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Thats it on the ingredients, but trust me, three simple things make a huge difference when you bite into one!
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Let me talk about the cheese.
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Upon a recent visit to my favorite supermercado, I scanned their cheese case, looking at all of the options.
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One cheese stood out, and that was El Tapatio Quesadilla.
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That just meant that this had to be the perfect cheese for making quesadillas, and indeed it was.
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So begin by heating a small cast iron skillet on medium-low heat, as in my opinion this is a great skillet and can handle a great amount of heat.
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Lay the tortilla in the skillet, spread the pesto on the top half of the tortilla, and lay the cheese on the tortilla.
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As soon as you see the cheese begin to melt, take a spoon and fold over, gently pressing down on the tortilla.
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This will squeeze out some of the cheese, and to me, this is just as good as the entire quesadilla.
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The cheese will slowly seep out and begin to crisp up a bit, and to me, that is exciting.
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Let cook for a couple of minutes, then remove, letting cool for a few minutes.
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When you are ready, serve as is, or slice on the diagonal.
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Trust me when I say this: not only does the El Tapatio quesadilla make this thing shine, but the warm pesto and the outer burnt cheese just makes you want to make another, which I did.
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Enjoy!
