Cheese Quesadillas

Name: Cheese Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Tbsps butter; 4 10-inchs (10-inch) flour tortillas; 4 servings Guacamole, for garnish; 4 servings Salsa, for garnish; 237 milliliters grated cheese, sharp Cheddar or Mexican blend; 4 servings Sour cream, for garnish

Cheese Quesadillas might be just the Mexican recipe you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 464 calories, 13g of protein, and 29g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a hor d'oeuvre, and is done in approximately 20 minutes. This recipe from Foodnetwork requires butter, cream, guacamole, and salsa. If you like this recipe, take a look at these similar recipes: Cheese Quesadillas, Three Cheese Quesadillas, and Two-Cheese Quesadillas.

Instructions

Lay the tortillas flat on a cookie sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter.

Ingredients you will need

Tortilla

Butter

Cheese

Equipment you will use

Frying Pan

Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, salsa and guacamole.

Ingredients you will need

Sour Cream

Guacamole

Tortilla

Butter

Cheese

Salsa

Equipment you will use

Frying Pan

Spatula

Cook's Note: Ask your adult helper to help you to put the skillet on the cook top and turn the heat to medium.

Equipment you will use

Frying Pan

Equipment

Baking Sheet

Frying Pan

Spatula

Ingredients

Servings:

4Tbsps

butter 410-inchs

(10-inch) flour tortillas 4servings

Guacamole, for garnish 4servings

Salsa, for garnish 237milliliters

grated cheese, sharp Cheddar or Mexican blend 4servings

Sour cream, for garnish

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Quesadilla. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.