3 minPrep Time
7 minCook Time
10 minTotal Time
- 2 to 3 cups filling: leftover cooked vegetables, cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
- 2 teaspoons butter or vegetable oil, divided
- 4 large flour tortillas (9-inch to 10-inch)
- 2 cups shredded cheese, such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese
- Prepare the filling. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.
- Melt 1/2 teaspoon butter or oil in the skillet. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.
- Add the tortilla and top with cheese. Place 1 tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
- Add the filling. Spread about 1/2 cup of filling in a single layer over just half the tortilla.
- Watch for the cheese to melt. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
- Fold the quesadilla in half. Use the spatula to fold the quesadilla in half, sandwiching the filling.
- Transfer to a cutting board and cut into wedges.
- Wipe the pan clean and repeat. Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.