Promise me Quesadillas and I’ll follow you to any ballpark. SAM
1 (15-ounce package) flour tortillas (10 tortillas)
8 ounces Monterey Jack cheese, shredded (2 cups)
1/4 cup drained, pickled jalapeño pepper slices
1 tablespoon olive oil, plus more if needed
To make each quesadilla, spread 1/4 cup cheese and several pepper slices on one tortilla and top with another tortilla. In a heavy skillet over medium-high heat, heat the oil until hazy and sauté each quesadilla 3 or 4 minutes per side, pressing down with a large spoon or spatula until the cheese is melted. Add more oil if needed for additional quesadillas. Cut into wedges and top with salsa, Guacamole, and/or sour cream. Serve hot.
Makes 5 quesadillas.