Cheese Quesadilla Recipe

Prepare cheese filling

In a medium bowl, combine the shredded cheddar and Monterey Jack cheeses and toss lightly to blend evenly.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and spread to coat the bottom. Heat until shimmering but not smoking (about 1 minute).

Assemble and cook (first quesadilla)

Lay one flour tortilla flat. Sprinkle about 0.5 cup of the cheese mixture evenly over half of the tortilla, leaving a 0.5-inch border. Fold the tortilla in half to enclose the cheese. Add 1/2 tablespoon butter to the skillet and let it melt, swirling to coat. Place the folded tortilla in the skillet. Cook 2–3 minutes until the underside is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and keep warm tented with foil.

Cook remaining quesadillas

Repeat assembly and cooking for the remaining tortillas, adding 1/2 tablespoon butter before each one and adjusting heat as needed to prevent burning. You should have four cooked quesadillas. If the skillet gets too dry, add a scant 1/2 teaspoon oil.

Rest and slice

Let cooked quesadillas rest 1 minute so the cheese sets slightly, then slice each into 4 wedges using a sharp knife or pizza cutter. Keep warm until serving.

Prepare lettuce

Wash and dry the lettuce thoroughly. Tear or chop into bite-size pieces into a small bowl. Drizzle with 1 teaspoon olive oil, sprinkle 1/8–1/4 teaspoon kosher salt and the freshly ground black pepper, and toss gently to combine.

Prepare tomato

Core and dice the tomato into approximately 1/2-inch pieces. Add the tomato to the dressed lettuce and toss once just before plating to avoid wilting.

Plate salsa and sour cream

Spoon about 1 tablespoon of prepared salsa into a small ramekin or directly onto the plate. Portion 4 tablespoons sour cream into a small dish or dollop next to the quesadilla wedges.

Garnish and serve

Arrange quesadilla wedges on plates with the dressed lettuce-tomato salad, ramekin of salsa, and sour cream. Garnish with chopped cilantro and a lime wedge if desired. Serve immediately while quesadillas are hot and cheese is melty.