Quick Quesadilla

It’s very hot.  And we’re moving so very soon.  The last thing we want to do is cook up elaborate suppers for ourselves.  But the blog must go on, right?  So congratulations, today you’re getting a quesadilla.

I didn’t eat my first quesadilla until I was in my mid-twenties, but I understand that they’re staple fare for the teenaged set.  Or at least, that was pretty much all Mags could cook for herself when I met her at fourteen.  In any case, if you’ve got the munchies, this one is for you.  It makes two hot and crispy quesadillas.

First, we sautéed a handful of mushrooms, about a dozen.

Then thinly sliced up half a white onion.

Then sautéed those up as well.

I was going for caramelized onions, but then I forgot about them and so they were slightly charred instead.  Oh well.

I also whipped up some guacamole with avocadoes, lime juice, salt, pepper, and some tomatoes.  Grate about 1 cup cheddar cheese while you’re at it.

When you’re ready to cook, plop a dollop of olive oil or butter into a pan on medium high heat.

Lay on top of that one large tortilla.  Allow that to heat until you can see bubbles of air forming between the tortilla and the surface of the pan.

Lay on half of your mushrooms and onions.

Sprinkle with half the cheese.

Plop the other tortilla on top and let that sit for a minute so the cheese starts to melt and stick everything together.

Then, very carefully, with the largest spatula you have (or two), flip the whole thing over.

Allow the quesadilla to cook on this side for about two minutes, making sure it doesn’t burn, then slide it onto a plate.  Use a knife to cut the quesadilla into wedges. Make the other quesadilla up while you wait for the cheese on the one you just cooked to become less molten.

Serve with sour cream and quacamole.

Ooey gooey goodness!