Q= quesadilla

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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