Quesadillas can be assembled up to an hour ahead of time. They are only a hot pan and a couple of minutes away from becoming a quick appetizer. If you decide to use corn tortillas in place of flour tortillas, you’ll need to increase the amount of cooking oil. Corn tortillas have a tendency to absorb more oil than flour tortillas.
- 2 teaspoons canola oil, or more as needed
- 8 six-to-eight-inch corn or flour tortillas
- 2 cups grated cheese, such as cheddar, Monterey Jack, or mozzarella
- 1 cup Corn-and-Avocado Filling (recipe follows), or other desired filling ingredients
- Sour cream, for garnish
- Heat a large, heavy skillet over medium heat. Add 1/2 teaspoon oil and spread the oil around the bottom of the skillet. When the pan is heated, place one tortilla in the pan. Sprinkle with about 1/4 cup grated cheese, and about 1/4 of the filling. Top with another 1/4 cup grated cheese.
- Place a second tortilla on top of the filling. Cook until the cheese is melted and the bottom tortilla begins to develops a light golden brown color. Using a spatula, flip the quesadilla. Cook until the bottom tortilla develop a light golden brown color, the cheese is melted and the filling is hot. Remove from skillet and transfer to a cutting board. Cut into wedges. Repeat with remaining ingredients; serve hot, garnished with sour cream.
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