Traditionally quesadillas are a simple combination of a warm tortilla folded over hot melted cheese. When our kids were young, they made an easy to make after-school snack. By adding toppings the quesadilla turns into a fiesta of flavors. Since the quesadilla cooks quickly in a trying pan, the toppings should be pre-cooked, much the same way they are on pizzas.
Besides being easy and quick to make, quesadillas are also a great way to use left-overs. Roast chicken, steak, fish fillets, and grilled vegetables work well under a thin layer of melted cheese.
By only using one side of the quesadilla, you save on calories and improve the flavor.
Open Faced Quesadillas
The basic quesadilla is a toasted tortilla topped with melted cheese, with hot sauce or salsa added for flavor. Kids love them, so do adults.
Yield: 4 servings
Time: 5 minutes
Ingredients
4 tortillas, corn or flour
1/4 pound cheese, cheddar, muenster, jack
2 scallions, washed, ends removed, finely chopped (optional)
Method
Heat a frying pan or griddle on a medium-high flame. Cut each tortilla into quarters. Put each piece on the griddle, topped with thin slices of cheese. Cover with a piece of aluminum foil or a lid for 5 minutes.
Remove, sprinkle with chopped scallions (optional), and serve with hot sauce or salsa.
Quesadillas with Toppings
We've tried Italian sausage rounds, grilled vegetables (carrots, broccoli, and corn), shredded roast chicken, grilled sliced shrimp, thin slices of tomato, thin slices of steak... Just about any cooked meat or vegetable could be put on a quesadilla.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
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