Cheese Quesadilla
This recipe for a crispy and cheesy quesadilla is a delightful treat that can be enjoyed as a snack or light meal. With layers of gooey Monterey jack cheese and zesty salsa sandwiched between two golden tortillas, each bite offers a burst of savory flavors. Sprinkled with fresh herbs and served with creamy guacamole on the side, this quesadilla is a simple yet satisfying dish that is perfect for sharing with friends and family.
— Constant Cookbook
Ingredients
- 2 flour tortillas, each 8 inches
- 1 teaspoon olive oil or vegetable oil
- 1/2 cup shredded Monterey jack cheese
- 2 tablespoons prepared salsa
- 1 to 2 tablespoons fresh flat-leaf parsley or
- cilantro leaves
- Guacamole for serving (see related recipe at
- right) (optional)
Instructions
- <b>Before you start</b>
- Be sure an adult is nearby to help.
- Position an oven rack in the middle of an oven and preheat the oven to 450&#186;F.
- <b>Build the quesadilla</b>
- Using a pastry brush, lightly brush one side of each tortilla with the olive oil. Place 1 tortilla, oiled side down, on a cookie sheet.
- Evenly sprinkle the jack cheese over the tortilla. Dollop small amounts of the salsa over the cheese. Top with the herb leaves. Place the second tortilla, oiled side up, on top of the filling.
- <b>Cook the quesadilla</b>
- Put the cookie sheet in the oven and bake until the top tortilla is lightly browned and crisp looking, 8 to 10 minutes.
- <b>Cut the quesadilla</b>
- Ask an adult to help you remove the cookie sheet from the oven and place it on a wire cooling rack. Let the quesadilla cool for a couple of minutes.
- Next, carefully slide the quesadilla onto a cutting board. Using a pizza cutter or sharp knife, cut the quesadilla into 6 or 8 wedges. Serve immediately, with a small bowl of guacamole for dipping, if you like. Makes 1 quesadilla.
- Adapted from Williams-Sonoma <I>Fun Food,</I> by Stephanie Rosenbaum (Simon & Schuster, 2006).
Comments
No comments found.