Quesadillas

• 1 teaspoon butter, melted
• 1 wheat-flour tortilla (10- to 12-inch size)
• 2 to 4 tablespoons grated Monterey Jack and Cheddar cheese combination or any substitution, such as goat cheese, Asadero, or other quick-melting cheese
• 6 to 8 slices pickled jalapeños
• Other fillings as desired: sautéed chorizo, sliced grilled chicken, baby shrimp, cooked pinto or black beans, chilied meats, any sliced seared vegetables, chopped onion and tomato

1. Preheat a comal (Mexican flat griddle), tapa, or griddle to medium heat. Brush some of the butter lightly in the shape of half a tortilla on one side of the comal.

2. Place the tortilla on the butter. Place the cheese on the buttered half of the tortilla, allowing a ½-inch margin around the edge of the tortilla. Scatter the jalapeño slices and any other fillings over the cheese.

3. When the cheese starts to melt, fold the other half of the tortilla over the fillings and lightly press until the edges hold together. Brush the top with more of the butter. Flip the quesadilla by gently placing a pancake turner under the curved edges of the quesadilla and rolling it over. Cook until browned. Remove from the heat, slice into 4 or more sections, and garnish as desired. Serve warm.