Cheddar Quesadilla Recipe

Blend sauce

Combine Greek yogurt, cilantro, parsley, chopped jalapeño (remove seeds for milder heat), lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper in a small blender or food processor.

Pulse or blend until smooth and bright green, scraping down sides as needed. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable but creamy consistency (about 1 tablespoon). Taste and adjust salt or lime.

Transfer sauce to a bowl or squeeze bottle and refrigerate while you assemble quesadillas. Sauce can be made up to 24 hours ahead.

Prepare tortillas and cheese

Grate the cheddar if not already grated and keep it loosely packed so it melts evenly. Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable and prevent tearing.

Assemble quesadillas

Lay one tortilla flat. Spread about 1 to 1.5 tablespoons of the tangy green sauce over half the tortilla (reserve remaining sauce for serving). Evenly sprinkle 0.5 cup grated cheddar over the sauced half, leaving a 1/4-inch border. Fold the tortilla over to create a half-moon. Repeat with remaining tortillas.

Heat pan

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon vegetable oil and 1/2 tablespoon butter; swirl to coat. The lower heat ensures cheese melts before browning too fast.

Grill quesadillas

Place one or two folded quesadillas in the pan (do not overcrowd). Cook 2.5–3 minutes until the bottom is golden brown and crisp. Add remaining 1/2 tablespoon butter to the top of each quesadilla (or brush melted butter) then carefully flip using a spatula. Cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Reduce heat slightly if browning too quickly.

If making multiple, keep finished quesadillas on a baking sheet in a 200°F (95°C) oven to stay warm while you cook the rest.

Slice and serve

Transfer quesadillas to a cutting board and let rest 1 minute. Slice each into 3 wedges. Serve warm with the remaining tangy green sauce on the side for dipping. Garnish with sliced green onions and lime wedges if using.