Name: Quesadillas with Queso Fresco and Roasted Peppers
Total time: 25 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 plain flour tortillas , eight-inch; 2/3 cup queso fresco , crumbled; 1/2 teaspoon minced fresh cilantro leaves; 1 tablespoon minced pickled jalapeños (optional); 2 tablespoons chopped roasted red pepper , patted dry to remove excess moisture; vegetable oil for brushing tortillas

Why This Recipe Works

For a quesadilla recipe that was delicious yet also quick enough to make a satisfying snack, we kept the tortillas crisp by lightly toasting them in a dry skillet and then filling them with cheese, lightly coating them with oil, and returning them to the skillet until they were well browned and the cheese was fully melted. Not yet satisfied that our quesadilla recipe was speedy enough, we made the process even more convenient by switching to small 8-inch tortillas and folding them in half around the filling. This allowed us to cook two at a time in the same skillet, and the fold kept our generous cheese filling from oozing out.

Before You Begin

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Instructions

Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, 1/4 teaspoon cilantro, half of jalapeños, if using, and half of red pepper over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.