Quesadilla are basically the Mexican version of Iraqi arayees or regular grilled cheese sandwiches.
A filling is encased between two thin breads and toasted to perfection.
This cheesy, and very spicy, quesadilla is as simple as it gets. Large green chilli or jalapenos are thinly sliced and sauteed. During the sauteeing process, most of the membranes and seeds fall of, resulting in less heat (but still very spicy). Top a tortilla with cheese and the sauteed chili, top it with another tortilla, and toast both sides. There you’ve got the most simple yet the most satisfying unconventional sandwiches just there.
4 Tbsp olive oil
6 whole tortilla breads
1 1/2 cup sharp cheddar cheese, grated
3 whole jalapenos or large green chilis, sliced very thin
Heat olive oil in a pan over medium heat, add the sliced jalapenos.
Stir and cook them for 8-10 minutes, or until deep golden brown. Remove from heat and set aside.
Add one tortilla back to the pan you browned the jalapeno/chilli, and top with half a cup of cheese.
Top with a third of the jalapeños, then another tortilla.
Cook on both sides, until tortillas are golden and the cheese is melted.
Repeat two more times until the rest of the ingredients are used up.
Serve while still hot and melty.