After grocery shopping today I had planned on making Pasta with Shrimp in Vodka Sauce.  By 4:30 pm my plans had changed.  When I asked the kids if they would mind if I changed the meal they both answered, “Quesadillas sound so much easier.”

I love this meal because it is so simple.  I can easily make a batch for my gluten-free son using Corn Tortillas while cooking flour tortillas for the rest of us.

Ingredients:

• 4 6″ corn or flour tortillas per person
• shredded cheese – I use all the scraps of cheese I can find in my refrigerator.  Today’s quesadillas were made with Parmesan, cheddar, colby-jack and provolone.  I mix them all together in a big bowl to get a mixture of all the cheeses throughout the tortilla
• Butter
• Sour cream and salsa for garnishes

Directions:

1. Place a skillet over medium low heat and melt 1 TBSP of butter in the bottom.
2. Place one tortilla over the melted butter.  Top the tortilla with a 1/4 cup of the shredded cheese.  More in the middle and less towards the outsides.  It will spread as it melts.
3. Place the second tortilla over the cheese.
4. When edges of the bottom tortilla begin to turn brown and bubbly carefully flip the tortilla over and brown the second tortilla.
5. Remove tortilla to a glass plate and place in a slightly warm oven to keep warm until ready to serve.
6. Serve with salsa and sour cream.

This was a quick easy meal on a day that wasn’t so easy.  It made everyone smile and the kids loved the apples on the side.