Mini Cheese Quesadillas Recipe

Mix cheeses and seasonings

In a medium bowl, combine shredded cheddar and Monterey Jack. Add chopped cilantro and diced green chiles if using. Stir in ground cumin, salt, and black pepper until evenly distributed.

Portion the filling

Lay out the small tortillas on a clean work surface. Spoon about 3 tablespoons of the cheese mixture onto one half of each tortilla (or in the center if using two-tortilla sandwiches). Spread the cheese into an even layer, leaving a 1/4-inch edge so the cheese doesn’t spill when cooking. If you prefer two-tortilla quesadillas, place 3 tablespoons on one tortilla and top with another.

Fold or top

Fold each tortilla in half over the filling and gently press, or place a second tortilla on top and press lightly to adhere.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and 1/2 tablespoon of oil to the pan. Swirl to coat; the oil raises the butter's smoke point and helps browning.

Cook first side

When the butter foams and sizzles, add 3–4 folded quesadillas to the pan without crowding. Cook for 2–3 minutes until the bottom is golden brown and crisp and the cheese begins to melt.

Flip and finish

Carefully flip each quesadilla with a spatula and cook the second side for another 1.5–2 minutes until golden and the cheese is fully melted. Lower heat slightly if browning too fast before cheese melts.

Repeat

Transfer finished quesadillas to a baking sheet and loosely tent with foil to keep warm. Add remaining 1 tablespoon butter and 1/2 tablespoon oil to the pan and cook remaining quesadillas the same way.

Let cooked quesadillas rest 1 minute, then cut each into 3 wedges with a sharp knife or pizza cutter. Arrange on a platter and serve immediately with optional sour cream, salsa, sliced avocado or guacamole, and lime wedges.

Leftovers: Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low-medium heat for best crispness, or in a 350°F (175°C) oven for 8–10 minutes.