Amounts per quesadilla are completely up to you - I like nearly equal amounts of tomato and avocado, and enough cheese so it oozes out of the quesadilla just a little bit while cooking. The crispy bits of cheese that stick to the pan don't necessarily make it to the serving plate.
The trick to these quesadillas is to do most of the cooking with the cheese-side down, then flip to let the cheese melt into the toppings a bit. That way, the tomatoes and avocado don't actually cook, but they warm up just a little bit.
There's no salsa here, and no hot peppers - that's on purpose, to let the flavor of the cheese shine through. If you want salsa, serve it separately.
Whisky Cheddar Quesadillas
Kerrygold Irish Whisky Aged Cheddar Cheese
Cherry or other small tomatoes, halved or quartered
Freshly ground black pepper
Set out as many tortillas as you need. With larger tortillas, I suggest doing folded quesadillas, because the large ones are harder to flip. With smaller tortillas, you can use two tortillas per quesadilla, like a sandwich.
Slice or shred the cheese onto the tortillas - as much as you like. If you're going to fold, just cover half of the tortilla. Otherwise spread the cheese over the whole tortilla.
Arrange tomatoes and avocado on top of the cheese. Finish with several generous grinds of black pepper.
Fold the empty side of the large tortilla over the fillings. For small tortillas, top with a second tortilla.
Heat a cast iron pan, griddle, or frying pan on medium heat. Place as many of the assembled tortillas onto the cooking surface as will fit, with a little space between them so you can flip them easily.
Cook until the cheese begins melting, then flip the quesadillas over and cook briefly on the other side. Remove the tortillas from the pan, place them on a cutting board, and cut into wedges.