Quesadilla Recipe

Grate and mix cheeses

If not pre-shredded, grate the cheddar and Monterey Jack. In a bowl combine shredded cheddar and Monterey Jack, add salt and pepper, and stir to even distribution. Stir in optional chopped cilantro and onion if using.

Heat a large nonstick or cast-iron skillet over medium heat until warm (about 2 minutes). Add the vegetable oil and swirl to coat the surface.

Brush one side of one tortilla lightly with half the butter (about 1/2 tbsp) or melt the butter in the pan and spread. Place the tortilla buttered-side down in the skillet.

Immediately sprinkle half of the cheese mixture evenly over the tortilla in the pan, leaving a small 1/2-inch border. Top with the second tortilla, buttered side up (or brush top with remaining butter).

Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Press gently with a spatula to encourage even contact and melting.

Carefully flip the quesadilla using a wide spatula (or slide onto a plate and invert back into the pan). Cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Reduce heat slightly if tortillas are browning too fast before cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Cut into 4 wedges with a sharp knife or pizza cutter.

Serve hot with sour cream, salsa, and lime wedges as desired.