Cheese Quesadilla
A quick cheese quesadilla made with two 10-inch flour tortillas and shredded cheddar, cooked in a skillet until golden and melty.
Servings: 4 servings
Ingredients
Ingredients
- 2 teaspoonsunsalted butter or olive oil
- 2 flour tortillas 10 inch burritos
- 1/2 cupshredded cheddar cheese
Instructions
Instructions
- Heat a large non-stick skillet over medium heat and add 2 teaspoons unsalted butter or olive oil; swirl to coat the pan and melt the butter if using.
- Place one 10-inch flour tortilla in the skillet.
- Evenly sprinkle ½ cup shredded cheddar cheese over the tortilla.
- Place the second 10-inch flour tortilla on top of the cheese, aligning the edges, and press gently with a spatula.
- Cook 2–3 minutes, until the bottom tortilla is golden brown.
- Carefully flip the quesadilla with a spatula and cook the other side 2–3 minutes, until golden brown and the cheese is melted.
- Transfer the quesadilla to a cutting board, let rest about 1 minute, then cut into 6 triangles with a pizza cutter and serve.
Notes
Tips
Allow the quesadilla to cool completely and then transfer to an airtight container or wrap in aluminum foil or plastic wrap.
FRIDGE
: Store leftovers in the fridge for 3-4 days.
FREEZER
: You can freeze these quesadillas too! Just place into a freezer safe bag or container and then store in the freezer for up to 3 months.
Allow the quesadilla to cool completely and then transfer to an airtight container or wrap in aluminum foil or plastic wrap.
FRIDGE
: Store leftovers in the fridge for 3-4 days.
FREEZER
: You can freeze these quesadillas too! Just place into a freezer safe bag or container and then store in the freezer for up to 3 months.