Cheese Quesadilla Recipe

Prepare cheese

Combine shredded cheddar and Monterey Jack in a bowl; toss with 1/4 teaspoon salt and 1/8 teaspoon black pepper to season evenly.

Heat pan

Place a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and spread to coat the bottom. Heat until shimmering but not smoking (about 1 minute).

Assemble first quesadilla

Lay one flour tortilla flat on a plate or work surface. Sprinkle about 3/4 cup of the cheese mixture evenly over half of the tortilla, leaving a small border. Fold the tortilla in half to enclose the cheese.

Cook first side

Add 1/2 tablespoon unsalted butter to the preheated skillet and swirl until melted and foaming. Place the folded quesadilla in the skillet. Cook undisturbed for 2 to 3 minutes, until the underside is golden brown and crisp.

Flip and finish

Carefully flip the quesadilla using a spatula. Add the remaining 1/2 tablespoon butter around the edge if needed. Cook another 1.5 to 2 minutes until the second side is golden and the cheese is fully melted. Press gently with the spatula to encourage even melting.

Keep warm and repeat

Transfer the finished quesadilla to a cutting board and tent loosely with foil to keep warm. Repeat the assemble-and-cook process with the remaining tortillas and cheese, adding oil to the pan if it becomes dry and adding butter for each quesadilla as directed.

Slice and serve

Let cooked quesadillas rest for 1 minute, then slice each into 4 wedges with a sharp knife or pizza cutter. Serve immediately with optional sour cream, salsa, guacamole, chopped cilantro, and lime wedges.

Spoon sour cream, salsa, and guacamole into small bowls for serving. Scatter chopped cilantro over the cut quesadilla wedges and place lime wedges on the side for squeezing.