This was one of our recipes in level one cooking; we taught it in the dairy unit. It was novel for me because the quesadillas are cooked in the oven, whereas I’d been making them stovetop my whole life. What’s the difference? It’s less messy, it’s hands-off, and the tortilla, instead of being flat and greasy, is puffed and airy. How or why? I can’t tell you. But it’s a method I’m glad I know and one I use fairy often now with three hungry kids.
Like your quesadillas with different fillings? That’s fine – it’s the methodology I’m touting here. If you make them as written they’re kid-pleasing and full of protein. Made these for a quarantine lunch for the kids and they thought it was fancy, when in reality it took about as much time as three peanut butter and jelly sandwiches.
4 medium tortillas
2 tbsp. vegetable oil for brushing on tortillas
Â½ c. grated Monterey jack cheese
Â½ c. grated cheddar cheese
1/2 c. cooked, chopped or shredded chicken
4 scallions (white, light and dark green parts), thinly sliced
1. Â Preheat oven to 425 degrees. On baking sheet, brush oil lightly on one side of each tortilla. Place oil side down.
Â 2. Spread 1/4 c. cheese on one half of each tortilla. Top with chicken and scallions. Sprinkle remaining 1/4 c. cheese over chicken.
Â 3. Fold each tortilla in half.
4. Bake in a 425 degree oven for 10 minutes or until browned. Cut into wedges and serve.