What we've been up to: The Conquistadillas

They've done it again!! The Culinary Conquistadors come through with a fantastic, never-before-seen recipe! ~Acclaimed Author

A Triumph! What class! I cannot recommend this creation highly enough! ~Overpaid Analyst

They should be in EVERY major city! ~Random guy #3 from The Boondock Saints

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Yes, ladies and gentlemen, we've created another masterpiece; and yes, we are expecting you to overlook the fact that it was made in a Quesadilla-Maker. It may look like an ordinary quesadilla...

But there's a secret ingredient.

And the secret ingredient... is love.

So basically, we had a lot of tortillas... We actually still have about 2/3 of them left over, so we just might make these again. Anyways, we possess lots of tortillas, a pound of ground beef, and many packets of taco seasoning. I also just happen to have a convenient quesadilla-maker, so, I realize that this recipe is of little use to most people out there (though quesadillas can be made in a skillet easily enough - melt some butter* in a skillet on medium heat, flop in a tortilla, add your fillings, then place another on top... flip when a side gets brown). I'm just letting you know what we've been up to; it's not quite as exotic as the usual, but by no means are we slacking!

*or other buttery substance

La Stuff:

-Tortillas (we used burrito-sized)
- Beef (1/2 a pound makes about 3-4 quesadillas)
Note: Chicken is probably optimal, though chunkier. We were chicken-less.
- Cheese (shredded, lots. What's a quesadilla with no queso?)
Optional:
- Tomatoes, diced (we used multiple kinds, green yellow and red, like what Luke used in his sandwich)
- Sour cream
- Jalapeno sauce (that green sauce from Chipotlé)
- Cayenne pepper sauce
- Salsa

La Process:

- Put your ground beef in a pan and brown it, until it is... brown.
- Put first tortilla on the quesadilla-maker. Put on cheese, beef (or chicken), and whatever else you will be adding. We used everything in the "Optional" column, but don't be afraid to add more.
- Put on the top tortilla and close the lid. Note that you shouldn't put on too much stuff or it will leak; cheese will probably ooze out the sides no matter what, so have a paper towel to clean it between quesadillas.
- Use your spidey-senses to detect when it is done; or just lift up the cover and you will be able to tell. Repeat according to hunger.

All in All:
They were delish. We made a total of three, each better than the last as we gained experience. We also found a packet of microwave Mexican rice, which actually made it a meal. The Conquistadillas are highly recommended, and feel free to experiment if you have the ability. We realize that very few people have quesadilla-makers, but we thought we would let you all know what we've been doing.