You'll need:
- 6 flour tortillas (2 per quesadilla)
- 1 c filling of your choice (I used al pastor)
- 1 c shredded cheese
Heat up the leftover meat you're using and mix it with the shredded cheese until totally mixed in. (Or - use cheese for the filling! Or a can of refried beans!) I tossed in some cilantro for flavor.
Take a small skillet and put it on the stove over medium-high heat. Spray it with cooking spray - this will make this recipe sooo easy if you use cooking spray. I use canola oil.
Add a tortilla and using tongs or your hands, put an even layer of the cheese mixture on the tortilla. You want it to reach almost all the way to the edges.
Then put another tortilla on top of it and spray the top of that tortilla with cooking spray. This way, when you flip it, it won't stick.
I usually cook the first side about 3 minutes. Then, use a spatula on the bottom and your hand on top to keep the quesadilla from coming apart - and flip it over.
Once I flip it, the cheese is mostly already melted and you're just wanting to brown the bottom and finish the melting. So do about 2 more minutes and then check the bottom to see if it's crusty.
Remove from the pan and cut into 4 wedges with a pizza cutter.
Mix it up:
- Mixing it up is the whole point of this recipe. Here are some combos I've tried:
- Mozarella with tandoori chicken
- Swiss with mojo pork
- Taco beef with nacho cheese blend
