, and repeat until your quesadilla cravings are satisfied.
When I make quesadillas, I’m a purist. Cheese and salsa, finito. If you want a heartier meal, I do love experimenting with a black beans and avocado quesadilla or a shrimp and avocado quesadilla. There’s a special place in my heart for the always delicious breakfast quesadilla with bacon and eggs…but at the end of the day, no-frills is just right for me.
Photo: Leigh Loftus
- 1 teaspoon butter
- 2 large (9"-10") flour tortillas
- 1 cups shredded cheese: cheddar, monterey jack, colby or fontina
- Melt ½ teaspoon butter or oil in the skillet. Use just enough to coat the bottom of your skillet. Warm it over medium to medium-high heat.
- Add the tortilla and top with cheese. Lay one tortilla in the skillet and sprinkle all over with ½ cup of cheese.
- Watch for the cheese to melt. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
- Fold the quesadilla in half and transfer to a cutting board to slice into wedges.
- Wipe the pan clean and repeat. Wipe the pan clean, melt another dab of butter, and continue cooking quesadillas as described above and repeat with second quesadilla. If needed, keep first quesadilla warm in an oven preheated to 200 degrees F.
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