Monterey Jack Cheese
Heat oil in a pan large enough to hold your tortilla flat. Place tortilla in pan and flip it about every 10 seconds. You are waiting for the tortilla to heat nicely and soften. It should have some small air bubbles form. When this happens, you can add your cheese and the rest of your ingredients. Be mindful that this shouldn’t be too thick. Turn off the heat so you don’t burn the tortilla. Some browning is good but burning just isn’t tasty. Let the cheese melt a bit then carefully fold the tortilla in half. Top with additional cheese. Cut your quesadilla into manageable pieces. Mine was cut into three pieces but if you have a very large (diameter) tortilla, you may need to cut it into more pieces.
This recipe, as many great one are, was created almost by accident. We had some leftover beans from when we made our Feijoada. I puréed them with rice (to thicken it) and created the following ultimate bean and cheese burrito!
Bean and Rice purée from Feijoada
Pico de Gallo Salsa
Shredded Cheddar Cheese
Purée the beans (from Feijoada) and rice together. Add enough rice to make your beans the desired consistency. Spread mixture over a spinach tortilla. Top with salsa and shredded cheese. Heat, roll up, eat and enjoy!