Monday, April 11, 2011

Meatless Monday--Cheese Quesadillas

Two quesadillas made with whole wheat tortillas

Since this recipe is so variant, depending on what you want to use, but is easy to adjust the recipe to serve just about any quantity of people, it's impossible to give quantities for an actual recipe, so adjust quantities to your preference.  Just keep in mind that you want to fill them very sparingly, since you'll want to be able to fold them pretty flat when you are done.  If you are making them for a lot of people, use an electric skillet to make more than one at a time, or cook them individually then keep them warm in the oven (a gas oven left off is ideal).

Cheese Quesadillas

teensy bit of oil for frying
8" tortillas
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.

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