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  • Prep Time


  • Total Time


  • Servings



  • Large flour tortillas

  • Grated cheese of choice

  • Olive oil

  • Opt additions:

  • Sliced mushrooms

  • Green onions

  • Black olives, sliced

  • Fresh tomatoes, diced

  • Chicken pieces


Heat a large cast iron frying pan to medium high heat. Add a small amount of oil and spread it around the bottom of the pan. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla. Add whatever additional ingredients you choose. Do not layer on the ingredients to. Reduce the heat to low and cover the pan. After a minute check to see if the cheese is melted. If not, return the cover and keep checking until the cheese is melted. When the cheese is melted, use a spatula to lift up one side of the quesadilla over the other side. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.


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