Swedish Quesadillas

This recipe has been passed down on my mother's (Swedish) side for generations. That is the only thing "Swedish" about them. They are thick, fattening, and delicious. I give you the basic recipe.

Ingredients

Large white flour tortillas
Shredded cheese of your choice
Bean dip
Avocado
sour cream
Pico de gayo or salsa
cilantro
Butter

Materials

Pan large enough to hold the unfolded tortilla (Or close)
ordinary dining spoon
plate
napkins

Directions

1. Butter one side of the tortilla with a thin but thorough layer. Do this for every quesadilla you will make.

2. Heat up a pan on medium heat. I use Teflon, but if you have a strictly metal (not cast iron) pan, you'll want the heat kind of low. (2 or 3)

3. When the pan is hot, set the tortilla in it, butter side down. With your spoon, spread one or two spoonfuls of bean dip* over half of the tortilla. It should be and even thickness, but not out to the edge. Add some salsa over the dip to taste. Sprinkle the cheese over it, so that it overs the stuffings completely, and then fold the tortilla in half.

4. While its cooking, cut open the avocado, and slice some of it to taste. When you're done, flip over the tortilla. It should be a crisp golden brown, maybe a little darker. Let it cook for just a minute or so, and then take it out of the pan.

5. Carefully unfold the quesadilla. Most of the cheese should be melted. Add a spoonful or two of sour cream, and then put the avocado and cilantro on top. Refold the tortilla, and enjoy with plenty of napkins.

* Make sure that you use bean dip, and not just plain refried beans. You can make the dip yourself from the recipe in the links section of this blog, or buy it in tubs at the store.