Name: Cheese Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 pieces Large Flour Tortillas; 1.5 cups Shredded Monterey Jack Cheese; 1 cup Shredded Sharp Cheddar Cheese; 1 cup Shredded Oaxaca Cheese; 2 tbsp Unsalted Butter; 0.5 tsp Garlic Powder; 0.25 tsp Ground Cumin

"Experience the ultimate comfort food with these gourmet cheese quesadillas, featuring a perfectly balanced blend of sharp cheddar, creamy Monterey Jack, and stretchy Oaxaca cheese. Every bite delivers a satisfying crunch from the toasted buttered tortilla followed by a rich, gooey center."

1 Ingredients

Qty	Item
4 pieces 4 pieces	Large Flour Tortillas
1.5 cups 170 g	Shredded Monterey Jack Cheese
1 cup 115 g	Shredded Sharp Cheddar Cheese
1 cup 115 g	Shredded Oaxaca Cheese
2 tbsp 28 g	Unsalted Butter
0.5 tsp 1.5 g	Garlic Powder
0.25 tsp 0.5 g	Ground Cumin

2 Instructions

Step 1. In a medium bowl, combine the shredded Monterey Jack, Sharp Cheddar, and Oaxaca cheese. Toss with garlic powder and cumin until evenly distributed.

Step 2. Place a large non-stick skillet or griddle over medium heat.

Step 3. Lightly butter one side of a flour tortilla. Place the tortilla, buttered-side down, into the heated skillet.

Step 4. Evenly spread about 3/4 cup of the cheese mixture over the entire surface of the tortilla.

Step 5. Once the cheese begins to show signs of melting, fold the tortilla in half using a spatula, creating a half-moon shape.

Step 6. Press down firmly with the spatula to ensure even browning and to help the cheese bind the tortilla together.

Step 7. Cook for 2-3 minutes per side, or until the tortilla is deep golden brown and crispy, and the cheese is fully melted and bubbling.

Step 8. Remove from the heat and let the quesadilla rest for 1 minute on a cutting board to allow the cheese to set slightly.

Step 9. Slice into three wedges and serve immediately with salsa, guacamole, or sour cream.

·
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents a smooth, gooey melt.
·
Use medium-low heat if your tortillas are browning too fast before the cheese melts inside.
·
To keep quesadillas crispy while making a large batch, place them on a wire rack in a 200°F (95°C) oven.
·
Try adding a pinch of chili flakes or diced pickled jalapeños into the cheese mix for an extra kick of heat.

? Frequently Asked Questions

What is the best cheese for quesadillas?

A combination of high-melt cheeses is best. Monterey Jack provides creaminess, Oaxaca offers a great 'cheese pull', and Sharp Cheddar adds a punch of flavor.

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are less pliable and may crack when folded. You can either make smaller individual quesadillas or stack two tortillas with cheese in between.

How do I prevent my quesadilla from getting soggy?

Avoid using too much oil or butter, and ensure your pan is preheated. Also, avoid adding wet ingredients (like fresh tomatoes) directly into the cheese filling.

How do I reheat leftover quesadillas?

Reheat them in a dry skillet over medium heat for 2 minutes per side to restore the crispiness. Avoid the microwave, as it will make the tortilla chewy and soft.

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