banger meat quesadilla recipe

i'm not a chef by any means, but these little guys have changed my life. they also don't take an exorbitant amount of energy to make (at least not by my spoons but yours might be different). 

they're also great because you don't have to measure anything - my measurements are approx. and you can literally just do whatever tastes good.

in addition to being relatively low-effort, they're also great to share with others and pack for lunches due to their size.

ingredients

• corn tortillas
• shredded cheese
• pre-cooked meat
• salsa verde
• ~1/2tbsp butter (oil if you must, but butter is half the flavor)

cheese - i use the store brand mexican cheese blend we use for everything. if you have more energy/time you can shred it yourself but i don't bother

meat - anything pre-cooked. you can cook it yourself, take meat from a rotisserie chicken, whatever. we usually have instant pot slow-cooked beef roasts on hand because they're low effort, which i use. the best ones i've made used pan seared, seasoned steak, but this is higher effort

heat the pan to medium heat, or 325F/163C. 

add about 1/2tbsp butter to the pan, let it melt, and add the corn tortilla. spin it around in the pan with your hand or a spatula to ensure it gets good coverage.

then, add the salsa verde and spread it around. i don't use more than 2tbsp for a 2in radius tortilla, but you can add more or less as desired. so, uh, math nerds, have fun with that. 

and then the cheese. don't add a lot - it might look sparse if it's spread across the entire tortilla, but don't trust that. if you add the same amount of cheese you'd put on a pizza it'll overflow when you flip it, and you will cry very loudly and it will be very embarassing. don't do that.

another tip to prevent overflow is to remember that any cheese in the middle of the tortilla will spread out when you flip the quesadilla, so it will naturally fill the edges.

add your meat. firstly, you can tear straight off the piece of meat you're going to add, but make sure to chop it at least in half, or else the entire strand will come out when you eat it. to prevent overflow, when you add the meat, only add it on one side, and lay it out flat without stacking it. this is important. try to cover (but don't layer) the entire side where you're applying the meat for maximum yummy flavor.

let it sit for a bit until cheese melts.

then, flip the side without meat onto the side with meat. let the tortilla sit to brown - for med heat, minimum recommended browning usually occurs around 1.5 minutes. if it looks like it's overfilled right now, don't worry - the cheese from the side you flipped will fall (gravity is real, kids) and the quesadilla will condense.

flip the tortilla to the other side and let that side brown. after at least one minute you can generally flip the quesadilla as much as you need, at least with a small tortilla, so you can let it sit on each side more if you need more time. 

after being removed from the pan, they're cool enough to touch in 30s-1m. since they're small, they do get cold quickly. 

SENSORY NOTE - these are oily on the outside (as can be seen in the picture), so they may not be suitable finger food for some. i haven't tried to make them with less butter since i enjoy them with the 1/2 tbsp, but if this is a problem for you and you try to make them with less butter, let me know how it works.