Cheese Quesadilla Recipe

Prep the cheese and tortillas

Combine the shredded cheddar and Monterey Jack cheeses in a bowl and toss to mix evenly. If tortillas are refrigerated, let them sit at room temperature for 10 minutes so they lay flat; otherwise proceed.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil and spread to coat the pan. Let the pan heat for about 1 minute until shimmering but not smoking.

Assemble and cook first quesadilla

Butter one side of a tortilla with about 1/2 tablespoon of butter. Put the tortilla butter-side-down in the hot pan. Sprinkle about 3/4 cup of the cheese mixture evenly over the tortilla, leaving a 1/4-inch border. Season lightly with a pinch of salt and a small grind of black pepper. Top with a second tortilla, butter the top side with about 1/2 tablespoon butter.

Cook and flip

Cook for 2 to 3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula (or invert onto a plate and slide back into the pan). Cook the second side another 1.5 to 2 minutes until golden and cheese is fully melted. Reduce heat if the tortillas brown too quickly before the cheese melts.

Keep warm and repeat

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Repeat the assembly and cooking process with remaining tortillas and cheese, adding about 1/2 tablespoon butter to the pan before each new quesadilla if needed.

Slice

Using a sharp knife or pizza cutter, cut each quesadilla into 4 wedges. Wipe the pan with a paper towel between batches if there is excess melted cheese buildup.

Arrange quesadilla wedges on a serving platter. Serve immediately with sour cream and salsa on the side. Sprinkle chopped cilantro over the quesadillas and squeeze a lime wedge over them just before eating if using.