Quesadilla Recipe

Prepare cheese blend

In a medium bowl, combine shredded cheddar and Monterey Jack cheeses. Add the 1/4 teaspoon salt and 1/8 teaspoon black pepper, and toss gently to distribute. If using cilantro, stir it into the cheese mixture.

Warm skillet

Place a 10- or 12-inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and spread it around the pan to lightly coat the surface. Heat for about 30–45 seconds until shimmering but not smoking; reduce heat to medium-low.

Butter the tortilla

While skillet heats, spread about 1/2 tablespoon of softened unsalted butter evenly over one side of a tortilla. The buttered side will contact the skillet to give a golden crisp exterior.

Assemble and cook first quesadilla

Place the tortilla butter-side down in the skillet. Immediately sprinkle roughly 3/4 cup of the cheese mixture evenly over the top (unbuttered) side, leaving about 1/2-inch border. Place a second tortilla on top, butter the top side with another 1/2 tablespoon of butter if desired for extra color, or leave unbuttered.

Cook until golden and melted

Cook for 2 to 3 minutes until the bottom tortilla is golden-brown and the cheese begins to melt. Using a large spatula, carefully flip the quesadilla. Add remaining 1/2 tablespoon butter to the pan edge if needed and cook the second side 1.5 to 2 minutes until golden and the cheese is completely melted. Adjust heat to prevent burning; lower heat if browning too quickly before cheese melts.

Repeat for remaining tortillas

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Repeat the process with the remaining tortillas and cheese to make a second quesadilla, adding the remaining butter in 1/2 tablespoon increments as needed.

Slice and serve

Using a sharp knife or pizza cutter, cut each quesadilla into 4 wedges. Serve immediately with salsa and/or sour cream to taste. Optional: garnish with additional chopped cilantro.

Notes

For a crispier exterior, press gently with spatula while cooking. For evenly melted cheese, keep heat moderate rather than high. You can substitute other melty cheeses or add fillings (chicken, veggies) — if adding moist fillings, reduce cheese slightly and pat fillings dry.