Classic Mexican and Tex Mex cheese quesadilla! Toasted flour tortilla with melted cheese inside.

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INGREDIENTS

Large flour tortillas
Grated cheese - either mild or sharp cheddar ; or Monterey Jack
Olive oil or butter
Sliced mushrooms
Green onions
Black olives ; sliced
Fresh tomatoes ; diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt

INSTRUCTIONS

See original recipe: https://www.simplyrecipes.com...

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NOTES

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Quesadilla

Large flour tortillas 
  Grated cheese - either mild or sharp cheddar or Monterey Jack
  Olive oil or butter 
  Sliced mushrooms 
  Green onions 
  Black olives sliced
  Fresh tomatoes diced
  Chicken pieces 
  Avocado 
  Lettuce 
  Apple cider vinegar 
  Salt

[
  {
    "@type": "HowToStep",
    "position": 1,
    "text": "Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).\nTake one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla."
  },
  {
    "@type": "HowToStep",
    "position": 2,
    "text": "Add cheese and other ingredients: When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.\n \nAdd whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.\nTake care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche!"
  },
  {
    "@type": "HowToStep",
    "position": 3,
    "text": "Lower heat and cover pan: Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.\n\nAfter a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted."
  },
  {
    "@type": "HowToStep",
    "position": 4,
    "text": "Fold tortilla over: When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.\n\nThe tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned."
  },
  {
    "@type": "HowToStep",
    "position": 5,
    "text": "quesadilla from pan and cut into wedges.\nTo make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.\nServe with the lettuce, salsa, sour cream, and guacamole."
  }
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 recipe (2416g)
Recipe Makes: 1

Calories: 6080
Calories from Fat: 2345 (39%)

Amt Per Serving		% DV

	Total Fat 260.6g	347 %
	Saturated Fat 67.7g	338 %
	Monounsaturated Fat 122.2g
	Polyunsanturated Fat 52.6g
Cholesterol 739.2mg		227 %
Sodium 9774.2mg		337 %
Potassium 3879.4mg		102 %
Total Carbohydrate 628.8g		185 %
	Dietary Fiber 43.6g	174 %
	Sugars, other 585.2g
Protein 285.1g		407 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6080

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