I love quesidillas. Breakfast quesadillas with eggs & bacon, quesidillas with shrimp, quesidillas with chicken, quesidillas with no meat at all. They’re all good. And quick! A crowd pleaser. What’t not to love?
I know they seem simple to make but I still wanted to share how I make them!
Shreded cheese (whatever is your favorite) onions, red bell pepper, butter, tortillas, and an avacado.
In a nice big pan melt some butter and put in the sliced bell pepper and onion.
Let the peppers get soft and the onions carmelize. Then set aside.
Melt more butter. Then put in a tortilla, add shreded cheese, your fixins and then top with more cheese. I like to layer the cheese to make a melty pocket to hold the other toppings.
When the first side is golden brown carefully the quesidilla but add a little more butter before laying it down. Yes, more butter.
Once everything is golden brown and ooey gooey take out of the pan and slice with a pizza cutter. And serve.
Quick & Easy Quesadillas
1 large onion, cut in half and then into slices
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
4 tablespoons butter, for frying
6 large flour tortillas
2 1/2 cups grated cheese
Add 1 tablespoon butter to the skillet over medium heat. Throw in the onions and peppers and cook until the peppers are soft and the onions are carmelized. Set aside in bowl.
Sizzle 1/2 tablespoon of the butter in a large skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Serve with salsa, quac or sour cream.