The cheese quesadilla: a certified classic. What could be better than a warm tortilla filled with gooey, melted cheese? I know Tommy can’t get enough of them, and I’ve actually got Kendal trying hers with peppers, tomatoes and onion (sometimes). There are countless combinations of cheeses you can use to recreate this dish (feel free to refer back to my cheese guide for ideas), but here’s a tried-and-true combo that my kids are quite fond of: What you’ll need:
4 10” Burrito-size White Flour Tortillas
1/2 Cup Muenster cheese, shredded (do it yourself, please!)
1 Cup Colby cheese, shredded
1 Cup Quesadilla cheese, shredded
What you do:
With your pan set to low, lay your tortilla on an ungreased skillet. Without getting too close to the sides, distribute your cheeses evenly throughout. Let the open-faced quesadilla lay flat on the pan until the cheese at the edges just begins to melt, right before the tortilla starts to get crisp. Then, using a spatula, fold one half of the tortilla on top of itself. Flip regularly until the quesadilla is golden brown and the cheese is melted. Cut into fourths, and serve alone or with salsa (my kids hate sour cream, and start making vomiting noises at the sight of guacamole).
Bonus: Add some pieces of (cooked) chicken on top of the cheese to take this kid-friendly dish from snack to meal!