Grilled cheese is just one of those things we never outgrow. The image of warm cheese oozing through the buttered bread, soft on the inside and slightly crisp on the outside remains forever alluring; regardless of age.
Nowadays, I want the grilled cheese without all the bread and a corn tortilla is the perfect solution for this dilemma. You an also opt for a whole grain, low carb tortilla for your cheese “receptacle” as well.
Add butter or EVOO to a heated pan and place the tortilla in the pan, followed by the cheese of choice — grated. I love Manchego, smoked gouda, a really good cheddar cheese or a creamy local goat cheese from Catapano Dairy Farm. After you pile on the cheese, you can add minced jalapenos or peppers of choice; in their pickled or or preserved state of relish or jam as well. If it is a smaller tortilla shell, add another on top and flip it to griddle the other side. If it is a larger tortilla, merely fold it over. Allow the finished quesadilla to slightly cool and cut into triangles to enjoy with a bowl of garden harvested cream of tomato soup! Enjoy!
