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.
(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.)
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:
- 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.
- Place one tortilla on a clean surface, sprinkle desired fillings all over it, but don't put too thick, or it will fall apart.
- 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.
- 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.
- 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.
- Serve with sour cream, salsa, or guacamole, etc. on the side.