I know, I know, quesadillas are so easy. All you do is take two tortillas, slap some cheese in between, and stick them in the microwave. Right? Right.
I make mine a little differently, and The Dude likes them, so I figured I share...
Ingredients:
2 tortillas, corn or flour
Trader Joe's Shredded Cheese
Butter
Instructions:
Apply a thin, thin layer of butter to one side of tortilla #1, and warm it it in a skillet. Turn it over once it's a little crispy. Place it on a plate. Apply butter to tortilla #2, and after you turn it, add shredded cheese to the top. I drop it in a circular motion, so that it doesn't all clump up. Place tortilla #1 on top and add a sprinkling of cheese. When the cheese in the center is just a little melted, turn over and add a sprinkling of cheese to the top.
What this does is makes for a crispy cheese tortilla -taste on the outside while the melty-gooey cheese is on the inside.
When it is to my crisp liking, I place it on the cutting board and cut into eight pieces. The Dude gets 3-4 at a time, and the others pieces go into the fridge for another day.
Notes:
This is also delicious with chicken, although The Dude won't eat it if I make it that way. You can use Marion's Amazing Salsa Verde Chicken, but make sure you have more salsa verde.
You don't have to use butter--it tastes fine and less rich without it.
I make mine a little differently, and The Dude likes them, so I figured I share...
Ingredients:
2 tortillas, corn or flour
Trader Joe's Shredded Cheese
Butter
Instructions:
Apply a thin, thin layer of butter to one side of tortilla #1, and warm it it in a skillet. Turn it over once it's a little crispy. Place it on a plate. Apply butter to tortilla #2, and after you turn it, add shredded cheese to the top. I drop it in a circular motion, so that it doesn't all clump up. Place tortilla #1 on top and add a sprinkling of cheese. When the cheese in the center is just a little melted, turn over and add a sprinkling of cheese to the top.
What this does is makes for a crispy cheese tortilla -taste on the outside while the melty-gooey cheese is on the inside.
When it is to my crisp liking, I place it on the cutting board and cut into eight pieces. The Dude gets 3-4 at a time, and the others pieces go into the fridge for another day.
Notes:
This is also delicious with chicken, although The Dude won't eat it if I make it that way. You can use Marion's Amazing Salsa Verde Chicken, but make sure you have more salsa verde.
You don't have to use butter--it tastes fine and less rich without it.
If you're making it without the butter, sprinkle a little water on the side of the tortilla you're about to put face down on the skillet. This helps the tortilla stay soft and pliable. Still delicious.
ReplyDeleteI never even thought of using butter. It sounds amazing!