Cheese Quesadilla Recipe

Prepare cheese and tortilla

Shred Colby-Jack cheese if not pre-shredded. Lay two 8-inch flour tortillas on a clean work surface.

Assemble

Sprinkle about 3/4 cup of shredded cheese evenly over one tortilla, leaving a 1/2-inch border. Top with the second tortilla to form a sandwich.

Cook

Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon of butter and swirl to coat. When the butter is melted and slightly foaming, carefully place the assembled tortilla in the skillet. Cook for 2-3 minutes until the bottom is golden brown and the cheese begins to melt. Meanwhile, add the remaining 1/2 tablespoon butter to the skillet or brush it on the top tortilla.

Flip and finish

Using a spatula, carefully flip the quesadilla and cook another 2 minutes until the second side is golden and the cheese is fully melted. Press gently with the spatula for even contact. If cheese hasn’t fully melted after 4-5 minutes total, reduce heat to low, cover the skillet with a lid for 30-60 seconds, then uncover.

Slice

Transfer the cooked quesadilla to a cutting board. Let rest 1 minute, then cut into 4 wedges using a sharp knife or pizza cutter. Keep warm while you plate the sides.

Prepare tomato and lettuce

Place diced tomatoes in a small bowl. Add shredded lettuce on top or in a separate small bowl. Sprinkle the tomatoes with 1/8 tsp salt, 1/16 tsp black pepper, and 1/2 tablespoon lime juice (optional). Toss gently to combine.

Portion sour cream and jalapeños

Spoon 1/4 cup of sour cream into a small ramekin. Place 2 tablespoons of sliced pickled jalapeños into a second small ramekin or arrange alongside the sour cream.

Plate

Arrange quesadilla wedges on a plate. Add the diced tomatoes, shredded lettuce, sour cream ramekin, and jalapeños alongside. Serve immediately while the quesadilla is hot.