Quesadillas Griddle Style
February 2, 2009 by Griddle Girl
This Tex-Mex version of a grilled cheese sandwich is sure to be a time saving family favorite that is easy on the budget.
There are many regional versions of the quesadilla but the most common involves the flour tortilla and grated cheese. In fact it literally means “little cheesy thing” in Spanish. This recipe makes two cheese quesadillas.
- 4 flour tortillas (assumes 8 inch version but any size works)
- 1 cup shredded cheese (cheddar, Monterey jack, etc)
Heat griddle to 325 degrees and lightly spray with oil. If your griddle is well seasoned just skip the oil.
Sprinkle the cheese on two of the tortillas using about half a cup each. It helps to keep the cheese about a quarter-inch from the edge so it won’t ooze out while cooking. Take the other two tortillas and place one on top, sandwiching the cheese in between.
You now have two quesadillas ready for cooking. Just place on the griddle and cook one side about 2-3 minutes until golden and crispy. Flip and repeat on the other side.
Remove from the griddle and cut into 4 to 8 pieces or triangles. A pizza slicer works great but a knife does the job too. Enjoy on its own or serve with a side of salsa, sour cream, or guacamole for dipping.
For a snack or light lunch figure about half a quesadilla per person but make at least one per person for a dinner serving.
After mastering the basic cheese version try spicing it up with the addition of shredded chicken, pork, or beef. For a vegetarian version include some black beans, sautéed mushrooms, onions, or peppers.
Young children love a simple cheese quesadilla. When my daughter was a toddler this was one of her favorite snacks or a quick alternative when I was cooking something that appealed to adult taste buds. Now in her teens she still loves a quesadilla hot off the griddle.
Of course you could make this in a pan on the stove one at a time but it takes longer. I prefer cooking both at the same time and… we all know I prefer the griddle!