6 10 inch Flour tortillas
Shredded Crowley cheese (2 1/2 – 3 cups)
A little olive oil
The rest of the ingredients (the “filling”) are up to you: sauteed red pepper, onion and jalapeno with chopped cilantro, roasted red pepper with pre-cooked broccoli, etc.
Spray a large pan with oil and heat at medium-high. In the meantime, scatter some 1/2 cup of cheese over 1 tortilla, then spread some “filling” over the cheese. Top the filling with another 1/2 cup of cheese and top with a second tortilla. Do this with the remaining tortillas, cheese and filling.
When the pan is heated, add one quesadilla and cook until the cheese melts and the bottom tortilla is a little golden-brown – maybe 3-4 minutes. Flip and cook for 2-3 minutes more. Repeat with remaining quesadillas. Let the quesadillas rest for a few minutes and then cut them into 8 pieces each and serve.
Submitted by Amy T. One of Amy’s favorite “filling” combinations is is roasted red pepper and garlic spinach: Cook a box of frozen chopped spinach according to package instructions, drain thoroughly (squeeze out extra moisture in a strainer), saute some garlic in olive oil in the same pan and add spinach back in, turn off heat. Add one or two roasted red peppers (you can buy them in a jar if you don’t want to roast them yourself).