Quesadillas are a cinch to make. There's really nothing to them but it wasn't until I worked in a restaurant when I was 20 that I learned how to make them. Since then they have been a staple in my house because they don't take much as far as ingredients, they're quick, and simple.
I figured since way back when I didn't have a clue how to make these that maybe someone else out there was in the same boat, therefore I put together a little recipe and picture tutorial.
Maybe I'm channeling Pioneer Woman, except she has a better camera than I do.
First the ingredients. Pretty simple, cooked and cubed chicken breast (usually one chicken breast, depending on the size, will make 2-4 quesadillas this size), shredded cheese, burrito size tortilla shells, margarine, and salsa for topping (this is optional but highly suggested).
First take one side of your tortilla shell and spread a thin layer of butter or margarine on it.
Now slap that puppy buttered side down on your already heated pan.
Sprinkle some shredded cheese on half the tortilla shell, then add some chicken chunks, and a little more shredded cheese.
Let this cook a minute or so until you see the cheese starting to melt.
When the cheese is just starting to melt, use a spatula and turn the empty end of the quesadilla over on top of the chicken/cheese. Press down. Then flip your half moon quesadilla so the cheese will melt and adhere to the other side of the tortilla shell.
Let this cook about a minute, then remove it from the pan and plate it up.
Use a pizza cutter, because you're all about keeping life simple, and cut the quesadilla into 3 triangles. This just makes it easier to eat.
Get your homemade salsa, because your a cool diy-er like me, and put a big scoop right next to or on top of your quesadilla.
Now make one for your husband because you're feeling nice tonight.
Have a fleeting moment of panic when you cut up your son's chicken breast and think it's not completely cooked through. Throw it in the hot pan just to be on the safe side.