"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Quesadilla Recipe

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This recipe for Quesadilla, by , is from Jackson House Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Marisol Sanches
Category:
Category:
Ingredients:  
Ingredients:  
8 corn tortillas

4 cups of Monterey shredded cheese

Olive oil or butter
Directions:
Directions:
Heat a large skillet on medium heat, add a small amount of oil (about ½ teaspoon) and spread it around the bottom of the pan with a spatula

Take one of the tortillas and place it in the pan, flip the tortilla over a few times, 15 seconds between flips

Add the cheese: take a handful of shredded cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself

Lower the heat and cover pan, reduce the heat to low and cover pan

After a minute, check to see if the cheese is melted

Fold tortilla over, when cheese is sufficiently melted, use a spatula to flip up one side of the quesadilla and flip over the side.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5

 

 

 

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