|Two quesadillas made with whole wheat tortillas|
teensy bit of oil for frying
cheese of choice (I prefer Cheddar or Monterey Jack or a combination of the two)
tomatoes, onions, green peppers, or other veggies of choice
sour cream, salsa, taco sauce, and/or guacamole
Spread a teensy bit of oil on a skillet and heat over medium heat. Set a tortilla on the skillet and flip over approximately every 10 seconds until it starts to bubble in the middle. Add cheese and vegetables, remembering to use sparingly so the quesadilla isn't overfilled, cover, and reduce heat. Cook for approximately 1 minute, then check to see if cheese is melted. If it isn't, give it a few more seconds, covered. If it is, add the sour cream, salsa, taco sauce, and/or guacamole and flip the quesadilla shut with a spatula. Cut into halves for easier eating. If making several, keep warm by setting in the oven near the bottom (if gas oven).
|Don't use much for the filling, or you won't be able to close the quesadilla. Just a light layer of toppings will do.|