Que Sadilla, Sadilla

If you're out of ideas for something fairly quick and junk-foody-yet-tasty you could always make a quesadilla. You can pretty much put whatever you want in them. Here's my recipe:

ChefNick Quesadillas with Sun-dried Tomatoes

Red onion, julienned
Red pepper, julienned
Oil-packed sun-dried tomatoes, chopped
Cilantro, leaves plucked, stems removed
Canned or bottled pickled jalapeños, in slices
Sharp cheddar, Gruyère or Gouda cheese, or combination
Bacon slices, cooked and split into 1-inch squares (optional)
Large flour tortillas

Place flour tortilla on cutting board. Layer as follows, distributing sparsely but evenly:

Cheese, in a light layer that barely covers the tortilla
Sun-dried tomatoes
Cilantro
Onion
Red pepper
Jalapeño slices
Bacon (if using)
Final layer of cheese, barely covering other ingredients

Cover with another flour tortilla. On medium heat, preheat a lightly greased non-stick skillet slightly bigger than the tortillas. When the skillet is hot, carefully slide the quesadilla into it off the cutting board, taking care not to lose ingredients.

With a wide spatula, press down the quesadilla as it begins to get hot, especially near the edges, so that the melting cheese seals the two tortillas. It's difficult to tell when to turn it over, but to be safe, after about 4-5 minutes, flip the quesadilla. I usually do this by putting the cutting board on top of the pan; holding the cutting board with the palm of my left hand and the pan handle with my right, I quickly turn the pan and board upside down so the quesadilla is now on the board. Then I slide it into the pan and cook the other side. Do this carefully.

When cooked, let rest on the cutting board for a few minutes, then cut with a pizza wheel. Serve with a good salsa. Note: if quesadilla is soggy, let rest for about 30 minutes, then reheat individual pieces in non-stick skillet on medium for about 8 minutes. These are also great refrigerated and then reheated.