Easy Quesadilla

I love quesadilla and they are so easy to make for after school snacks, munchies, parties, what ever.  You can make grande ones if you get the big fajita sized tortillas, but I tend to use the 8 inch rounds for tacos.

Cheeses you can use are as various as the day is long but you want to make sure whatever type you use is good for melting.  Obviously cheddars and jacks are always perfect, I personally prefer white sharp cheddar.  You can get creative and blend cheddars with jacks or mozzarella.  If you have a Hispanic section at your grocery store though, you can really get creative.  The best are Asadero, which has a sweetish butter flavour to it; or Oaxaca, which has a bite like a jack, but is stringy like mozzarella.

If you have an iron skillet, these are ideal for making quesadilla.  If not, a good heavy skillet will suffice.


10 8 inch tortillas, soft

3 cups freshly grated cheese

  • Place skillet on medium to high heat for four minutes.
  • Using either a small slice of butter or a quick spray of aerosol baking spray, lightly coat the pan.*
  • Gently lay one half of a tortilla onto the skillet and put in one handful or 1/4 cup of cheese.
  • Lightly fold the top over but do not press down.
  • Allow to cook for 1 to 2 minutes, then flip.
  • Press with the spatula and cook for another 1 to 2 minutes.
  • Remove from heat and promptly cut quesadilla into triangle thirds.
  • Serve.


*Do not use oil as it is too heavy and absorbs into the tortilla.


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