Under normal circumstances a quesadilla might be considered a snack. But you’re not home and you’re not normal. So load’em up – it’s quesadillas for dinner!
flour tortillas, - any size and any or all of the following:
refried beans, (or regular canned beans, any kind)
chopped veggies, (peppers, tomatoes, onions, mushrooms)
leftover cooked meat, slivered or chopped (chicken, steak, hamburger, whatever)
other weird stuff, (olives, jalapenos, leftover rice, scrambled eggs, marshmallows - just kidding. Or maybe not.)
Take one tortilla and place it on a plate. Cover with your (or, eek, your child’s) choice of toppings, spreading them to within ½ in. (1 cm) of the edge and adding the cheese last (technically speaking, this will be the “glue”). Cover with a second tortilla, squashing it down slightly so that it sticks.
Now heat a dry skillet (no oil) over medium heat. Place a quesadilla on the heated skillet and cook, pressing down with a pancake turner, until the bottom is crisp and lightly browned. Flip over and cook the other side. When the cheese inside is melted and the fillings are hot, it’s done! Remove from pan, cut into wedges and eat.
Meanwhile cook another one. And another one. And another one. Until you’re done.
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