Crispy Cheese Guacamole Tortillas Food

CHEESE QUESADILLA

Steps:

• Heat a large nonstick skillet or comal over low-medium heat. Heat the tortillas slightly, flipping them over every 10 seconds, until they're easily foldable and pliable.
• Evenly divide the cheese and sprinkle it onto one half of each tortilla. Generously season with salt.
• Fold the tortillas over the cheese to create a half-moon shape.
• Cook the quesadillas for 1-2 minutes, or until one side of the quesadilla is golden-brown. You may have to press down lightly on the tops of the quesadillas with a spatula to prevent the tortillas from opening up.
• Flip over and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
• Serve immediately as is, or cut them in half and serve with sour cream, pico and your favorite salsa.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.