Quesadilla Recipe

Prepare cheese blend

In a medium bowl, combine the shredded cheddar and Monterey Jack cheeses, then add the salt, pepper, and chopped cilantro (if using). Toss gently to distribute evenly.

Heat skillet

Place a 10–12 inch nonstick or cast-iron skillet over medium heat. Allow it to warm for about 1–2 minutes until evenly heated but not smoking.

Butter the tortilla

Spread about 1/2 tablespoon of butter on one side of a tortilla. The buttered side will be the outside of the quesadilla for a golden, crisp finish.

Assemble on skillet

Place the tortilla butter-side down in the hot skillet. Immediately sprinkle about 3/4 cup of the cheese blend evenly over half of the tortilla, leaving a small 1/4-inch border. Fold the empty half of the tortilla over the cheese to form a half-moon.

Cook first side

Cook the folded quesadilla for 2–3 minutes, pressing gently with a spatula so the cheese contacts the tortilla and melts, and until the underside is golden brown. If it browns too quickly before the cheese melts, lower the heat to medium-low.

Flip and finish

Carefully flip the quesadilla and cook the other side for another 1.5–2 minutes until golden brown and the cheese is fully melted. Remove from the skillet and transfer to a cutting board. Repeat steps for remaining tortillas, adding 1/2 tablespoon butter to the skillet before each additional quesadilla.

Rest and slice

Let each quesadilla rest for 1 minute so the cheese sets slightly (this prevents it from running out when cut). Slice each quesadilla into 3–4 wedges using a sharp knife or pizza cutter.

Arrange quesadilla wedges on a serving plate. Serve with sour cream, salsa, and guacamole on the side. Offer lime wedges to squeeze over, if desired.

If making ahead: keep finished quesadillas warm in a low oven (200°F / 95°C) on an oven-safe rack for up to 20 minutes so they stay crisp.