Cheese Quesadilla Recipe

Prepare cheese blend

In a medium bowl combine shredded cheddar and Monterey Jack cheeses. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper, toss lightly to mix so seasoning is evenly distributed.

Heat pan

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon olive oil and swirl to coat the bottom. Allow the pan to become hot but not smoking, about 1 minute.

Assemble quesadilla

Lay one flour tortilla flat on a plate or cutting board. Sprinkle about 3/4 to 1/2 cup of the cheese blend evenly over half of the tortilla, leaving a 1/2-inch edge. Fold the tortilla in half over the cheese to form a semicircle. Repeat to assemble remaining tortillas and cheese.

Cook quesadilla

Melt 1/2 tablespoon of butter in the preheated skillet and swirl to coat. Carefully transfer one assembled quesadilla to the pan. Cook for 2 to 3 minutes until the bottom is golden brown and crisp and the cheese begins to melt. Add remaining 1/2 tablespoon butter to the pan edge if needed for browning between quesadillas.

Flip and finish

Using a spatula, carefully flip the quesadilla and press gently with the spatula for about 30 seconds to 1 minute until the second side is golden brown and cheese is fully melted. If the exterior browns before cheese melts, lower heat slightly and cover the skillet with a lid for 30-60 seconds to help the cheese melt through.

Rest and cut

Transfer the cooked quesadilla to a cutting board and let rest 1 minute (this helps the cheese set slightly). Using a sharp knife or pizza cutter, slice into 3 or 4 wedges. Repeat the cooking process with remaining assembled quesadillas, adding butter as needed and wiping the pan between batches if cheese residue builds up.

Arrange sour cream, salsa, and guacamole in small bowls for serving. Sprinkle chopped cilantro over the quesadilla wedges and serve with lime wedges on the side. Encourage squeezing a little lime over the quesadilla before eating if desired.