Cheese Quesadillas Recipe

You can assemble all four quesadillas at once, then wrap and refrigerate them until you're ready to cook. (The cooking itself takes almost no time at all.) If you prefer, dry‐sauté these with no oil at all, in a non‐stick or well‐seasoned cast‐iron skillet.

Ingredients

8
tablespoons of
Vegetable oil (optional)

8
( inch) flour tortillas

1
cup of
Grated Cheddar, Jack, or other cheese, or a combination

1/2
cup of
Minced scallion

1/4
can of
Cup minced ned green chiles

1/4
cup of
Any salsa (optional)

Preparation Instructions

The easiest way to make these is to build them in the skillet. So: Place one tablespoon of oil, if you're using it, in a medium skillet and turn the heat to medium. A minute later, place a tortilla in the skillet. Top with a quarter of the cheese, scallion, chiles, and salsa (if you are using it), then with another tortilla.

Cook about 2 minutes, or until the cheese begins to melt. Turn and cook another 2 to 3 minutes, until the cheese is melted and both sides are toasted. Drain if necessary, then cut into wedges and serve, or keep warm until the remaining quesadillas are done.

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Rating: 
Average: 2.7 (3 votes)
Serves: 
Makes 8 to 16 servings
Cuisine: 
AmericanLatin AmericanMexicanNew American
Solution: 
easybudgetmake aheadfast
Dietary Consideration: 
vegetarian
Source: 
How to Cook Everything