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Cheese Quesadillas

Cheese Quesadillas


One of the first recipes I learned to make as a child. I could make quesadillas by myself by the age of 10. These quesadillas are delicious for all ages.

  • 3 tablespoons margarine or butter, room temperature (or 1 tablespoon oil)
  • 12 8-inch tortillas
  • 3 cups shredded cheese – cheddar/Monterey Jack/mozzarella, or a mix

Lightly spread margarine or butter on one side of each tortilla. Heat a frying pan over low heat. Place one tortilla, margarine/butter side down, in the pan. Sprinkle surface of the tortilla with 1/2 cup of cheese. Place second tortilla, margarine/butter side up, over the first tortilla in the frying pan. Allow the cheese to melt 1-3 minutes (times will vary). Flip the quesadilla over and allow it to turn golden on the other side for another 30 seconds to a minute. Remove to a platter, or keep warm in the oven. Repeat the same process until you have made 6 portions.

Serve with:

Fresh Tomato Salsa, Guacamole (p.28), sour cream, jalapenos, or green onions.


For an appetizer, stack quesadillas two at a time and cut them into 8 pie-shaped pieces. Arrange on a tray and sprinkle with toppings.

Or, follow the original directions, but add refried beans to the bottom tortilla, and then the cheese. Follow the rest of the directions to finish the quesadillas. Serve with sour cream.

Serves: 6 as a main course, 12-15 as an appetizer

Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook their first book spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.
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