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Ingredients
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Quesadilla
Method
Quesadilla
Prepare fillings (if using)
If you plan to include optional fillings (cooked chicken, diced bell pepper), have them ready before assembling. Warm shredded cooked chicken slightly in a microwave or skillet until just warm (about 30–60 seconds in microwave or 1–2 minutes in skillet). If using bell pepper, sauté 0.5 cup diced bell pepper in 1 tsp olive oil over medium heat for 3–4 minutes until softened; remove from heat and set aside. Season optional fillings lightly with 1/8 tsp salt and a pinch of black pepper.
Assemble quesadilla
Place one tortilla on a clean work surface. Sprinkle about 3/4 cup of the combined shredded cheeses evenly over one half of the tortilla, leaving a 1/4-inch border. If using optional fillings, distribute about 1/4 cup shredded chicken and a few tablespoons of sautéed bell pepper evenly over the cheese. Sprinkle a tablespoon of chopped cilantro if using. Fold the tortilla in half over the fillings to form a semicircle (or place a second tortilla on top for a full sandwich-style quesadilla). Repeat for remaining tortillas and fillings.
Cook on stovetop
Heat a 10–12 inch nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tbs butter and swirl to coat the pan. Carefully transfer one assembled quesadilla to the skillet. Cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Add the remaining 1/2 tbs butter to the exposed top side (or brush melted butter onto the top) and flip the quesadilla using a spatula. Cook the other side for 1.5–2 minutes until golden brown and cheese is fully melted. Reduce heat slightly if tortilla browns too quickly before cheese melts. Repeat with remaining quesadillas, adding small additional butter portions as needed.
Alternative oven method
Preheat oven to 400°F (200°C). Place assembled quesadillas on a baking sheet lined with parchment. Lightly brush tops with melted butter. Bake 6–8 minutes, then flip and bake another 4–6 minutes until both sides are golden and cheese is melted. Use oven method when making multiple quesadillas at once.
Rest and slice
Transfer cooked quesadilla to a cutting board and let rest 1 minute to allow cheese to settle. Using a sharp knife or pizza cutter, cut each quesadilla into 3–4 wedges.
Serve
Arrange wedges on a plate and serve hot with optional salsa and sour cream on the side.