Nothing stuffy about these.

27 May

What’s not to love about tortillas stuffed with cheese and then grilled until they are warm and slightly melty? I was overwhelmed trying to pick just one recipe from the dozens of great chili recipes in The All-American Chili Cookbook (1995) by Jenny Kellner and Richard Rosenblatt. So instead I picked the quesadillas! Vary type of cheese and even the tortillas you use for totally different taste sensations. I prepared them open-faced and closed – as detailed in the recipe itself. These make a quick, easy to fix appetizer or a kid-friendly lunch.


6 ounces Monterey Jack or American cheese with jalapenos, thinly sliced (I used a combo of shredded Monterey Jack and Cheddar)

4-8 flour tortillas – depending on size

Place about ¾ ounce cheese on ½ of each tortilla, folding the other half over to make a half-moon. Heat a nonstick skillet, and toast the quesadilla for about 15 seconds on each side, or until cheese just melts. Cut each half moon in 4 wedges and serve.

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