Quesadillas
You can make one, you can make two, or you can make a bunch.  I always make a bunch, so we'll have leftovers for the next morning!  I've categorized these as an appetizer, but at our house they're an entire meal.  Pair with salad or soup and you're all set.
Quesadillas didn't come to my attention until the year 2000.  Where was I all that time?  I've loved Mexican food since I moved to Texas in 1979, so why didn't I know about quesadillas?
My world was rocked when I ate my first quesadilla.  I immediately began visiting different Mexican restaurants for "research" into the best quesadillas.  Did you know there are even bacon and egg breakfast ones?
Friday nights became "Quesadilla Fridays" at our house in Texas.  Our favorite combo was shrimp, spinach, and Monterey Jack cheese with a side of hot salsa.
Try your own - be adventurous and come up with different ideas.  
Tips:  
  • Use a cast iron skillet or griddle if you have one.
  • Put a smaller skillet or pot on top and press down (not too hard) while cooking.  This "smushes" them and guarantees that the fillings mesh together.
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​Basic Ingredients:
flour tortillas
(You can use any size, but smaller ones are easier to handle.  Make sure whatever size you use, it will fit in your skillet or grill.)
olive oil
shredded cheese
sour cream, salsa, guacamole, or queso for dipping on the side
Note: ( I use two cast iron skillets, one a bit smaller than the other - You can also use one skillet and a saucepan that will fit inside it.  The second pan is for pressing down the tortillas!)
1 or 2 cookie or baking sheets for keeping warm in the oven
Suggested Filling Ideas:
  • shrimp, boiled and chopped
  • sautéed spinach, well drained and liquid squeezed out
  • onions and red bell peppers, chopped and sautéed 
  • sautéed mushrooms (well-drained)
  • any kind of hot or mild pepper, chopped and sautéed
  • black olives, pitted and chopped
  • bacon, cooked and crumbled
  • shredded chicken
  • ham, diced
  • You get the idea!  The sky's the limit!
  1. Heat a bit (not too much) olive oil in a cast iron or heavy bottom skillet over medium heat.  Make sure your tortillas will fit in the pan.
  2. Place one tortilla on a clean surface, sprinkle desired fillings all over it, but don't put too thick, or it will fall apart.
  3. Put another tortilla on top.   Carefully transfer the tortilla to the heated skillet.  Put a smaller skillet or pot on top and press down (not too hard)!  Take a peek.   When the tortilla bottom is lightly browned, carefully flip it over and cook the other side the same way.
  4. If you are cooking more than a couple, transfer the finished quesadilla to a cookie sheet and put inside a preheated 200 degree oven to stay warm while you cook more.
  5. Repeat process, until all are cooked.  Slice them in halves or quarters, depending on the size of the tortilla.  I use a pizza wheel cutter to easily cut them.
  6. Serve with sour cream, salsa, or guacamole, etc. on the side.