Quesadillas, the Mexican version of the grilled cheese sandwich. They can be filled with almost anything and it’s a quick, filling meal. Sincronizadas means to be synchronized or in this case stacked. The quesadillas I grew up enjoying were strictly prepared with corn tortillas and simply filled with cheese. It was not until we moved to Texas in the early 80’s that I discovered quesadillas, the Tex Mex version.
Yields 4 Servings
1 cup mashed pinto beans , black beans or refried beans
1 cup sauteed peppers, lightly seasoned, of your choice ( I combined poblanos, anaheims, jalapeños, green bell, red bell, and pickled cherry peppers)
1 1/2 cups of a good melting cheese, such as monterey jack, Oaxaca or queso quesadilla, shredded
Olive oil for brushing the tortillas
12 flour tortillas, no bigger than 6 inches
1. Preheat a large griddle pan to medium heat for 5 minutes.
2. Lay out 4 tortillas, add enough beans to cover the surface of each tortilla. Add some cheese, another tortilla, a layer of peppers, more cheese and finally the last tortilla.
3. Add a little olive oil to the griddle pan and add the quesadillas. Brush the tops with more olive oil and cover them lightly with foil paper. This will create a little steam and help melt the cheese. Flip over when nicely browned and cook for another few minutes.
4. Remove from griddle and let stand for 5 minutes before serving. Cut into quarters and serve with your favorite salsa.
Notes: The great thing about quesadillas, is that you really could fill them with almost anything! Try adding some roasted chicken, shredded beef or spicy shrimp. A great quick meal!
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