Quesadillas

Years ago, I was vegetarian (mostly) and thought I'd remain single.  My friend, and also vegetarian, both loved this cookbook so we both bought a copy - The Intimate Vegetarian.  The recipes are written for both singles and couples.  This is the single version of a quesadilla.  I picked and chose what I wanted to include.  Sometimes it was just cheese.  In the photo, from 2008, it was olives, a bit of yellow onion, and cheddar cheese.

1 8-inch flour tortilla
1/2 cup grated Cheddar or Jack cheese
Heaping 1 Tbsp finely chopped green bell pepper
1 Tbsp finely chopped green onion
1 Tbsp sliced mushrooms
1 Tbsp sliced black olives
About 1 tsp butter or oil
1/3 to 1/2 cup shredded lettuce or alfalfa sprouts (optional)
Dollop of sour cream
Salsa, to taste
1 tsp chopped fresh cilantro (optional)

1. Lay tortilla flat.  Spread cheese evenly over one half, covering from the center "line" (along which the tortilla will fold) to the edges.  Sprinkle bell pepper, green onion, mushrooms, and olives over cheese.
2. Fold uncovered half of tortilla over covered half.  Don't worry if it doesn't stay folded, it will once it's cooked.
3. Warm a griddle to 340* or warm a large skillet over medium heat (a nonstick pan is best).  Add butter or oil to lightly coat.  Add folded tortilla.  You may need to gently press the top half down with a spatula until it stays folded on its own.  Cook until lightly browned underneath (about 3 to 5 minutes).  Flip over and cook until cheese is melted and tortilla is lightly browned underneath.
4. Tuck lettuce or alfalfa sprouts (if desired) inside the quesadilla.  Add sour cream, salsa, and cilantro (if desired) either to inside of quesadilla or on top as a colorful garnish.