I just made one of these for my morning snack! Some cheddar in a tortilla (and whatever else you put in it), heat a cast iron skillet or non-stick pan over med-high heat with a couple drops of oil, put the quesadilla in and wait until heated. You can wait a little longer if you want it crunchier.

Large flour tortillas
Grated cheese – either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil

Optional:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado

Lettuce
Apple cider vinegar
Salt

Heat a large cast iron frying pan to medium high heat. Add a small amount of oil, about a teaspoon and spread around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. When pockets of air begin to form within the tortilla, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose – green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly – this is a quesadilla, not a quiche.

Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.

Serve with the lettuce, salsa, sour cream, and guacamole.

Lightly brown them in a skillet with just a tad of oil. Watch that it isn’t too hot or they will get crunchy.

Cheese Quesadilla Recipe

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makes 1 quesadilla

Ingredients:

2 large flour tortillas
1 cup or more of shredded mild cheddar cheese
1 tablespoon yellow onion, finely chopped
1 chile Ortega, canned, finely chopped
butter

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Directions:

Heat a flat non stick skillet over medium heat. Sprinkle the onion, chile Ortega and the cheese on a tortilla. Place the second tortilla on top.

Put a slice of butter into heated pan. When the butter is melted, carefully put the quesadilla into the pan. Cook until brown and the cheese is melted. Turn the quesadilla over and cook until done.

Serve immediately on a plate and cut into wedges. For the finishing touches, garnish with sour cream and homemade guacamole

So try this quesadilla recipe the next time you have a party, your guests will love it.

Heat skillet (preferably non-stick) over medium heat.

2. With small spatula or butter knife, spread a thin amount of butter or margarine on one side of the flour tortilla.

3. Place the unbuttered side of the tortilla face down on the skillet. Let it heat through, about 15 seconds.

4. Flip the tortilla over, reduce the heat to low and sprinkle the grated cheese and red onion on top of the tortilla, leaving a half-inch margin around the edges. Sprinkle the top with a pinch each of cumin and chile powder. If desired, add a spoonful of salsa on top.

5. When the cheese has melted or is just about melted, flip one half of the tortilla over on top of the other (closing the two sides will also help melt the cheese). Slice into wedges and serve warm

heat a frying pan …..use a little oil…….put quesadilla on there til cheese melts ….flip……there you go

heat a skillet… make sure it is on low if you want your queso soft… that way it will just melt the cheese and not toast the tortilla! also grill it open face, this will also help the cheese to melt faster and the tortilla not to toast.

i have a quesadilla maker but im taking it you dont so heres my suggestion

warm up a frying pan you may want to spray it with pam spray and put your shell down in the pan add your stuff and as the pan warms so will your cheese and it will warm your onions and etc take it out when to your prefrence you can then put the shell to go on top on the warm pan and when its your prefrence take it out and put it on top and enjoy

just put in the oven or a quesdilla grill thing for a min or 2 and ur good just need to melt the cheese

To keep your tortilla realllly soft, heat it in the microwave for 20 seconds. Your cheese is melted

I use my George Foreman Grill but you can use an iron skillet. I don’t have a problem with getting too crunchy. You might wrap them in foil after you cook and the steam would make them stay soft. I also spray a little Pam on them to get a good crust but that may make them crunchy and you don’t want that. It shouldn’t take more than 3 minutes to heat through and then flip over but if you cheese isn’t melted leave longer. That’s why I like the grill because it cooks on both sides at the same time and you don’t have to flip them over.

Chicken, Mushroom, and Cheese Quesadillas:

Using preshredded cheese and presliced mushrooms makes these quesadillas a snap to prepare.

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
3/4 cup chopped onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeño, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

Yield: 4 servings (serving size: 1 quesadilla)

How do you cook a cheese quesadilla?

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