Grilled Cheese & Quesadillas - the best way ever

We are cheese eaters.
Right now, I have two opened 16 ounce packages (one cheddar, one pepperjack) in the fridge, as well as one unopened 16 ounce package and two 8 ounce packages of pepperjack (because sales, guys). And in the next week or two, cheese will be on sale again, and I will buy more.
I like to think of it as a stash, but, really, it gets eaten quick enough to be considered just normal stock for us.

This leads to having grilled cheese or quesadillas quite frequently. They are meal plan and snacking staples.
Not only are they simple to make, but they're using things we always have on hand (which means even if there "isn't anything to eat," we normally have cheese and bread and tortillas).

For years, however, I've been doing this the hard way, and the not-as-delicious way.

Let's start with grilled cheese. 
Growing up, my parents had a griddle thing, which was used for pancakes and grilled cheese sandwiches. Which was convenient - it had just enough space to make enough of either for the three of us without it taking forever.
However, I do not have such a wonderful device in my kitchen, so I've been making these delicious sandwiches in a pan on the stove. Not only is that not as scientific (the guessing of "is it done?" leads to at least one side of each sandwich getting much toaster than I'd prefer) but it takes twice as long - since I can only make one sandwich at a time.
"But," you say, "why not use two different pans and do two at a time?" And I say "oh, but I've tried that, and it was more complicated than it was worth."

The other week, I decided there had to be a better way, and I looked up "grilled cheese in the oven" and Google was full of results - I was in amazement. My world was opening up before me. It was glorious.
I followed the instructions and put them sandwiches in the oven. about 10 minutes later, I had two sandwiches, done to perfection. Less time, less "is it done?!" and less darkly toasted bread.
You start out the same, with sliced cheese and butter on the outsides of the bread and then assemble said sandwiches on a cookie-sheet type pan and stick in the oven for about 5 minutes at 450 degrees. Flip the sandwiches. Put back in for a few minutes more.
Done. Perfection.

Now, onto quesadillas.
Which I had been making in the microwave. Not nearly as delicious as it should be - the tortillas don't get crispy and the cheese isn't always melted thoroughly.
But in the oven? Crispy deliciousness! And, even better, you can make more at one time! And that, my friends, is kind of the best gift of all (but crispy tortillas is a very, very close second).
And it's just as simple as the grilled cheese - put some vegetable or olive oil or whatever on the outsides of your tortillas, put your cheese and whatever for the insides where you need that to go, and stick it in the oven (on the same kind of cookie-sheet type pan) for about 5 minutes at 450 degrees. Then flip them, and cook for another 5 minutes or so.
Take them out and enjoy. Because it doesn't get any easier than this. 

The only sad part?
That it's taken me this long to figure it out!
What else should I be putting me in the oven? If you have any suggestions, let me know!

~ Havok

P.S. And, if you have not tried it before, you need to try adding cream cheese to your grilled cheese sandwiches. Because it's amazing. We recently had a friend over on an evening that was for dinner, and after consuming one in that manner he said it was amazing. And it is. Seriously.

And if you liked this post, check out these other posts!

Easy & Multi-Use Foods [or, Frozen Potato Bits For What?!]

Breakfast AND Dessert - Adventures in Baking

Adventures in Ovening - Seasoned Potato Bits