Feta Makes Them Betta’ Quesadillas
This one has been a particular favorite among friends/family/co workers for some time, and the funniest thing is that I came up with this as a Plan B dish, on the spot, after I found I didn't have everything I needed for my plan A dish!
On one Saturday morning, I was going to make quesadillas for a post run tailgate using other ingredients. However upon waking up that morning, I realized that I didn't have everything I needed for it! In trying to quickly come up with a Plan B, I found that I happened to have the below ingredients. I took a chance and used them in the below manner, and it turned out to be a huge hit!
To this day, I cannot remember what my Plan A for this was going to be, but it doesn't matter - This has turned out to be such a delicious crowd pleaser!
- 6 Eggs
- .5 cups Feta Cheese
- 2 cups Colby Jack Cheese (shredded)
- 3 Roma Tomato
- 1 tablespoon Cilantro
- 3 tablespoons Basil (ground)
- 2 Flour Tortilla Wrap (Can substitute gluten free wrap if needed)
- Skillet
- Spatula
- Cutting Board
- Pizza Cutter or Chefs Knife
- Serrated Knife
- Dinner Plate
- Spoon
- Use the skillet to scramble the 6 eggs
- Using the cutting board and serrated knife, dice up the roma tomatoes
- Place 1 wrap into your skillet
- Arrange some Colby Jack Cheese on top of the wrap. Be sure to fill out to the edges.
- Place scrambled egg mix on top of the shredded cheese
- Layer the feta cheese next
- Next, add diced tomatoes and cilantro
- Add another round of shredded cheese on top. Your layering should look like this image - are your taste buds watering yet?
- Finish by adding the 2nd tortilla on top
- With a clean skillet on top of your stove, turn the burner on to high heat
- Use your spatula to press down on your quesadilla, so that it cooks evenly
- After a couple of minutes, your bottom wrap should start to become crispy
- Place the dinner plate, upside down, on top of the quesadilla
- With one hand on your skillet handle, and the other pressing down on the dinner plate, do the following-very slowly & delicately, lift your skillet up off of the burner -rotate it so that the skillet is on top and the plate is on bottom. The quesadilla is now transferred to the plate -place the now empty skillet back onto the burner -use your spatula to slide the now flipped quesadilla back onto the skillet, so that the other side can cook
- After a few more minutes of cooking, the other side should be crispy. Lift the skillet off teh burner once again and use your spatula to slide the now fully cooked quesadilla onto your cutting board
- Use your pizza cutter or chefs knife to slice the quesadilla into 6 pieces
- Serve immediately or wrap in foil and place into an insulated container