Personally, I don't find plain cheese quesadillas that exciting, but they are right up the Kidlet's alley. The recipe calls for large flour tortillas, but we made a big stack of smaller corn tortillas for this. They came out quite nicely if I do say so myself.

Cheese Quesadillas

Slightly adapted from the Complete Cookbook for Young Chefs

Ingredients

• 10 fresh corn tortillas (~12cm diameter)
• 1 1/2 c. shredded Cheddar or Monterey Jack cheese
• 2 Tbsp. corn oil

Directions

1. Sprinkle half of the tortillas with cheese.
2. Place a second tortilla on top of each cheese-topped tortilla.
3. Brush top of each quesadilla with oil.
4. Place two of the quesadillas oiled-side-down in a pan.
5. Brush tops with oil.
6. Cook over medium heat until crisp and brown (2-3 minutes).
7. Flip and cook until the other side is crisp as well.
8. Cut into wedges and serve with salsa, sour cream, and guacamole.