This is an easy, quick lunch that our girls love. I'm almost embarrassed to call this a "recipe," it's so simple, but here is how we make them. Use any mild cheese or a combination of what's on hand -- our favorites are Sargento's Mexican Blend, or Jarlsberg. Add chopped tomatoes, if you like, or serve cherry tomatoes on the side -- one of the fun things about this is eating with your hands. They sit well, if you are interrupted on the way to the table (as we were today, in fact), and they transport well, too, so are a good choice for picnics at the park. Apple juice goes especially good with quesadillas.
Leftover wedges will keep nicely in the refrigerator for a couple of days (reheat briefly in the microwave), and make a good school snack, too.
4 8-inch flour tortillas
1 1/2 cups grated cheese, more or less
Preheat a skillet over medium-high heat, and spray it with cooking spray.
Place 1 tortilla in the bottom of the skillet, spread half of the cheese evenly over it, and top with another tortilla. Cook for 1 to 1 1/2 minutes, or until the bottom is nicely browned and the cheese is melted. Flip the quesadilla carefully with a large spatula, and brown on the other side. Remove immediately to a cutting board, and repeat with the remaining tortillas and cheese. Cut the quesadillas into six or eight wedges -- kids can do this with a pizza cutter -- and serve.
Serves 2 or 3. Active work time, about 5 minutes.