Easy Cheese Quesadillas
Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!
Yield
2 servingsPrep
5 minCook
6 minReady
12 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas (8 inch)
whole wheat or regular |
*
|
| 3 | ounces |
monterey jack cheese
or cheddar cheese, 2/3 cup, shredded |
|
| 1 | tablespoon |
jalapeño pepper
minced, optional |
|
| 1 | x |
canola oil
or olive oil, or any vegetable oil |
*
|
| 1 | x |
salt
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas (8 inch)
whole wheat or regular |
*
|
| 86.7 | ml/g |
monterey jack cheese
or cheddar cheese, 2/3 cup, shredded |
|
| 15 | ml |
jalapeño pepper
minced, optional |
|
| 1 | x |
canola oil
or olive oil, or any vegetable oil |
*
|
| 1 | x |
salt
optional |
*
|
Directions
Heat a 10-inch nonstick skillet over medium heat until hot, 2 to 3 minutes.
Put 1 tortilla in the skillet and toast until soft and puffed slightly at edges, 1 minute.
Flip the tortilla and toast until puffed and slightly browned, 1 minutes.
Transfer the tortilla onto a cutting board or a flat working surface.
Toast second tortilla while assembling first quesadilla.
Sprinkle ⅓ cup of cheese and half of jalapenos if desired, evenly over half of the tortilla, leaving ½-inch border around the edge.
Fold the tortilla in half and press to flatten.
Brush the top with good amount of oil, sprinkle lightly with the salt if desired, and set aside.
Repeat to assemble the second quesadilla.
Arrange both quesadillas in the skillet, oiled sides down.
Cook over medium heat until crisp and evenly browned, about 2 minutes.
Brush tops with oil.
Flip quesadillas with a spatula and cook until second sides are crisp and brown, about 2 minutes.
Place quesadillas on the plate, cool for about 2 minutes, cut quesadilla into half, or third, whatever wedges you desire.
Serve warm with sour cream and salsa if desired.
