Quesadillas are grilled flatbread sandwiches made with flour tortillas. They can be filled with just about anything, including succulent leftover steak. This south of the border favorite is versatile, easy to make and kid friendly. Quesadillas are a convenient addition to an appetizer tray or quick lunch menu. They work well with salad, soup or chili. Tortillas last quite a while in the fridge and often come in resealable bags too, so you can keep them on hand as a fall back option for those days when you want to put a meal together fast.
The most common ingredients in quesadillas are cheese, green onion, tomato and cilantro, but there are hundreds of variations. Quesadillas don't have to be served with meat, but when they are, beef, chicken, pork and fish all work great and can transform an appetizer quesadilla into a lunch and even a dinner worthy dish.
The idea is to place a thin layer of ingredients on a flour tortilla and cover them with a second tortilla -- like a big, round sandwich. The sandwich is then grilled until the tortillas firm up and the filling is heated through. For the best results, slice steak and other meats thinly, or cube them. That way they will heat up quickly. Quesadillas are typically flipped once or twice during cooking. Melted cheese helps to keep all the ingredients in place, so use plenty. Once you get the hang of flipping quesadillas, the process is fun. We have a basic quesadilla recipe to share along with a couple of dressed up versions that will give you a few ideas of your own.