Cheese Quesadilla Recipe

Prep cheese and tortilla

Measure and mix the shredded cheddar and Monterey Jack cheeses in a small bowl so the blend is even. Lay out two 8-inch flour tortillas on a clean surface.

Heat pan and butter

Place a nonstick skillet or griddle over medium-low heat. Add the unsalted butter and allow it to melt and foam, coating the surface — about 30 seconds. Reduce heat to low-medium if the butter starts to brown quickly.

Assemble quesadilla

Place one tortilla in the buttered skillet. Sprinkle the mixed cheeses evenly over the tortilla, keeping about 1/4 inch clear at the edge so the cheese won’t spill out. Place the second tortilla on top and press gently with a spatula to make contact.

Cook first side

Cook the quesadilla for 1.5–2.5 minutes until the bottom tortilla is golden brown and the cheese inside begins to melt. Keep heat moderate so the tortilla browns slowly and the cheese melts fully.

Flip and finish

Carefully flip the quesadilla using a wide spatula. Cook the other side for another 1.5–2 minutes until golden brown and the cheese is fully melted. If the tortilla browns too quickly before the cheese melts, lower the heat and cover the pan for 30–45 seconds to trap heat and finish melting the cheese.

Rest and cut

Transfer the cooked quesadilla to a cutting board and let rest 1 minute (this helps the cheese set slightly). Using a pizza cutter or sharp knife, cut into 4 wedges for easy handling by kids.

Place the quesadilla wedges on a plate with small ramekins or dollops of mild salsa, sour cream, and/or guacamole for dipping. Serve warm.