A simple variation is the cheese crisp: Put a flour tortilla or two on a baking sheet, sprinkle shredded jack/cheddar cheese on it, and melt the cheese under the broiler. Cut into wedge-shape slices, pizza-style.
You can serve plain, or add salsa, chilis, cilantro, etc.

Completely inauthentic, but my kids like flour tortillas with mozzerella and cooked broccoli.

If you have a cast iron or non-stick pan, you don't need oil or cooking spray. Just do it in the dry pan. Makes nice brown/black marks, and comes out fine. If a little cheese bubbles out the side and sticks to the pan, it's pretty easy to clean off.

I prefer corn tortillas, but plenty of people use flour. All of the advice on here is good--there's not really a wrong way to do it. (Though I think the microwave is kinda weird--but to each his own.) The poster who said try to keep the ingredients dry, and to drain the beans first, was on to something. Along those lines, if you like onions, grill them first. If you put raw ones in, they have pretty high water content, and in the quick time it takes to cook a quesadilla, the onions won't get very done.

One thing about cooking spray--it's not good on non-stick pans or griddles. Have you ever noticed after a while you get sticky oogy spots on the non-stick that will never scrub off? That's from the soy lecithin that is in the cooking spray (to keep the spray from gumming up). It sticks to the pan and gums the pan up, and after it's built up is impossible to get off.

In general, for nonstick, just use a little oil instead. But for quesadillas, you don't even need that.

I clear out leftovers by serving them once/week. The toddler eats whatever is in them, as long as it is finely chopped. I keep Hanover brand frozen southwestern veggie mix of corn, black beans and red pepper for when I have nothing fresh. Entire family of 6, varying ages, eats them up. Oh, and use pizza cutter to slice.

Anonymous wrote:The microwave is ideal for this. Just make sure the cheese is not too hot.

I wouldn't use the microwave because in the time it takes to melt the cheese properly, your tortilla will get tough but not crispy. And I don't use pre-shredded cheese either, because of all the additives. Instead, keep a block of cheddar or jack cheese and cut thin slices to fit in your tortilla, leaving a border on all sides to allow for the cheese to spread.

The microwave is ideal for this. Just make sure the cheese is not too hot.

3 year old loves flour tortillas (we get the Giant brand Omega 3 ones) with cheddar cheese and broccoli on the inside. Then, she likes a "side order" of black beans on her plate. We make them in a small pan on the stove. Takes 3 minutes, use a pizza slicer to cut it up. Voila. Dinner. good luck!

Only one person mentioned a kind of tortilla & they said corn. It's more common to use flour tortillas I think. We use whole wheat & my kids don't care. We put refried beans & cheese in them & microwave them like PPs. Sometimes leftover steak or chicken.