I used to make these for L. all the time when he was small so they have the nostalgia factor in our house. And they taste good. The tortilla is nice and crispy, the cheese is gooey and melted - perfect for weekend quick lunch, snack or as a side for soup. And 5 minutes from start to table isn't anything to sniff at either.
This works best in a non-stick or cast iron pan. If you own neither, the get a skillet very hot and quickly rib the bottom with a paper towel quickly soaked in some olive oil.
This is a recipe for one quesadilla - multiply as needed
2 tortilla, your favorite brand )I use a corn and whole wheat version)
1/2 cup grated Cheddar, or your favorite meltable cheese
Heat your pan over medium heat until a drop of water evaporates upon contact.
Place one tortilla in the pan and immediately lower the heat as low as you can go.
Add the cheese, making sure the tortilla is evenly covered, and top with the second tortilla.
Let cook for a couple of minutes, until the cheese that you can see on the edges is nearly completely melted.
As soon as that happens, flip the quesadilla, turn the heat back up to medium and allow to cook for 30 second to a minute more. You can check if it is done by lifting an edge up with a spatula. If it is speckled and golden brown in places it is yours to eat.