Cheese Quesadilla Recipe

Prepare cheeses

Mix the shredded cheddar and Monterey Jack in a bowl until evenly combined. This ensures even melting and consistent flavor.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and let it spread to coat the bottom. Warm for about 30 seconds.

Butter tortilla

While the pan heats, lightly butter one side of two tortillas (about 1 tablespoon total per tortilla, using the 2 tbs butter across all quesadillas). The buttered side will be the exterior that contacts the pan to create a golden crisp surface.

Assemble quesadilla

Place one tortilla butter-side down in the skillet. Sprinkle about 3/4 cup of the cheese mixture evenly over the tortilla, leaving a 1/4-inch border. Season the cheese lightly with a pinch of salt and a small grind of black pepper. Top with a second tortilla, butter-side up.

Cook first side

Cook for 2 to 3 minutes, watching closely. When the bottom tortilla is golden brown and the cheese begins to melt, use a spatula to press gently along the edges to help the tortillas seal.

Flip and finish

Carefully flip the quesadilla using two spatulas. Cook the second side for 1.5 to 2 minutes until golden brown and cheese is fully melted. Reduce heat slightly if the tortilla is browning too quickly before the cheese melts.

Repeat

Transfer the finished quesadilla to a cutting board and let it rest for 1 minute. Add remaining butter to the skillet if needed, and repeat assembly and cooking for the remaining two tortillas and cheese, making two quesadillas total.

Slice and serve

Slice each quesadilla into 4 wedges using a sharp knife or pizza cutter. Arrange on a plate and serve immediately with sour cream, salsa, guacamole, chopped cilantro, and lime wedges as desired.

Place sour cream, salsa, and guacamole in small bowls for dipping. Sprinkle chopped cilantro over the quesadilla wedges and squeeze lime over tops to taste.