Cheese Quesadillas

I have tasted quesadillas in quite a few restaurants here in the town and all of them may follow the same rule: tortillas stuffed with cheese and served with a salsa and guacamole.

Ingredients

• 4 (10-inch) Tortillas (flour/wheat/multigrain)
• 1 cup Pico De Gallo Salsa
• 1 cup grated Cheddar Cheese, or as needed (see Tips)
• 1 cup grated Monterey Cheese, or as needed
• Salt to taste

 Tips

Try to avoid using the sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. This particular tip is courtesy Cook's Illustrated. You can also use Mexican Blend variety of cheese instead of Cheddar and Monterey.

There are 2 ways you can cook this.  You can fold this tortilla into a half moon and cook it over a skillet on both the sides.Or top it with another Tortilla to cover the filling.

1. Skillet Method:
Warm a skillet and grease it lightly. Place the Tortilla(s) and cook for about 1-2 minutes until lightly browned.  The melting cheese will act as a binder. Then turn over the other side and cook likewise.

2. Oven Method:
Place the tortilla and top it with the beans and Cheese mixture. Top it with another tortilla and then broil (make sure to place the baking sheet about 4 inches away from the broiler) for 2-3  minutes on each side  or until golden reddish brown.