Here’s a simple cast iron quesadillas recipe that comes in really handy when you need something fast and can’t stomach the thought of another grilled cheese sandwich. I tend to make really good food accidentally and then forget how I did it. The first time I made these Brian told me to write it down so I wouldn’t forget what I did. That was a big compliment coming from him! Lucky for both of us they’re pretty easy…
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Ingredients:
- Tortilla shells (store bought or homemade)
- Shredded cheese
- Taco Seasoning
- Meat of choice: Leftover chicken, turkey, or browned ground beef or lamb (optional)
I use a cast iron skillet for this cast iron quesadillas recipe, thus the name, but any large frying pan will work. Heat a little oil, butter, or leftover bacon grease in the skillet on medium heat. Lay your tortilla in the pan. Sprinkle with cheese. Top with shredded or crumbled meat. The meat should be precooked, not raw! See how I prep browned ground beef ahead of time here. Sprinkle generously with taco seasoning.
If you’d like, smear some sour cream on top with the back of a spoon. This makes the filling nice and creamy, adds flavor, and saves the mess of adding sour cream on top later.
Lay a second tortilla on top and press it down firmly with a spatula. As soon as the cheese melts enough to hold it together flip the whole thing. Let it brown slightly on the bottom. If you’re just making one a pizza cutter works well for cutting.
TIP: If you’re making these for a large crowd stack the finished quesadillas on a flat plate or cutting board. Use a large knife to cut down through the whole pile, creating triangles. Stack on a platter for serving.
You could make a healthier version of these with veggies. I was thinking mozzarella cheese and broccoli would be nice.
I just discovered my fave way to make quesadillas. I heat a frying pan, DON’T GREASE IT, put one corn tortilla on. After it starts to bubble slightly around the edge, flip it (it should be lightly golden with darker spots). Add a slice of sharp cheddar cheese along half of it, a few leaves of spinach and fold in half. Toast both sides that are now exposed and serve with sour cream and salsa for dipping.
What’s fun about this method (which I learned from a Mexican-American roommate) is that if you cook the tortilla JUUUUUUST right, it’ll puff up and look like Indian Chapati’s or something while you’re trying to fold it in half. It makes me laugh every single time! :-p
Oh, and because corn tortillas cost like $1.50 for a zillion at my grocery store, and last forever, this has been my lunch for about a month. I can never have too much cheese!
Wow, those look super yummy. I will certainly have to try this recipe. Thank you for sharing. Come and link up your recipe for Tasty Tuesday!