10" Cheese Quesadilla Recipe

Prepare cheese and fillings

Mix shredded cheddar and Monterey Jack in a bowl. If using optional add-ins (cilantro, jalapeño, cooked meat), mix them into the cheese so they are evenly distributed.

Heat pan

Place a 10–12 inch nonstick or cast-iron skillet over medium-low to medium heat. Add the butter and the oil. Swirl until butter is melted and begins to foam but not brown. The oil helps prevent burning.

Assemble quesadilla

Lay the 10" tortilla flat on a plate. Spread the cheese mixture evenly over half of the tortilla, leaving a 1/2" edge. Fold the empty half of the tortilla over the cheese to form a half-moon.

Cook first side

Carefully transfer the folded tortilla to the preheated skillet. Cook for 2 to 3 minutes, pressing gently with a spatula, until the underside is golden brown and crisp and the cheese starts to melt.

Flip and finish

Flip the quesadilla using a spatula and cook the second side for another 1.5 to 2 minutes, pressing lightly, until golden brown and cheese is fully melted. If the exterior browns too quickly before cheese melts, lower the heat and cover the skillet for 30–60 seconds to help the cheese melt through.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Slice into 4 wedges with a sharp knife or pizza cutter so the cheese doesn't run out.

Arrange wedges on a plate and serve with sour cream, salsa, and guacamole. Add a lime wedge for squeezing over the quesadilla if desired.