How To: Make Quesadillas

This isn’t an eye-opening, astounding cooking lesson here folks, but it happens to be what I made using the leftovers from my Southwest Chicken recipe the other night. Only your mind will limit the possibilities here, they are endless!

So you need filling, wraps, cheese and a little olive oil. The filling can be anything you want from roasted peppers, to chicken breast seasoned with spices to sauteed onions with zucchini.

Open the wrap, lay some cheese down, then the filling, then cheese again. Yes, I love cheese and that’s why there are two layers, but really the two layers melt together and hold the whole thing together so much better than filling on the bottom. The filling side just kinda flops open the whole time when there isn’t any sticky melted cheese fusing the whole thing together,

Somehow fusing just seems like a weird word to use while cooking.

Welding? Yes.

Making a quesadilla? No.

So, cheese on both sides = quesadilla that sticks together. Fuses together.

Fold, then take a pastry brush and brush some olive oil over both sides of the wrap.

You can either throw them on a baking sheet and flip over when the one side is golden and crispy, or you can use a griddle as well. Grill them until they are golden lovely brown. Slice into triangles and serve with sour cream, guacamole or salsa.