Mini Cheddar Quesadilla Recipe
Fresh house-grated cheddar cheese folded in a flour tortilla and flat-grilled to perfection.
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Ingredients
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Quesadilla
Method
Quesadilla
Prepare cheese and tortillas
Grate the sharp cheddar cheese if not already grated; measure out 4 cups. Lay out 8 tortillas on a clean work surface. If using cilantro, chop and set aside. This recipe makes 8 mini quesadillas (1 tortilla folded in half each).
Season cheese
In a small bowl, combine the grated cheddar with kosher salt and black pepper. Toss briefly so the seasoning is evenly distributed.
Assemble quesadillas
Working with one tortilla at a time, sprinkle approximately 0.5 cup of the seasoned cheddar onto one half of the tortilla, leaving a 1/4-inch edge to prevent overflow. If using, sprinkle about 1/2 teaspoon of chopped cilantro on the cheese. Fold the tortilla in half to create a semicircle. Repeat for the remaining tortillas and cheese.
Heat pan
Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon vegetable oil and heat until shimmering but not smoking. Reduce heat slightly if it begins to smoke.
Cook quesadillas
Add 2 folded quesadillas to the skillet (do not overcrowd). Add about 1/2 tablespoon butter to the pan and let it melt, swirling to coat under the quesadillas. Cook 2–3 minutes on the first side until the tortilla is golden brown and crisp and the cheese is starting to melt. Using a spatula, gently flip each quesadilla and add another 1/2 tablespoon butter around them. Cook an additional 1.5–2 minutes until the second side is golden and the cheese is fully melted. Adjust heat to prevent burning and lower to low if the tortillas brown too quickly before cheese melts.
Keep warm and finish
Transfer cooked quesadillas to a baking sheet and keep in a 200°F (95°C) oven while finishing the remaining quesadillas in batches, adding butter to the pan as needed (about 1/2 tablespoon per 2 quesadillas).
Slice and serve
Let each quesadilla rest 30–60 seconds after cooking (this helps cheese settle), then cut into thirds or leave whole as mini half-moon quesadillas. Serve warm with optional sour cream and salsa for dipping.
Notes
For crisper edges, cook at slightly higher heat for shorter time. For softer tortillas, reduce butter and cook a touch longer at low heat. All ingredient quantities correspond to making 8 mini folded quesadillas.