Cheese Quesadilla & Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut each potato into 1/4–1/3-inch thick sticks (even thickness). Place cut fries in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch. This step improves crispness.

Par-dry and toss

Drain the potatoes and rinse under cold water until water runs clear. Spread them on a clean kitchen towel or paper towels and pat very dry. Transfer to a dry bowl; sprinkle cornstarch over the fries and toss until evenly coated (this helps a crisper exterior).

Season and oil

Preheat oven to 230°C (450°F) if roasting, or prepare a deep fryer to 180°C (350°F) for frying. If roasting: toss the dried, cornstarch-coated fries with 3 tablespoons vegetable oil, 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until evenly coated.

Cook the fries

Roasting method: spread fries in a single layer on a parchment-lined or lightly oiled baking sheet without overcrowding. Roast at 230°C (450°F) for 25–30 minutes, flipping once halfway, until golden and crisp. Frying method: heat oil to 180°C (350°F). Fry in batches for 3–4 minutes until lightly golden and tender, remove and drain on paper towels, then increase oil to 190°C (375°F) and fry again 1–2 minutes until crisp and golden. Drain on paper towels and immediately season with a pinch more salt if needed.

Finish

Transfer fries to a serving dish and keep warm in a low oven (around 90–100°C / 200°F) if not serving immediately.

Assemble quesadillas

Mix shredded cheddar and Monterey Jack cheeses together in a bowl. If using cilantro, fold it into the cheese. Lay out 4 flour tortillas. On each tortilla (half of them if making folded quesadillas) evenly distribute about 3/4 cup of the cheese mixture, leaving a 1/2-inch border around the edge. If making full doubled tortillas, place cheese on two tortillas and top each with another tortilla.

Cook quesadillas

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tbs butter and a few drops of oil to the pan to raise smoke point. When butter foams, place one assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip using a wide spatula and cook another 2 minutes until the second side is golden and cheese is fully melted. Repeat with remaining quesadillas, adding remaining butter as needed (about 1.5 tbs total).

Rest and cut

Transfer cooked quesadillas to a cutting board and let rest 1 minute (this helps the cheese set slightly). Cut each quesadilla into 4 wedges with a sharp knife or pizza cutter.

Serve

Plate quesadilla wedges alongside fries. Serve with sour cream, salsa or pico de gallo, and lime wedges for squeezing over if desired.