Easy Cheese Quesadillas
These easy and quick quesadillas are the perfect accompaniment to my Non-Tortilla Soup! You can also serve them for dipping in guacamole or as an easy lunch with a said salad!
8 flour tortillas
4 cups sharp shredded cheddar cheese
About 1 tbls of Cumin
About 1 tbls of Black Pepper and salt
Fresh Chopped Cilantro to garnish
Heat a dry medium size skillet over medium-high heat for 2 minutes. Add 1 tortilla, wait 30 seconds, and flip. Add 1 cup of cheese, a pinch of cumin and a pinch of black pepper on top of the warmed tortilla leaving a ½ inch boarder around the edge. Place a second tortilla on top and allow the cheese to melt for another minute.
Using a spatula, flip the quesadilla over every 30 seconds until the cheese is completely melted through and the tortillas are toasted to your liking. We like ours a little extra crispy here at the Mitchell’s. Remove from the heat and allow to cool for one to two minutes before cutting. I’ve found that placing them on a paper towel or wooden board will prevent condensation from softening them. Repeat until you have four circular quesadillas.
Move to a cutting board and using a sharp knife or pizza cutter, cut each of your quesadillas into 4 equal wedges like a pie. Garnish with freshly chopped cilantro. Serve alongside Non-Tortilla soup for a fast dinner or with assorted salsas for a light appetizer.