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1
Heat a 10-inch nonstick skillet over medium heat until hot, 2 to 3 minutes.
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2
Put 1 tortilla in the skillet and toast until soft and puffed slightly at edges, 1 minute.
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3
Flip the tortilla and toast until puffed and slightly browned, 1 minutes.
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4
Transfer the tortilla onto a cutting board or a flat working surface.
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5
Toast second tortilla while assembling first quesadilla.
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6
Sprinkle 13 cup of cheese and half of jalapenos if desired, evenly over half of the tortilla, leaving 1/2-inch border around the edge.
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7
Fold the tortilla in half and press to flatten.
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8
Brush the top with good amount of oil, sprinkle lightly with the salt if desired, and set aside.
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9
Repeat to assemble the second quesadilla.
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10
Arrange both quesadillas in the skillet, oiled sides down.
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11
Cook over medium heat until crisp and evenly browned, about 2 minutes.
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12
Brush tops with oil.
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13
Flip quesadillas with a spatula and cook until second sides are crisp and brown, about 2 minutes.
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14
Place quesadillas on the plate, cool for about 2 minutes, cut quesadilla into half, or third, whatever wedges you desire.
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15
Serve warm with sour cream and salsa if desired.
