This used to be one of my favorite quick and easy meals to make when I was a bachelorette.  Over the weekend with a package of tortillas left over from our tempeh fajitas and an urgency to get lunch made in a hurry, I suggested quesadillas to hubby and he was eager to give them a try!

Don’t have a fancy, schmancy quesadilla maker?  No problem!  It’s easy to make quesadillas using a regular non-stick pan!

You’ll need flour tortillas, shredded cheese of your choice, finely chopped onion (optional) and butter or butter substitute.  Ready these ingredients while warming up a non-stick pan on the stove.

Take two flour tortillas and spread “butter” on one side of each tortilla.  A spray butter makes this step a cinch, but we didn’t have any so I used tubbed Earth Balance.

Place one of the tortillas, buttered side down, in the pan…

… sprinkle the tortilla with shredded cheese and onion…

… place the second tortilla, buttered side up, on top of the tortilla in the pan and cook until the bottom tortilla begins to brown and stiffen (I use a spatula to peek underneath!)…  I also use the spatula to gently press the top tortilla firmly down onto the melting cheese to make sure it “sticks” together before flipping.

When nicely browned, carefully flip the tortilla over using a spatula and cook the other side to a golden brown.

When both sides are nicely browned and cheese is melted, transfer to a plate and cut into wedges (a pizza cutter works beautifully for this!).  Hubby ate his with a side of salsa for dipping.  I ate mine with a side of Tofutti sour cream and pico de gallo.

There you have it!  An easy, peasy finger food that’s sure to please the tummies of both omnivores and vegetarians!  Great for lunch or as an appetizer, too!