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Basic Cheese Quesadilla
Wish your nachos were portable? This recipe is for a basic and delicious Cheese Quesadilla, and is a delicious Mexican, albeit Americanized, fast and easy to make meal!
2 Flour Tortillas (any diameter, as long as they lay flat in your frying pan)
4 oz. Shredded Cheese (Mexican, Mozzarella, Cheddar, Colby Jack, etc.)
2 tbsp. Cooking Oil
First, pour one-two tablespoons of cooking oil into a frying pan, and begin heating on medium-low heat.
Next, lay one tortilla down in the frying pan. While conducting steps 3-5, occasionally check to see how the tortilla is frying, and turn down your heat in order to avoid burning if necessary.
Now, sprinkle the shredded cheese on top of the tortilla you have placed in the pan.
Close the quesadilla by placing the top tortilla onto the initial tortilla and cheese.
Using a spatula or the edge of a spoon or fork, gently press down on the sides of the quesdilla to help seal the edges, and prevent cheese from oozing out. Also, this will help in the next step.
Before flipping it, quickly test the quesadilla's structural stability by pulling on the top tortilla. Make sure the cheese has at least somewhat sealed the two tortillas together. Once the initial tortilla has sufficiently browned and the cheese has began to melt, use a spatula to carefully flip the entire quesadilla to allow for the other side to cook.
Cook for 2-3 more minutes until the second tortilla has also browned and become adequately crisp.
Turn off burner heat, and slide quesadilla from pan to plate. Allow to cool for 3-5 minutes, cut into 4-6 triangles, plate and enjoy!