Here's a simple dinner you can make any time. My family loves it when I fix quesadillas and I love it because they're so easy I can fix them when I don't have a lot of time.
These quesadillas are similar to what you might order in a restaurant but they're not as greasy as I often get when I order them.
I cook with butter because it's actually the healthiest thing for you. Heating oil can cause it to become acidic. Butter may be considered a no-no in some circles, but used in moderation it's still the best option for cooking in my opinion.
I've tried the "heart healthy" and "low-carb" tortillas and, personally, I haven't found any I like. I like real food. If you're worried about carbs and the health of your heart, move more. I use the medium tortillas because the big ones are too hard to flip and the small ones just aren't enough if your quesadillas are the star of the dinner. As a side dish, the small tortillas would work great. Come to think of it, if you like the big tortillas, you could just use one and fold it in half instead of using two.
When I make quesadillas, I serve one person at a time as they're ready. They're fast so we eat together for the most part.
For each quesadilla you will need:
2 medium tortillas (or variations as discussed above)
1 teaspoon melted butter
enough sliced mozzarella cheese to cover both tortillas with one layer each
slices of tomato enough to cover one tortilla
fajita seasoning to sprinkle on the tomatoes (optional)
To set up: get out a large nonstick skillet and put it on the stove. Get out a good size cutting board and your favorite big knife for cutting the quesadillas when they're ready. Set out the tortillas, plates, a small basting brush and melt a little butter in a small bowl (about 1 teaspoon for each quesadilla). Slice the tomatoes.
Now you're ready to start quesadilla production.
Prepare tortillas: very lightly paint tortillas with melted butter using a basting brush and stack buttered sides together.
To cook: heat skillet to medium high. Place a tortilla butter-side down in the pan. Layer with thin slices of cheese, sliced tomatoes (add fajita seasoning), more cheese and top with another tortilla butter side up. By the time you get everything on it, it is time to carefully turn it over with a large spatula (get a good hold then a quick flip). Heat just long enough to brown both sides and melt the cheese. The cheese acts as glue and is a critical ingredient.
Lift quesadilla onto cutting board. Allow to cool slightly then cut into wedges like a pizza with a large butcher knife. Serve warm with guacamole, sour cream and salsa.
These are very popular, so be sure to make plenty.
If you want to add more ingredients, just prepare them ahead of time and add in a small amount after the first layer of cheese. For example, I like to saute some onions, bell peppers, mushrooms, spinach, and even leftover chicken sometimes, and add it to mine and my husband's quesadillas and just fix the tomato and cheese for our kids. Experiment and find your favorite combinations.
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