I barely even consider this a recipe. It’s more of a method to use up leftovers or put something on the table quick! I’ve mentioned before that quesadillas are a favorite short cut supper for me and Matt and after I went and posted a fancy one – I figured I should post the traditional as well.
I think quesadillas are a common dinner, especially tex mex, which is what we prefer. What I think makes ours slightly unique is HOW I make them. We have many combinations we like: we’ve added leftover pulled barbequed pork, chipotle beans, and many other mix-ins to these, but the method is what’s important. It still gives a crispy tortilla without quite as much oil.
For 2 quesadillas
- 2 burrito sized flour tortillas
- a small amount vegetable oil, 3-4 tsp
- Appx 1/2 - 2/3 cup filling of your choice (meat, beans, veggies, salsa)
- Appx 1/2 cup shredded cheese
- Optional: Sour cream, salsa, shredded lettuce for serving
Heat a non-stick skillet or griddle. We have an electric table top non-stick griddle we use that I can make both quesadillas at the same time, but you could also do this on the stove.
Brush one side of the tortillas lightly with oil and place it oiled side down on the griddle. Brush the other side lightly with oil while that side toasts up. When it starts to lightly brown and bubble up, flip the tortilla and add fillings and cheese to 1 side of the tortilla and flip closed the quesadillas.
Cook on each side for 2-3 minutes until brown and crispy and the cheese has melted. Enjoy with sour cream, salsa, and shredded lettuce or any combination of toppings that you prefer.