I love it when a recipe takes just minutes to cook on the stove top—makes it easier to quiet my inner lazy cook and forgo the microwave. This kid-friendly cheese quesadilla is one of those recipes. I’ve been learning a bunch of Latin cooking techniques from our amazing babysitter/adopted “abuela” Rafaela, who is Dominican. When I spotted her toasting the flour tortilla in a bit of vegetable oil, I knew I could never go back to a soggy quesadilla land again. I like to do a blend of cheeses: queso for its mild flavor and melty goodness, and a sharp cheddar for some kick. Plus, you can sneak in some veggies for the kids if you chop them up really small, like we did in this pasta salad recipe. You can also add shredded chicken to this for extra protein, like my Jamaican Jerk style shown here.
- 1 cup Queso style and/or sharp cheddar cheese, grated
- 1/2 cup frozen broccoli, cooked & finely chopped
- Large flour tortilla
- Vegetable oil
Heat a teaspoon of oil over medium heat in a large skillet. Place tortilla in pan and heat, turning every 10 seconds or so until bubbles form and tortilla begins to lightly brown. Add cheese and broccoli; cover pan with lid until cheese is melted (about 30 seconds). Fold tortilla in half and cut into wedges. Serve with salsa and sour cream.