Cheddar Quesadilla Recipe

Prepare filling

In a medium bowl combine the grated cheddar, chopped green chiles or sliced pickled jalapeños, chopped cilantro (if using), salt, and black pepper. Toss gently to distribute ingredients evenly.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Allow it to heat for 1–2 minutes until hot but not smoking.

Assemble and cook first quesadilla

Melt 1 tablespoon butter in the skillet, swirling to coat the surface. Place one tortilla in the skillet. Sprinkle about 1/2 cup of the cheddar mixture evenly over the tortilla, leaving a 1/2-inch border. Fold the tortilla in half (or place a second tortilla on top if you prefer a full sandwich). Cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt.

Flip and finish cooking

Carefully flip the quesadilla using a spatula. Add the remaining 1/2 tablespoon butter to the pan around the quesadilla (it will melt into the edge). Cook another 1.5–2 minutes until the second side is golden and the cheese is fully melted. Press gently with the spatula to encourage even contact and melting.

Repeat for remaining tortillas

Remove the cooked quesadilla to a cutting board and let rest 1 minute. Repeat the assembly and cooking process with the remaining tortillas and filling. If making multiple at once, wipe the pan lightly and re-butter between quesadillas as needed.

Slice and serve

Using a sharp knife or pizza cutter, slice each quesadilla into 3–4 wedges. Serve immediately topped with a few extra chopped green chiles or jalapeño slices and a sprinkle of cilantro. Offer sour cream, salsa, and lime wedges on the side.

Spoon sour cream and salsa into small bowls. Serve alongside warm quesadilla wedges with lime wedges for squeezing over. Adjust heat by adding more jalapeño slices or a dash of hot sauce to each wedge as desired.