Cheese Quesadilla

1. 1
   prep

   Prepare the cheese filling.

   1.In a mixing bowl, combine 1.5 cups shredded cheddar and 0.5 cup shredded Monterey Jack.

   2.Add a pinch of salt and toss gently with your fingers to distribute evenly.

   3.Set the cheese mixture aside within easy reach of the stove.
2. 2
   fry

   Cook the first quesadilla.

   1.Heat a large non-stick skillet over medium heat.

   2.Very lightly butter one side of a tortilla with about ¼ of the softened butter.

   3.Place the tortilla butter-side down in the skillet.

   4.Sprinkle ½ cup of the cheese mixture evenly over one half of the tortilla.

   5.Fold the empty half over the cheese to create a half-moon shape.

   TIPMedium heat ensures the cheese melts fully before the tortilla burns.
3. 3
   fry · ~5 min

   Cook until golden and crisp.

   1.Cook for 2-3 minutes until the bottom is golden brown and crisp.

   2.Carefully flip with a spatula and cook the other side 2-3 minutes until golden.

   3.Press down gently with the spatula as it cooks to ensure even contact with the pan.

   TIPIf cheese oozes out, don't worry — those crispy cheese edges are the best part.
4. 4
   rest · ~1 min

   Slice and serve hot.

   1.Transfer to a cutting board and let rest 1 minute so the cheese sets slightly.

   2.Cut into 3 wedges using a sharp knife or pizza cutter.

   3.Repeat with remaining tortillas, butter, and cheese mixture.

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