Quesadilla Plate Recipe

Prepare cheese

Combine shredded cheddar and monterey jack in a small bowl and mix so the cheeses are evenly distributed.

Heat skillet

Place a nonstick skillet or cast-iron pan over medium-low heat. Allow it to warm about 1 minute; you want a gentle heat so cheese melts without burning the tortilla.

Butter tortilla

Spread half of the butter (about 1/2 tbs) evenly over one side of a tortilla. Leave the other half of the butter for the top of the assembled quesadilla.

Assemble

Place the buttered side of the tortilla down in the skillet. Quickly sprinkle half of the cheese mixture evenly over the tortilla, leaving a 1/2 inch border. Top with the second tortilla and spread the remaining butter on the exposed top side of the top tortilla.

Cook first side

Cook 2 to 3 minutes, checking frequently, until the bottom tortilla is golden brown and the cheese begins to melt. Lower heat if the tortilla browns too fast.

Flip and finish

Carefully flip the quesadilla using a wide spatula. Cook the second side 2 minutes more, pressing gently with the spatula so cheese contacts tortilla and finishes melting. If needed, cover the pan with a lid for 30–60 seconds to help cheese fully melt.

Rest and slice

Transfer the quesadilla to a cutting board and let rest 1 minute. Slice into 4 wedges using a sharp knife or pizza cutter.

Scoop salsa and sour cream into small ramekins for dipping. Arrange avocado slices on the plate beside the quesadilla wedges.

Serve warm. For a kid-friendly plate, serve one quesadilla (2 tortillas) cut into 4 wedges with 2 small dipping portions and avocado slices if desired.