Cheese Quesadilla Recipe

Name: Taco Libre North St. Augustines Cheese Quesadilla Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count flour tortillas (8-inch); 1.5 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 2 tbs unsalted butter; 1 tsp vegetable oil; 0.25 tsp salt; 0.125 tsp ground black pepper; 0.5 cups sour cream; 0.5 cups salsa; 0.5 cups guacamole; 2 tbs fresh cilantro (chopped); 2 count lime wedges

Inspired by Taco Libre North St. Augustine

Time25m

Serves4

Make Cheese Quesadilla Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Quesadilla

4 count flour tortillas (8-inch)

1 1/2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

2 tbs Unsalted butter

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

1/8 tsp ground black pepper

Optional garnishes & sides

1/2 cups Sour cream

1/2 cups salsa

1/2 cups Guacamole

2 tbs fresh cilantro (chopped)

2 count Lime wedges

Method

Quesadilla

Prepare ingredients

Grate or shred the cheddar and Monterey Jack cheeses and mix them together in a bowl. Measure out butter, oil, salt, and pepper so they are ready.

Heat pan

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Allow it to warm for 2 minutes. Add the teaspoon of vegetable oil and swirl to lightly coat the surface; this helps prevent sticking and promotes even browning.

Butter tortillas

Spread about 1/2 tablespoon of butter evenly on one side of a tortilla. The buttered side will be the outside that contacts the hot pan for crisp, golden texture. Repeat for the number of quesadillas you will cook (you can cook 1 at a time or 2 if your pan fits).

Assemble and cook

Place the tortilla buttered-side-down in the hot skillet. Immediately sprinkle about 3/4 cup of the cheese mixture evenly over the tortilla, leaving a 1/4-inch border. Lightly season the cheese with a small pinch of salt and a crack of black pepper. Top with a second tortilla, buttered side facing up. Cook for 1.5–2 minutes without pressing, until the bottom tortilla is golden-brown and the cheese begins to melt. Carefully flip the assembled quesadilla using a wide spatula (or two spatulas) and cook the second side for another 1.5–2 minutes until golden-brown and cheese is fully melted. If the exterior browns too quickly before the cheese melts, lower the heat slightly and cover the pan with a lid for 30–60 seconds to help the cheese melt through.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute—this helps the cheese set slightly and makes slicing neater. Using a sharp knife or pizza cutter, slice each quesadilla into 4 wedges.

Repeat

Repeat the assemble-and-cook steps with remaining tortillas and cheese, adding more butter to the pan (1/2 tablespoon per tortilla) as needed.

Optional garnishes & sides

Arrange sour cream, salsa, and guacamole in small bowls for dipping. Garnish the plated quesadilla wedges with chopped cilantro and serve lime wedges on the side for squeezing over the quesadilla if desired.