Ingredients
- 4 (10-inch) flour tortillas
- 1 cup grated cheese, sharp Cheddar or Mexican blend
- 4 tablespoons butter
- Sour cream, for garnish
- Salsa, for garnish
- Guacamole, for garnish
Directions
Lay the
tortillas flat on a cookie sheet. Like the cookies
made on Christmas. The cookie cutters in different shapes and the pastel
colored icing for a touch of sweetness. Putting on upbeat Christmas songs, on
maximum volume and the whole house full of the sweet scent.
Sprinkle
some of the cheese on 1 half of each tortilla. Try not to get it too
close to the edge. Fold the tortillas in half over the cheese to make a
half-moon. Looking up at the shining moon, coming into the house well
past midnight; stomach growling with six boxes of Mexican leftovers in my
hands. Opening each box when coming into the house and preparing myself a
chicken quesadilla. The house smelling of melting cheese and chicken attaches
the "midnight snackers." perfect ending to a perfect party.
Warm a
skillet over low heat and add 1 tablespoon of the butter. Butter always makes everything better! Creamier, richer and
melts into a creamy yellow color. Reminding me of cracking open lobster shells
to search for their sweet meat by the Cape Cod Bay. Our skin the same color as
the shells but still have the biggest smile across our face and little bibs
wrapped around our neck. Spending the summer by the beach with a bunch of
friends is how I want to spend my time.
Add
the tortilla to the skillet and cook until it is lightly brown, about 2
minutes. Using a spatula, gently lift the edge so you can check. When 1
side is brown, turn the tortilla over and cook the other side until brown and
the cheese is all gooey. Like flipping a pancake, praying it
wont fall apart or fold into a doughy mess. Or waking up to the sweet scent of
maple syrup on hot pancakes Sunday mornings. Sometimes even waking up early to
help dad out with the pancakes or dropping blueberries into the batter. Whipping
up a quick batch when babysitting and helping their little hands grasp the
handle of the spatula.
Use
a spatula to transfer to individual plates or a large platter. Repeat with
remaining butter and tortillas. Top them with the sour cream, salsa and
guacamole. After a long drive to a hotel
for a tournament the next day we pull into Chili’s for a quick bite to eat. I
turn to the quesadillas immediately; feeling as if this is a home cooked meal. When
the plate comes out bubbling and steaming, I push all the sour cream, salsa and
guacamole away and munch on the little cut triangles; smiling with every
bite.
http://www.foodnetwork.com/recipes/paula-deen/cheese-quesadillas-recipe/index.html