You can add plenty of things to a quesadilla filling to liven it up, but make sure whatever you add is chopped very fine. The quesadilla itself should not become thick or lumpy, so that it cooks evenly and crisps nicely when slightly cooled.
Course: Lunch, Main Course
- 1 flour tortilla
- 2 T finely chopped onion
- 2 T finely chopped red bell pepper
- 2 t finely chopped jalepeno pepper
- About 1/2 c shredded cheese such as cheddar
- 1 t + 1 t butter
- 1 T sour cream
- 1 T salsa
- optional: 1 T fresh chopped cilantro
Heat 1 t butter in non-stick skillet over medium-high heat. Add onion and peppers and cook for 2 minutes until starting to brown. Remove onion and pepper mixture from skillet. Wipe skillet with paper towel.
Turn heat to medium and add again 1 t butter.
Lay the tortilla flat on the countertop. Spread cheese over half the tortilla, then distribute onion and peppers over top. Fold tortilla to form a half-circle. Gently add tortilla to melted butter in pan.
Fry about 4 minutes per side to a golden-brown color.
Serve topped with sour cream, salsa, and chopped cilantro.