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1
Heat the oil in a skillet over medium heat.
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2
Add the garlic and chiles and cook, stirring occasionally, until softened, about 2 minutes.
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3
If the mixture begins to brown, add a little water to the skillet.
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4
Remove from the heat, stir in the cilantro, and set aside.
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5
Set a large skillet, preferably nonstick or well seasoned cast iron, over medium-low heat.
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6
Add just enough oil to lightly coat the bottom of the skillet, if desired, and build your quesadilla: put a tortilla on the skillet, spread on an even layer of cheese and the chile mixture, then top with another tortilla.
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7
When the cheese begins to melt, about 2 minutes, use a spatula to flip the quesadilla over.
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8
Cook just until the bottom tortilla is warm and lightly toasted, about 2 minutes.
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9
Repeat with the remaining ingredients.
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10
Cut the quesadillas into wedges and serve immediately with salsa, guacamole, or sour cream, if desired.
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11
(You can keep these warm in a 200F oven for a few minutes if you like.)
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12
Start a charcoal or wood fire or preheat a gas grill; the fire should be moderately hot and the rack about 4 inches from the heat source.
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13
In step 2, brush one side of a tortilla with oil and set on the grill.
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14
Build your quesadilla, brush oil on the top tortilla, and proceed as directed.
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15
All of the following are delicious.
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16
Chopped cooked chicken (the Chicken Taco filling, page 323, would be perfect)
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17
Chopped cooked pork (try the Shredded Pork, page 396)
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18
Chopped cooked beef
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19
Chopped cooked shrimp
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20
Sauteed sliced mushrooms
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21
Refried beans or thin slices of ripe avocado and tomato spread on the melted cheese
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22
Caramelized onions
