Cheese Quesadilla Recipe

Prepare cheese blend

In a medium bowl combine the shredded cheddar and shredded Monterey Jack. Stir to evenly mix. Season the cheese lightly with 1/2 teaspoon of the salt and the black pepper; toss to distribute.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon oil and allow it to warm for about 30 seconds until shimmering but not smoking.

Butter tortillas

Spread about 1/2 tablespoon of unsalted butter on one side of a tortilla. Repeat for the other tortillas as you prepare each quesadilla (butter side will be the outside that contacts the skillet). Keep remaining butter for subsequent tortillas.

Assemble and cook (make 2 two-tortilla quesadillas)

Put a buttered tortilla, butter-side-down, in the hot skillet. Sprinkle about 1/2 cup of the cheese mixture evenly over the tortilla, leaving a 1/4-inch border. Top with a second tortilla with the buttered side up. Cook 2–3 minutes without moving, until the bottom is golden brown and the cheese begins to melt.

Flip and finish

Carefully flip the quesadilla with a wide spatula. Cook the second side 1.5–2 minutes until golden brown and the cheese is fully melted. If needed, press gently with the spatula to ensure even contact and melting.

Repeat

Transfer the cooked quesadilla to a cutting board and keep warm. Wipe out the skillet if excess oil accumulates, add the remaining 1/2 tablespoon butter, and repeat the assemble-and-cook steps with the remaining tortillas and cheese to make the second quesadilla.

Season and rest

After cutting each quesadilla into 4 wedges, sprinkle the remaining 1/2 teaspoon salt over the cut quesadillas while warm. Let rest 1 minute so cheese sets slightly for cleaner slices.

Arrange sour cream, salsa and guacamole in small bowls. Place chopped cilantro and lime wedges on the serving platter. Serve each warm quesadilla with toppings on the side for dipping or spooning.