Cheese Quesadilla Recipe

Prep

Grate the cheeses if not pre-shredded and gently toss together in a bowl. Lay out the tortillas on a work surface.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Let the pan heat 1 to 2 minutes until shimmering but not smoking.

Assemble first quesadilla

Lightly butter one side of a tortilla with about 1/2 tablespoon unsalted butter. Place the tortilla butter-side-down in the hot skillet. Sprinkle a thin even layer of the mixed cheeses over the tortilla, leaving a 1/2-inch border. Season the cheese lightly with a pinch of salt and black pepper.

Top and cook

Lightly butter one side of a second tortilla with 1/2 tablespoon butter and place it butter-side-up over the cheese to form a sandwich. Cook 2 to 3 minutes, pressing gently with a spatula, until the bottom tortilla is golden brown and the cheese begins to melt.

Flip and finish

Carefully flip the quesadilla using a spatula (or invert onto a plate then slide back into the pan) and cook the second side another 1.5 to 2 minutes until golden brown and the cheese is fully melted. If the outside browns too fast before the cheese melts, reduce the heat slightly.

Repeat

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Add remaining 1 tablespoon unsalted butter to the skillet, wipe if necessary, and repeat the assembly and cooking process with the remaining tortillas and cheese to make 3 more quesadillas (or 4 if you prefer smaller portions).

Slice and serve

Using a sharp knife or pizza cutter, cut each quesadilla into 4 wedges. Arrange on a platter and serve hot with optional accompaniments.

Place sour cream, salsa, and guacamole in small bowls for dipping. Garnish with chopped cilantro and serve lime wedges alongside for squeezing over the warm quesadillas.