Cheesy Quesadillas

Cheesy Quesadillas

Crisp flour tortillas folded around melted cheese, ready in under 15 minutes.

Total 15 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal

Allergens

Dairy, Wheat

These quesadillas rely on a hot dry skillet to turn ordinary flour tortillas golden and crisp while the cheese inside melts into gooey pockets. A quick weekday lunch or after-school snack, they pair well with salsa or sour cream for dipping and come together with pantry staples.

Ingredients

  • 4 flour tortillas (8-inch)
  • 2 cups shredded cheddar cheese
  • 1 cups shredded Monterey Jack cheese
  • 2 tablespoons unsalted butter, softened
  • 0 salsa, for serving
  • 0 sour cream, for serving

Method

  1. In a small bowl, combine the shredded cheddar and Monterey Jack cheeses.

  2. Lay the tortillas flat and spread a thin layer of softened butter on one side of each.

  3. Sprinkle an even layer of the cheese mixture over the unbuttered side of each tortilla, covering half of each tortilla, then fold the other half over to form a half-moon.

  4. Heat a dry 9-inch skillet over medium heat until hot, about 2 minutes.

  5. Place one folded quesadilla, buttered side down, in the skillet and cook until golden brown and crisp, 2 to 3 minutes per side.

  6. Flip the quesadilla and cook the second side until golden and the cheese is fully melted, 2 to 3 minutes.

  7. Transfer to a cutting board and repeat with the remaining tortillas, wiping the skillet between batches if needed.

  8. Let each quesadilla rest for 1 minute, then slice into wedges and serve warm with salsa and sour cream.

Rate this recipe

★ 3.9 (1)

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    Cheesy Quesadillas

    These quesadillas rely on a hot dry skillet to turn ordinary flour tortillas golden and crisp while the cheese inside melts into gooey pockets. A quick weekday lunch or after-school snack, they pair well with salsa or sour cream for dipping and come together with pantry staples.

    15 min 4 servings 420 cal

    Ingredients

    • 4 flour tortillas (8-inch)
    • 2 cups shredded cheddar cheese
    • 1 cups shredded Monterey Jack cheese
    • 2 tablespoons unsalted butter, softened
    • 0 salsa, for serving
    • 0 sour cream, for serving

    Method

    1. 1

      In a small bowl, combine the shredded cheddar and Monterey Jack cheeses.

    2. 2

      Lay the tortillas flat and spread a thin layer of softened butter on one side of each.

    3. 3

      Sprinkle an even layer of the cheese mixture over the unbuttered side of each tortilla, covering half of each tortilla, then fold the other half over to form a half-moon.

    4. 4

      Heat a dry 9-inch skillet over medium heat until hot, about 2 minutes.

    5. 5

      Place one folded quesadilla, buttered side down, in the skillet and cook until golden brown and crisp, 2 to 3 minutes per side.

    6. 6

      Flip the quesadilla and cook the second side until golden and the cheese is fully melted, 2 to 3 minutes.

    7. 7

      Transfer to a cutting board and repeat with the remaining tortillas, wiping the skillet between batches if needed.

    8. 8

      Let each quesadilla rest for 1 minute, then slice into wedges and serve warm with salsa and sour cream.