Enjoy a ‘dang’ quesadilla
When Napoleon Dynamite’s grandmother told him to make himself a “dang quesadilla,” she probably didn’t realize they’re one of the best wonder foods out there. Oh sure, a quesadilla doesn’t seem like anything special – tortilla, cheese, maybe some salsa on the side and you’re done. But don’t underestimate them.
Ingredients:
Flour tortillas (I prefer the large, burrito size)
Grated cheese
Cooking tip: sharp cheddar works the best because once you start cooking cheese, it loses some of its flavor.
Creamed soup, refried beans, salsa, fresh cilantro, etc.
Garnish:
Shredded lettuce
Chopped tomatoes
Sour cream
Directions:
Put whatever you like on one tortilla. If you’re using something like creamy soup (chicken verde will make your taste buds sing) always spread that first.
Cooking them up in a pan on the stovetop is super easy.
Turn the heat on to about medium low. Let the pan preheat; this will make things go faster in the end.
Lay your quesadilla down and let it cook until the cheese is almost completely melted. If you flip it before this point, it will fall apart. When you’re ready to flip, put one hand on top, slide a spatula underneath, and flip as fast as you possibly can.
Let it finish cooking and voila – you are done. I’d recommend cooking them until they are a nice golden color.
It’s easiest to use a pizza cutter to slice them up – you can get six good-sized wedges out of a burrito-sized tortilla. Arrange them decoratively on a plate, garnish with the lettuce, tomato and sour cream, and pair them up with some Spanish-flavored rice.
If you want to go the extra mile, chop up some cilantro and sprinkle it around the perimeter of the plate. These are your creations and at the end, they’ll have you saying “dang.”
Mary Carman is a senior in American
studies. To share recipes or just make
fun of her e-mail address, drop a
line to mkimbercarma@cc.usu.edu.