Keyword: homemade quesadilla, how to cook quesadillas, quesadilla recipe
Author: Katie Workman
88-inch flour tortillas
3cupschopped or shredded fillingsee above for ideas!
3cups(12 ounces) shredded or crumbled cheesesuch as cheddar, Monterey Jack, fontina, goat cheese, queso, or a Mexican blend
Guacamole, sour cream and salsa (try Salsa Ranchera)to serve, if desired
Heat a large skillet over medium high heat and add a half teaspoon of butter. Place a tortilla in the pan.
Sprinkle 3 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.
What the Kids Can Do
If you give each kid the first tortilla on a plate, with the fillings laid out for them to choose from, they can create their own quesadilla masterpiece, then you can finish it off under the broiler or on the grill. Remember, if you are grilling the quesadillas, you’ll give your kid an uncooked tortilla to top, since it will go directly on the grill. If you are using the broiler, give your kid an already broiled tortilla, cooked side down to top, since it will go under the boiler with an uncooked tortilla on top.