When you need to whip up a quick snack or light meal, this basic cheese quesadilla is one of the easiest things you can do, which looks good enough to serve up to guests as well! You can also spice it up by adding a number of extra ingredients to make this into a main meal.
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Basic Cheese Quesadilla
1/2 cup firmly packed shredded Colby cheese
1 tbsp red onion, very finely chopped (you can also use finely sliced spring onion)
cracked black pepper
coriander leaves, to serve
Heat a frypan to med-high heat and spray with olive oil. Place one tortilla into the pan and evenly spread cheese and onion over the tortilla. Grind some freshly cracked black pepper on top (as much as you desire). Once the cheese has has half melted, the tortilla should be ready to flip. If you lift up one side, you should be able to see if it’s browned. Make sure your pan isn’t on too high as it will burn the tortilla.
Put the second tortilla on top of the cheese and spray the top with a little more olive oil spray. Flip the quesadilla and press down on top to squish the two tortillas together. Cook the second side until lightly browned.
Slide out onto a wooden chopping board or plate to serve, cut into six pieces and garnish with coriander leaves. You can also add sour cream, tomato salsa and a squeeze of lime juice for some added punch! This is a classy enough dish to serve up to guests at the last minute.
This Basic Cheese Quesadilla goes perfectly with my Chicken Enchilada Soup.
Add grilled chicken, beef, grilled capsicum, tomato slices, extra coriander, beans, or corn to transform this cheese quesadilla into a meal in it’s own right!