• 6-8 oz shredded cheese: cheddar, cheddar jack, or other Mexican-style blends
• 12 Flour tortillas
• 1-2 Tablespoons butter

condiments:

• sour cream
• guacamole
• salsa

Makes 6 cheese quesadillas

Lightly butter one side of a tortilla and lay the tortilla, buttered-side down, in a warm frying pan.  Divide the cheese into six portions and sprinkle one-sixth of the cheese on top of the tortilla, keeping all the cheese inside the tortilla.  Lightly butter one side of a second tortilla and place the unbuttered side on top of the cheese.  Cook on medium high heat or on high heat for 3 minutes, turn and cook another minute.  Remove from pan with pancake turner and slice into quarters.  Serve warm with condiments.  If you have leftover cooked chicken or beef, shred the meat and add with the cheese, continue cooking as directed.