One Cheese Quesadilla Recipe

Prep

Grate the cheddar cheese if not pre-shredded and loosely pile it so it melts evenly. If using cilantro, chop and set aside. Bring all accompaniments (sour cream, salsa, guacamole) to room temperature so they’re not too cold against the hot quesadilla.

Heat pan

Place a nonstick or cast-iron skillet over medium-low to medium heat. Add the 1 tsp cooking oil and swirl to coat. The oil helps prevent the butter from burning and promotes even browning.

Assemble

Butter one side of each tortilla lightly with the unsalted butter (about 1/2 tbs per tortilla). Place one tortilla butter-side-down in the heated skillet. Sprinkle half the shredded cheese evenly over the tortilla in a single layer, leaving a small 1/2-inch border. If using cilantro, sprinkle it evenly over the cheese. Season the cheese lightly with about 1/2 tsp kosher salt and a pinch of black pepper.

Top and cook

Place the second tortilla on top, butter-side-up. Cook for 2 to 3 minutes, monitoring the underside; it should turn golden brown and slightly crisp. Reduce heat if browning too quickly before the cheese melts.

Flip and finish

Carefully flip the quesadilla using a wide spatula. Cook the other side another 1.5 to 2 minutes until golden brown and the cheese is fully melted. Press gently with the spatula to help the tortillas adhere and the cheese to melt evenly.

Rest and slice

Transfer the quesadilla to a cutting board and let rest for 1 minute (this prevents the cheese from running out when cut). Using a sharp knife or pizza cutter, slice into 4 wedges.

Season and serve

Sprinkle the cut quesadilla with the remaining 1/2 tsp kosher salt and a little extra black pepper if desired. Serve immediately with lime wedges and optional sides: sour cream, salsa, and guacamole.