Large flour tortillas

Grated cheese – either mild or sharp cheddar, or Monterey Jack

Olive oil or butter


Sliced mushrooms

Green onions

Black olives, sliced

Fresh tomatoes, diced

Chicken pieces



Apple cider vinegar




Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) over medium-high heat. Add a small amount of oil (about half a teaspoon) and spread it around the bottom of the pan with a spoon (you can use butter too).


Take one huge tortilla and put it in the skillet. Flip the tortilla a couple of times, 10 seconds between flips. Air pockets ought to start to frame inside the tortilla.


Add cheese and other ingredients: When air pockets begin to form, take a handful of shredded cheese, and sprinkle over the tortillas, making sure the cheese doesn’t fall onto the pan itself.


Add any of the additional ingredients of your choice – green onions, sliced ​​mushrooms, olives, tomatoes, etc. If you’d like the quesadilla to be chicken, add some cubes of cooked chicken.


Be careful not to layer the ingredients too thick – this is a quesadilla, not a quiche!


Low heat and pan cover: Reduce heat to low and cover pan. The skillet should be hot enough yet to have plenty of residual heat to melt the cheese and brown the tortillas. If the quesadilla starts to smoke a lot, remove it from the heat.


Following a minute, verify whether the cheddar has dissolved. In the event that not, set the cover back on and continue to check consistently until the cheddar has softened.


Fold the tortilla: When the cheese has melted enough, use a spoon to lift one side of the quesadilla and flip the other side, as if you were making an Omelette.


The tortillas should now turn a little brown. If it isn’t browned, raise the temperature and turn the quesadilla every 10 seconds or so until brown.


Remove the quesadillas from the skillet and cut into slices.


To make the lettuce to accompany the quesadilla, cut a few of the lettuce into thin strips. Sprinkle on some apple cider vinegar and some salt.


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