Ingredients:

  • 2 (8-inch) flour tortillas
  • 1/2 cup shredded cheddar cheese
  • Optional: 1 tablespoon unsalted butter, softened or cooking spray
  • Optional: Cooked chicken, shredded
  • Optional: Black beans, rinsed and drained
  • Optional: Corn (fresh, frozen, or canned)
  • Optional: Salsa
  • Optional: Diced tomatoes
  • Optional: Sliced onions
  • Optional: Cooked peppers

Instructions:

  1. Lay one tortilla on a clean surface.
  2. Sprinkle the cheese evenly over one half of the tortilla, leaving a 1/2 inch border.
  3. If desired, add any additional fillings on top of the cheese, being mindful not to overfill.
  4. Carefully fold the other half of the tortilla over the cheese and fillings, creating a half-moon shape.
  5. Heat a large non-stick skillet or griddle over medium heat. If using butter, spread a thin layer on one side of the tortilla before placing it in the pan or spray pan with cooking spray.
  6. Place the quesadilla in the hot skillet. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Use a spatula to gently press down on the quesadilla while cooking to help the cheese melt.
  7. Remove the quesadilla from the skillet and place it on a cutting board. Let it cool slightly before slicing into wedges. Serve immediately with your favorite toppings.