Quesadillas are so easy. It astonishes me when people think these silly
little tortilla 'sandwiches' are hard to make. They charge upwards of $8
for the things in some local restaurants, made with flour tortillas.

Fill them however you like. I enjoy the cheese and spinach ones; some
people like to add sliced mushrooms, others like chicken or beef. Those are
the upscale ones. I prefer the ones made with corn tortillas, chorizo,
beans and Monterey Jack cheese.

At any rate, take a large skillet and a large tortilla. Heat a little oil
in the skillet and add one tortilla. Top with fillings of choice (do not
overfill - that's over-kill!). Place another tortilla on the top. Cook it
over medium heat until the tortilla is lightly browned. Now carefully flip
it over (a large, wide spatula comes in handy) and lightly brown the other
side.

Slide it out of the skillet and use a chef's knife to score it into 8
pieces, sort of like a pizza. I have a quesadilla baker (it's at the
office, for pot lucks) that does the cutting.

This is a simple, quick, tasty meal. Even kids like these!

Jill

"jmcquown" > wrote in
:

> Quesadillas are so easy. It astonishes me when people think these
> silly little tortilla 'sandwiches' are hard to make. They charge
> upwards of $8 for the things in some local restaurants, made with
> flour tortillas.
>
> Fill them however you like. I enjoy the cheese and spinach ones; some
> people like to add sliced mushrooms, others like chicken or beef.
> Those are the upscale ones. I prefer the ones made with corn
> tortillas, chorizo, beans and Monterey Jack cheese.
>
> At any rate, take a large skillet and a large tortilla. Heat a little
> oil in the skillet and add one tortilla. Top with fillings of choice
> (do not overfill - that's over-kill!). Place another tortilla on the
> top. Cook it over medium heat until the tortilla is lightly browned.
> Now carefully flip it over (a large, wide spatula comes in handy) and
> lightly brown the other side.
>
> Slide it out of the skillet and use a chef's knife to score it into 8
> pieces, sort of like a pizza. I have a quesadilla baker (it's at the
> office, for pot lucks) that does the cutting.
>
> This is a simple, quick, tasty meal. Even kids like these!
>
> Jill

I found a pretty cool quesadilla maker. I know it sounds trite but its
even easier. I think I paid like $10 for it.

--
StocksRus®

StocksRus® wrote:
> "jmcquown" > wrote in
> :
>
>> Quesadillas are so easy.
>> Slide it out of the skillet and use a chef's knife to score it into 8
>> pieces, sort of like a pizza. I have a quesadilla baker (it's at the
>> office, for pot lucks)
>> Jill
>
> I found a pretty cool quesadilla maker. I know it sounds trite but its
> even easier. I think I paid like $10 for it.

I did say I have one of those

Jill

jmcquown wrote:
> This is a simple, quick, tasty meal. Even kids like these!

Great minds think alike -- I just got done making a quesadilla for
lunch. I used beef and cheddar, and topped with sour cream after I
cooked it. I was lazy so rather than dirtying a pan, I baked it at 325
for about 5 minutes per side directly on the rack, no sheet. It does not
have the fried look and taste but it is still cripsy and delicious.

--
John Gaughan
http://www.johngaughan.net/

John Gaughan wrote:
> jmcquown wrote:
>> This is a simple, quick, tasty meal. Even kids like these!
>
> Great minds think alike -- I just got done making a quesadilla for
> lunch. I used beef and cheddar, and topped with sour cream after I
> cooked it. I was lazy so rather than dirtying a pan, I baked it at 325
> for about 5 minutes per side directly on the rack, no sheet. It does
> not have the fried look and taste but it is still cripsy and
> delicious.

Sometimes I bake them on my cast iron griddle; just brushed with a little
oil.

Jill

"jmcquown" > wrote in message
...
> John Gaughan wrote:
> > jmcquown wrote:
> >> This is a simple, quick, tasty meal. Even kids like these!
> >
> > Great minds think alike -- I just got done making a quesadilla for
> > lunch. I used beef and cheddar, and topped with sour cream after I
> > cooked it. I was lazy so rather than dirtying a pan, I baked it at 325
> > for about 5 minutes per side directly on the rack, no sheet. It does
> > not have the fried look and taste but it is still cripsy and
> > delicious.
>
> Sometimes I bake them on my cast iron griddle; just brushed with a little
> oil.
>
> Jill
>
>

I love quesadillas stuffed with garlic shrimp, spinach and monterey Jack
cheese! Yummy!
kili

I usually do them in a non-stick skillet w/o oil. In summer we do them
(carefully!) on the grill to make appetizers for cookouts. One of my
favorite kinds is gruyere cheese with leftover crabmeat...but then again,
how often does one have leftover crabmeat??

When we moved into our house 10 years ago, we were so busy unpacking and
cleaning, etc. that we ate quesadillas for just about every meal. We ate
them so often that we named our cat Quesadilla (Casey for short).

They are pretty darn easy when we're desperate for a quick meal...you
wouldn't believe the mish-mosh of cheese scraps I put together sometimes
when the fridge is bare....still tastes good!

"jmcquown" > wrote in message >...
> I prefer the ones made with corn tortillas, chorizo,
> beans and Monterey Jack cheese.
>
Known as tortillas con quesillo here in Honduras. A staple snack food
or light dinner at 10Lempira each - that's less than $1.00 Cooked on
the plancha (griddle) until golden and the cheese is nice and gooey.

In WA, I used flour tortillas, smoked salmon, a little bit of jack
cheese and some dill weed.

Sandi