4Tortillas (preferably large, to accommodate all the fillings)
½cupCheese (cheddar,manchego, chihuahua)
Place a cast iron pan on medium-high heatuntil it warms up enough. Take about half a teaspoon of oil (preferably olive)and spread it across the pan. This helps in preventing the tortillas fromsticking to each other.
Take one tortilla and place it on theheated pan and flip it after a few seconds. Repeat the same until the tortillaturns golden brown or when the air pocket starts to show up.
When the tortillasare warm enough, add a handful of cheese (grated) to the tortilla. Avoidsprinkling the cheese on the pan as much as you can to help prevent it frommelting all over it.
While the traditional quesadilla ends atStep 3, you can also take it a step forward by adding the above ingredients -diced tomatoes, onions and mushrooms, and meat on top of it. Make sure you adda very thin layer of each ingredient and not make it too thick as it tends todiffer in flavor when it is overloaded with many layers.
In this step, youshould cover the pan to make sure all the ingredients blend into the tortillas smoothly. Reduce the heat first and then cover the pan and wait for a minute orso before lifting the pan to check if the cheese has melted. If not, cover thepan and wait until all ingredients have melted, lifting the lid to check everyfew seconds. Make sure you don’t burn the tortillas and turn off the stoveimmediately if you sense the burning smell.
After the tortillasare cooked and the cheese is well melted and blended into them, it is now timeto fold the tortillas into half and cook it for about a minute by flipping eachside a couple of times. This helps the tortilla to stick together and blend allthe toppings in really well.
After taking it off from the pan, repeatthe same process with all tortillas if making for a large number of people andthen cut them into small slices if it is too big, and sprinkle with corianderleaves, iceberg lettuce ad serve it with salsa or guacamole.