Try one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken. You will need slightly more oil if you are using corn tortillas, as they absorb a bit more than the flour variety.
Martha Stewart Living, May 2000
- 4 teaspoons canola oil
- 8 corn or flour tortillas
- 2 cups grated cheese, like queso blanco or Monterey Jack
- 1 cup filling, room temperature (optional)
- Sour cream, for serving (optional)
- Tomato Salsa Tomato Salsa (http://www.marthastewart.com/285056/tomato-salsa), for serving (optional)
- Guacamole Guacamole (http://www.marthastewart.com/255281/guacamole), for serving (optional)
- Heat a skillet over medium heat, and add 1/2 teaspoon oil. When oil is hot, place 1 tortilla in pan; sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if using, and another 1/4 cup grated cheese. Top with second tortilla, and cook until cheese is melting and the bottom of tortilla is golden brown. Flip, and cook until golden on both sides, the cheese is melted, and the filling hot.
- To serve, cut quesadillas into wedges, and serve with sour cream, salsa, and guacamole on the side, if desired. Repeat with the remaining ingredients, serving each quesadilla hot from the pan. (If you are feeding a large group, keep the quesadillas warm in a 300 degrees.oven on a baking sheet until ready to serve.)
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