My favorite tortillas for this are still Don Pancho® wholewheat tortillas. They are the perfect size and have great flexibility when they’re at room temperature. I use one tortilla, place all the ingredients on half of it. Once I place it in the pan, I fold it in half when it starts to cook. (Brookshire Brothers grocery has started carrying Don Pancho tortillas again.) If I have enough ingredients, I might make several quesadillas, and freeze some, after they’re cooked.
Quesadillas (Cooking for One)
Ingredients
- 1 wholewheat tortilla
- 1-2 TBSP cream cheese, softened
- 1-2 TBSP chopped onion
- Cilantro, chopped
- Monterey jack, cheddar, pepper jack, or Mexican blend cheese, shredded
- 1 TBSP butter
- Shrimp and spinach
- Sauteed mushroom and bacon
- Refried beans and chopped green chiles
- Chicken, beef, and / or pork*
- Cooked smoked sausage and black bean
Regulars (for most all quesadillas)
Additions
Instructions
- Spread a thin layer of cream cheese on 1/2 of the tortilla.
- Place whatever additions you're using on top of the cream cheese
- Sprinkle on cilantro and onion.
- Sprinkle cheese on top.
- Heat medium skillet with 1 TBSP butter.
- Place the half of the tortilla with the ingredients on the surface of the pan, leaving the other half sticking up (the side of the pan). As soon as the tortilla starts to heat, fold the other half of the tortilla over the ingredients.
- Cook over medium until browned, flip and brown the other side.
- Serve with a salad and picante.
- Note * When I use chicken, beef, or pork, I saute them with Mexican spices (cumin, garlic, onion, chile powder, and maybe coriander). For a little more flavor, use smoked paprika.