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What do you not love about a perfectly crispy and cheese-filled quesadilla? The first time my sister Jenny made me a quesadilla, I sighed with the first bite and knew that my world of making quesadillas had changed. I owe him an eternity for teaching me how to make perfect quesadillas.
For so many years, I had been happily toasting my dry tortillas, allowing the cheese to form melted delicacies between the layers.
Don't get me wrong, the quesadillas are good that way, really good. However, an omelette rubbed with a little butter? It is a completely different ball game. The edges and exterior of the quesadilla are still crisp, and that touch of butter is perfect.
I am known for asking Jenny to make me a quesadilla for dinner more than a few times when I visit. Made simply with cheese or filled with all kinds of additional delights, this is my type of food.
I shared many of these tips for making quesadillas in my first cookbook, The Weeknight Dinner Cookbook. Quesadillas are everything I love at a last minute lunch or dinner. Heck, they make an amazing breakfast too – these Denver Omelette Breakfast Quesadillas sound fantastic.
There's something amazing about a meal that you can pair with just cheese, tortillas, and a handful of leftovers or other random ingredients from the fridge.
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I adore quesadillas for their ability to transform leftovers into something I crave. While my youngest son prefers his made simply with cheese, the rest of us choose our favorite fillings and fill them as we like.
Chop the small fillings and have fun with your favorite combinations. I have been known to keep leftover pork carnitas or the best taco meat in the back of the fridge, just to make a quesadilla for my lunch the next day.
HOW TO MAKE QUESADILLAS
Making quesadillas with a single folded tortilla is much easier than with two stacked tortillas. Put the buttered tortilla butter down in the pan, coat half of the tortilla with cheese and fold it over itself.
When it's time to turn it over, slide the spatula under the open side and flip the quesadilla over so the crease stays against the pan, preventing any food from spilling.
When making quesadillas for a crowd, I recommend using an electric iron. Set the griddle over medium-high heat and grease the griddle with 1 tablespoon of butter. Place 3-4 tortillas on the griddle (setting aside half of each tortilla).
Fill the side of the tortilla that is on the griddle, fold and follow the instructions above for cooking. You should be able to cook 3-4 quesadillas at once and it will simplify the process.
NATIONAL MONTH OF MILK
June is National Dairy Month, making it a great time to celebrate America's dairy farmers. Last year I was lucky enough to visit two dairy farms and meet the farmers.
Milk arrives from your Ohio and West Virginia dairy farms in your refrigerator in just 48 hours, making it a fresh source of high-quality protein. Visit Drink-Milk.com and follow the incredible journey of milk from the cow to your glass! A serving of milk, cheese, or yogurt provides 8 grams of high-quality protein and a powerful package of 9 essential nutrients. Most experts recommend 3 servings of dairy every day.
My children easily drink at least a gallon of milk every day. (There's nothing quite like the look I get when I pick up 4-6 gallons of milk at a time when I shop.) I am a little envious of my grandparents and the delivery of rural milk that was an option in his time. Even if the truth is told, it is unlikely that I will be willing to exchange my internet and my cell phone for this convenience of milk delivery.
Frank Burkett is a fifth generation dairy farmer on Canal Fulton, just an hour from Cleveland. She works alongside her three uncles and several cousins at Clardale Farms, which is named after her grandparents, Dale and Clara Rohr. Together, the family cares for 690 dairy cows and cultivates 900 acres of farmland.
Brothers Bill and Tom Indoe are dairy farmers in Medina County, Ohio. The brothers milk about 75 cows and have been farming for almost five generations. Enter the milking parlor with Bill Indoe to see how the cows are milked.
In Ohio and West Virginia, dairy farmer families raise more than 260,000 dairy cows on approximately 2,000 dairy farms. In an average year, dairy cows in Ohio and West Virginia produce approximately 5.5 billion pounds, or approximately 640 million gallons, of milk.
Milk travels from the farm to the grocery store in as little as 48 hours (sometimes it can be longer, but usually within two days), making it a fresh source of high-quality protein. Most Americans live about 100 miles from a dairy farm, and on average, milk travels less than 300 miles to get from the dairy farm to their local supermarket. So the milk really is very fresh and local.
- Preheat a large nonstick skillet over medium-high heat. Butter one side of an omelette with about ½ teaspoon of butter and place in the hot pan.
- Sprinkle 3 tablespoons of cheese, ¼ cup of your favorite filling, and an additional 2-3 tablespoons of cheese on just half of the open tortilla. Fold the tortilla over itself and let it cook for 2-3 minutes.
- When the cheese has started to melt and the bottom omelette is browning slightly, flip the folded quesadilla over to cook on the other side. Continue cooking until all the cheese is melted and the tortilla is crisp around the edges.
- Using a spatula, transfer the quesadilla back to a cutting board and cut into chunks while hot and serve warm. Repeat as desired.
Crispy, hot cheese-filled tortillas are an irresistible thing. When you fill them with meat or vegetables, they just get better.
Preparation time: 2 minutes.
Cook time: 5 minutes.
Total time: 7 minutes
- 8 flour tortillas
- 4 teaspoons of butter
- 3 cups of grated cheese: cheddar, monterey jack, pepper jack, fontina, swiss or mozzarella
- 1 1/2 – 2 cups optional filling, see below
Preheat a large nonstick skillet over medium-high heat. Butter one side of an omelette with about ½ teaspoon of butter and place in the hot pan. Sprinkle 3 tablespoons of cheese, ¼ cup of your favorite filling, and an additional 2-3 tablespoons of cheese on just half of the open tortilla. Fold the tortilla over itself and let it cook for 2-3 minutes.
When the cheese has started to melt and the bottom omelette is browning slightly, flip the folded quesadilla over to cook on the other side. Continue cooking until all the cheese is melted and the tortilla is crisp around the edges.
Using a spatula, transfer the quesadilla to a cutting board and cut into chunks while hot and serve warm. Repeat as desired. Enjoy!
Calories: 517kcal | Carbohydrates: 32 g | Protein: 25g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 1032mg | Potassium: 163mg | Fiber: 1g | Sugar: 4g | Vitamin A: 680 IU | Calcium: 617mg | Iron: 2.5mg
Are you lucky to have leftovers of cheese? Check out these cheese storage tips and find out how to keep it fresh for later use.
To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows, and follow the journey of milk from farm to refrigerator, visit Drink-Milk.com. You can also follow the American Dairy Association Mideast on Facebook, Twitter, Instagram, and Pinterest and follow the hashtags #undeniablydairy and #NationalDairyMonth for more dairy inspiration in your daily life.