quesadilla (thing)

Ingredients (per serving)

• 2 flour tortillas
• 1/2 to 3/4 cup shredded cheese (Monterey Jack is a good starting point, or you can buy those pre-shredded bags of "Mexican blend" at most supermarkets)
• 1/2 roasted poblano, shredded into small (3-5 mm x 3-5 mm) pieces.
• (optional) 2 oz. shredded grilled chicken

Directions

1. Preheat oven to 450F.
2. Place aluminum foil onto a cookie sheet.
3. Place both tortillas flat onto the cookie sheet, and place into the oven for 5 minutes, until lightly brown.
4. Remove the tortillas from the oven.
5. Distribute 2/3 of the cheese evenly over one tortilla.
6. Sprinkle the roasted poblano and the chicken onto the same tortilla (Hint for the norteamericanos: think pizza toppings).
7. Add the remaining cheese, then cover with the second tortilla.
8. Place into the oven, baking for about 5 minutes. Flatten every few minutes by pressing down with a large spatula.
9. Flip the quesadilla.
10. Bake for another 3 minutes, until cheese is melted, and the tortillas are as crispy as you want them. Flatten again.
11. Using a knife or pizza slicer, slice, either with radial cuts, or one diametric line, and orthogonal slices about 5 cm apart.

Ingredient substitution:
Instead of chicken, use grilled steak, or go meatless. Ground meat is not recommended.
Instead of / in addition to the poblano: tomato, onion, jalapeno, mushroom.