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Ingredients
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Quesadillas
To serve (optional)
Method
Quesadillas
- 1
Prep cheese and tortillas
Shred the Chihuahua cheese if not pre-shredded and measure out 1 cup. Lay out the 4 corn tortillas on a clean work surface.
- 2
Heat skillet
Place a nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon of butter and 1/2 teaspoon vegetable oil (optional) and swirl to coat the pan. Heating gently prevents the tortillas from burning before the cheese melts.
- 3
Assemble first quesadilla
Place one tortilla in the skillet. Sprinkle about 1/4 cup shredded Chihuahua cheese evenly over the tortilla, leaving a small border. Place a second tortilla on top to make a sandwich. Cook 1.5–2 minutes, until the bottom tortilla is lightly golden and the cheese begins to melt.
- 4
Flip and finish
Carefully flip the quesadilla with a spatula. Add another 1/2 tablespoon butter to the pan around the edge if needed. Press lightly with the spatula and cook another 1.5–2 minutes until the second side is golden and the cheese is fully melted. Remove to a cutting board and let rest 30 seconds.
- 5
Cook remaining quesadillas
Repeat the process for the remaining two tortillas: add butter to the pan as needed (about 1/2 tablespoon per quesadilla), assemble with 1/4 cup cheese each, and cook until golden and melty. Keep finished quesadillas warm on a plate tented with foil.
- 6
Season and cut
Lightly sprinkle a pinch of salt over each quesadilla if desired. Cut each quesadilla into 3–4 wedges for easy kid-sized portions.
To serve (optional)
- 7
Place wedges on a small plate and serve with optional sides: a dollop of sour cream, mild salsa, and/or a spoonful of avocado or guacamole for dipping.
