Ingredients
Quesadillas
- 4 large flour tortillas 8 to 10 inches
- 8 ounces Oaxaca or Monterey Jack cheese coarsely grated
- 1 tablespoon neutral oil or softened butter for the pan, as needed
To serve
- 1/2 cup salsa optional
- 2 tablespoons chopped cilantro optional
Equipment
- Large skillet or griddle
- Wide spatula
- Pizza cutter or sharp knife
Instructions
- Grate the cheese so it melts evenly. Keep tortillas covered with a clean towel while working so their edges stay pliable.
- Lay one tortilla flat. Sprinkle 4 ounces of cheese over it, leaving a small border, then cover with a second tortilla. Repeat with the remaining two tortillas and cheese to make two large quesadillas.
- Warm a skillet over medium heat and brush lightly with oil or butter. Cook one large quesadilla at a time for 3 to 4 minutes per side, turning carefully with a wide spatula, until golden and the cheese has melted.
- Transfer to a cutting board and rest for 1 minute so cheese settles. Cut each large quesadilla into four wedges; serve two wedges per person, with salsa and cilantro if desired.
Nutrition
Serving: 1half quesadillaCalories: 390kcalCarbohydrates: 35gProtein: 18gFat: 20gSodium: 710mgFiber: 2g
Video
Notes
Cheese: Oaxaca and Monterey Jack melt smoothly. Pre-shredded cheese may melt less fluidly.
Allergens: Contains wheat and milk. Check tortilla labels for soy or other allergens.
Nutrition: Approximate per half of one large quesadilla before optional salsa.
Cost: Estimated US$5.25 total for tortillas, cheese and pan fat.
Video: Dished demonstrates a related preparation. This card uses four tortillas layered around Oaxaca or Monterey Jack in two large quesadillas, cooked over medium heat until crisp and melted.
