Name: Quesadilla
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 each flour tortillas (6 inch / 15 cm); 1/3 cup grated meltable cheese (Monterey Jack / cheddar blend); 1/4 cup filling (see options); as needed cooking spray or oil; as needed salsa; as needed sarza criolla; as needed chile peppers; as needed tomatoes (chopped); as needed cilantro; as needed cooked meat or seafood; as needed fresh spinach (washed, torn); as needed canned black beans (rinsed, drained)

Starter

1 servings

450 cal/serving

Instructions

Step 1

Warm both tortillas in the microwave until flexible; keep one warm.

Flour tortillas (6 inch / 15 cm)

Step 2

Preheat a frying pan or griddle over medium-low heat, grease with cooking spray, and place one tortilla in the pan.

Cooking spray or oilFlour tortillas (6 inch / 15 cm)

Step 3

Sprinkle the grated cheese evenly over the tortilla.

Grated meltable cheese (Monterey Jack / cheddar blend)

Step 4

Top the cheese with 1/4 cup of your chosen fillings (warmed and well drained), distributing evenly.

Filling (see options)SalsaSarza criollaChile peppersTomatoes (chopped)CilantroCooked meat or seafoodFresh spinach (washed, torn)Canned black beans (rinsed, drained)

Step 5

Allow the cheese to melt, cooking until the tortilla is warm and slightly browned but not heavily colored.

Grated meltable cheese (Monterey Jack / cheddar blend)Flour tortillas (6 inch / 15 cm)

Step 6

Press the second tortilla on top so it adheres a bit.

Flour tortillas (6 inch / 15 cm)

Step 7

Flip the quesadilla and cook until both sides are warmed and the filling joins into a unit.

Flour tortillas (6 inch / 15 cm)Grated meltable cheese (Monterey Jack / cheddar blend)Filling (see options)

Step 8

Remove from the pan and cut into eight wedges.

Flour tortillas (6 inch / 15 cm)

Step 9

Serve immediately, or keep warm at a low temperature below the cheese's melting point.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.