Quesadilla Recipe

Prepare tortillas and cheese

Shred the Monterey Jack if not pre-shredded. Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and the 1 teaspoon of vegetable oil; the oil raises the butter's smoke point and gives even browning.

Place one tortilla in the hot skillet. Sprinkle about 1/2 cup of shredded Monterey Jack evenly over the tortilla, leaving a 1/2-inch border. Season the cheese lightly with a pinch of the kosher salt and black pepper.

Top with a second tortilla (for a double tortilla quesadilla) or fold the tortilla in half if using a single large tortilla. Cook for 2–3 minutes, pressing gently with a spatula, until the bottom is golden brown and the cheese begins to melt.

Carefully flip the quesadilla (if using two tortillas) or fold-over half (if folded) and add the remaining 1 tablespoon butter to the pan around the edge so it melts into the tortilla. Cook another 2–3 minutes until the other side is golden and the cheese is fully melted.

Transfer the cooked quesadilla to a cutting board and let it rest 1 minute. Cut into 4 wedges with a sharp knife or pizza cutter. Repeat the process with remaining tortillas and cheese, adding butter as needed.

Halve the avocados, remove pits, and scoop the flesh into a medium bowl. Mash to a slightly chunky consistency using a fork.

Add lime juice, minced red onion, chopped cilantro, minced jalapeño, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir gently to combine. Taste and adjust seasoning or lime as needed. Keep covered with plastic wrap (pressed onto the surface) until serving to minimize browning.

In a small bowl, stir together sour cream, lime zest (if using), and 1/8 teaspoon salt until smooth. Adjust salt to taste. Chill briefly if preparing ahead.