Cheese Quesadilla Recipe

Prepare cheese blend

In a medium bowl combine shredded cheddar and Monterey Jack cheeses. Toss with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper so the seasoning is evenly distributed.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Heat until shimmering but not smoking (about 1 minute).

Assemble and cook (first quesadilla)

Lightly butter one side of a flour tortilla with about 1/2 tablespoon unsalted butter. Place the tortilla buttered-side-down in the hot skillet. Sprinkle about 3/4 cup of the cheese mixture evenly over the tortilla, leaving a 1/4-inch border. Top with another tortilla (buttered-side-up) or fold the single tortilla in half if preferred. Cook for 2 to 3 minutes, until the bottom is golden brown and the cheese starts to melt.

Flip and finish

Carefully flip the quesadilla using a spatula (and another spatula to support if needed). Cook the second side 1.5 to 2 minutes more, pressing gently with the spatula to ensure even contact and melting. The quesadilla should be golden brown on both sides and the cheese fully melted.

Repeat

Transfer the cooked quesadilla to a cutting board and keep warm covered loosely with foil. Wipe the skillet if excess browned bits accumulate, add a little more butter (about 1/2 tablespoon) and repeat the process with remaining tortillas and cheese blend to make a total of 4 quesadillas (or 8 folded halves).

Season and rest

Once all quesadillas are cooked, season the cut edges lightly with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper if desired. Let quesadillas rest 1 minute so cheese settles.

Slice and serve

Cut each quesadilla into 4 wedges using a sharp knife or pizza cutter. Serve immediately with optional sour cream, salsa, guacamole, chopped cilantro and lime wedges on the side.

Sour cream: Spoon into a small bowl and place on serving platter.

Salsa: Stir lightly and transfer to a serving bowl. Taste and adjust heat with more salsa if desired.

Guacamole: If using store-bought, transfer to a bowl and stir. If making quick guacamole, mash 1 ripe avocado with a pinch of salt and a squeeze of lime and mix in chopped cilantro to taste.

Garnish: Sprinkle chopped cilantro over the served quesadillas and provide lime wedges to squeeze over just before eating.