Name: Cheese Quesadillas
Total time: 25 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 pound Monterey Jack cheese , shredded (4 cups); 4 (10-inch) flour tortillas; ¼ cup plus 2 tablespoons vegetable oil for frying, divided; 1/8 teaspoon table salt

Why This Recipe Works

Gooey on the inside. Crispy on the outside. Stuffed with any variety of cheesy and delicious fillings. Quesadillas are a go-to snack for these reasons and many more because it only takes a few minutes and a few ingredients to make something truly delicious. We perfected the cheese quesadilla through a couple of simple tweaks. We used Monterey Jack cheese, not just for its distinctive flavor but also for its ability to easily melt without breaking. We also shallow-fried the quesadillas rather than cooking them in a dry skillet to promote enhanced browning for flavor and a flaky, attractive crispness. Check out our version for two.

Before You Begin

Ten-inch tortillas might also be labeled “large burrito” tortillas. Two fish spatulas work well for flipping the quesadillas in step 2. The quesadillas can be served plain, with your favorite hot sauce, or with our Tomatillo-Avocado Sauce or Quick Tomato Salsa.

Instructions

Spread one-quarter of cheese over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over cheese and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.

Heat ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Divide salt evenly over top of each quesadilla, cut into wedges, and serve.