How to make quesedillas

If you are really going to cook something, there are choices to make and you can cut corners or attempt to make things authentic and do it all by hand. I don't know about you, but I like to spend time in my kitchen and use my hands. Its not just about the food, for me its about the process, the textures the smells and the ability to save smells into your emotional memory. The more you cook beautiful things, the more good memories you will have. And the happier you will be.

Get some flour, try to make it really good quality bakers flour 00 with extra protein. This will make it extra glutenous and easier to handle when you are rolling it out later. Add in water bit by bit, enough to make it a nice fluffy dough, keep using your hands in a circular motion to pick up the water from the sides of the bowl and mix it will the flour. When you have a nice sticky dough start to knead it by folding it and squishing it down with your fists.

Let it sit for 20 mins, this will let the proteins start to work so it becomes really stretchy like mozarella. You will know when its ready when it stretches, you don't want to wait too long though or it will stretch all the way to QLD and back.

Pull off a small ball and roll it in your hands to make a perfect round shape. Flatten it down onto a bread board covered with flour. Then use a rolling pin to flatten it out into a nice thin circle, it doesn't have to a perfect circle though. Just flat.

Heat a pan with no oil and dry fry the tortilla for a minute or just until bubbles start to form on one side remove before cooking the other sides. Repeat until all done.

Now for the cheese, please if you are going to do this, do it with the best cheese you can get your grubby mits on. DO NOT USE BAD CHEAP YELLOW CHEESE, this is why bad Mexican restaurants are bad. There is no yellow cheese in Mexico anyway, they make salty white cheeses which are the like the love children of fetta and mozarella. Its amazing but a mixture of provolone and brie will do a marvelous job. You could also use gruyere and gorgonzola.

Place the cheese on the cooked side of the tortillas and then sandwich them together and fry again to cook the outer sides. Cut into slices and then serve with some home made salsa.