Gather together:
Flour Tortillas
Shredded cheese (cheddar, Monterey jack, Colby – if you can’t find any of these, you can use mozzarella.)
Prepare your choice of any or all:
Refried beans
Thickly sliced onions
Bell pepper
Sautéed chicken
Sour cream
Taco sauce
Pico de gallo
Guacamole
Green onions
Fresh tomatoes
Avocados
Salsa
Cumin
The only thing necessary to define a quesadilla is a flour tortilla and cheese sautéed on a pan over medium-high heat. All the rest of the ingredients are optional and should be added and subtracted as you have them in your kitchen – and or have the time to make them.
If you have avocados, but not enough to make guacamole, or don’t have time, simply put fresh avocado in your quesadilla. Personally, I prefer to put fresh vegetables in after it is done cooking, but you can do it as you choose.
Heat a cast iron skillet on medium high heat, with a splash of vegetable oil. Some oil is necessary to help crisp the tortilla and give it a little extra flavor, but not too much, as this is not a fried dish.
I typically assemble a quesadilla by putting refried beans on one half of a tortilla, and then I sprinkle on cheese, and bits of chicken. Then I’ll sprinkle on a bit of cumin – perhaps add some sautéed onion slices and bits of sautéed bell pepper.
Set the half of the tortilla that has the ingredients on it, into the pan… hold up the other half, but drape the middle of the tortilla, where the fold will be, onto the hot pan and into a little of the oil. This will make the tortilla supple on the fold, so that it will bend instead of breaking. After about 30 seconds, drop the top over the bottom and cover the ingredients.
Cook the quesadilla until it is brown and golden on one side – and then flip it over and do the same for the second. After it is done cooking – I add sauces and fresh toppings. Cut into thirds – a pizza cutter is brilliant at this.