We love these
quesadillas. They’re fairly easy to make and are great as leftovers, either
reheated or cold. Cilantro isn’t for everyone, and 1/2 a cup is quite a lot, so feel free to cut down
on the quantity or leave it out altogether.
The original recipe
calls for a nonstick skillet to ensure better browning. If you have one, use
it. We don’t have one but our cast iron frying pan
