Cheese Quesadillas

A warm, versatile meal perfect for quick lunches or easy weeknight dinners. This recipe is easy to customize using different cheeses, vegetables, and proteins for a fast and satisfying dish.

Main Ingredients:

2 medium flour or whole wheat tortillas
½ cup shredded cheese (Cheddar, Monterey Jack, or Pepper Jack)
(Optional) 1 handful of fresh spinach or arugula
(Optional) ¼ cup black beans, rinsed and drained
(Optional) Sliced pickled jalapeños

Meal Type:

Lunch
Dinner
Snacks
Appetizers

Cooking Method:

Stovetop

Instructions:

Heat the Pan:
- Place a large skillet over medium heat.
Assemble:
- Lay one tortilla in the dry skillet. Evenly spread the shredded cheese over the entire surface. If using optional greens, beans, or jalapeños, distribute them over half of the tortilla.
Fold:
- Once the cheese begins to melt, use a spatula to fold the tortilla in half, creating a semi-circle.
Crisp:
- Press down gently with the spatula. Cook for 1 to 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Serve:
- Remove from the pan and let sit for one minute before slicing into wedges.

Camp Cooking:

To prepare this meal at a campsite, use a cast iron skillet over a campfire grate or a portable propane stove. Ensure the heat is medium-low to prevent the tortilla from burning before the cheese melts. Alternatively, wrap the assembled and folded quesadilla in heavy-duty aluminum foil and place it on the edge of the fire or on hot coals for 3 to 5 minutes, turning once.