In the past, I’ve made this dish by slapping two small tortillas together; yesterday, I made it by folding a small tortilla in half, as a mini-serving. Add avocado, if you like, or perhaps a little seafood. Add extra jalapeños or remove them altogether. There’s no shortage of ideas when tortillas are on the menu!
1-to-2 tsp. canola oil, to lightly condition non-stick skillet
Tortillas, in size and quantity required
Sliced, sautéed mushrooms, in quantity required
Jalapeño peppers, sliced, in quantity required for personal taste
Shredded cheese, in quantity required for size and number of tortillas
Sour cream, salsa, cilantro, as optional garnish
If a picture’s worth a thousand words, I can close my mouth, today!
|Heat oil in skillet.|
|Sauté sliced mushrooms.|
Heat jalapeños at your peril! They will make you cough.
Instead, add directly to tortilla tops before adding cheese.
|Warm tortillas in skillet to make them more pliable.|
|Sprinkle cheese over half warmed tortilla.|
|Fold tortilla - now a “quesadilla” - in half.|
|Slice and serve hot.|
Or, for the larger two-tortilla slap ’n’ serve version: