This is yet another recipe that I cannot claim credit for, as it was developed by someone I deem the “Quesadilla Queen”. She perfected this recipe when studying abroad in London and graciously passed it off to me. And now, with her permission, I pass it off to you.

This is a great budget meal and clean-up is usually a breeze, which is why I usually have at least one of these every week. (They also taste incredible.) But don’t take my word for it, listen to these reviews!

“That’s really good.” - my dad

Quesadilla Queen Quesadillas (Triple Q)

Ingredients:

Large Flour Tortillas

Shredded Cheese (Mexican Blend)

Sharp Cheddar Cheese

Kerrygold Butter

Pink Himalayan Salt

Black Pepper

Recommended Fix-Ins:

Bacon

Chorizo

Eggs (for a breakfast version)

Beans

Avocado

Leftover Pasta (no, seriously, this will blow your fucking mind)

Steps:

1. In a large skillet set to medium-low heat, melt a knob of butter.

2. Once surface of pan is evenly coated, sprinkle with ground pink himalayan salt and black pepper.

3. Lay down a tortilla on top of the melted butter and sprinkle shredded cheese over one half of the tortilla.

4. If adding more toppings, place on top of the melted cheese. (Be sure to always finish by putting more cheese on top of other ingredients so it all melts together.)

5. When tortilla starts to look golden brown underneath, fold the empty half on top of the half with cheese/other ingredients and press down lightly to connect.

6. Continue heating the quesadilla for another 2-4 minutes, flipping once during cook time.

7. Remove from heat and place quesadilla on cutting board to cool slightly.

8. Cut into quarters and serve with sour cream/crema, guacamole, and/or salsa.

9. Enjoy!