Grilled Quesadillas

4 flour tortillas, 8 inches
2 cups mexican cheese (oaxaca, chilhuahua, or asadero) or whole milk mozzarella, thinly sliced or shredded

  1. Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3 minutes. Put tortillas in a skillet one by one, turning each once until soft.
  2. Prepare grill.
  3. Place some cheese on half of each tortilla, leaving a 1-inch border
  4. top with chile and cilantro, and fold over.
  5. Brush both sides liberally with melted butter. Place on a grill. When marked, turn over and continue to cook until cheese melts.
  6. Serve with pico de gallo and guacamole.

Chef: good amount of cheese, pepper flavor is nice. Don't garnish with raw pepper, should be prepared in some way, can blanch,pickle, grill, just not raw.

Personal/Team: These were really flavorful and good, I liked using the flour tortillas, but it would be fun to try with homemade corn tortillas.

Lessons Learned: I have always sauteed quesadillas, but the grill marks are attractive and don't take much extra effort.