Essentials: Quesadillas Recipe

1. 1

   Heat 10-inch nonstick or 12-inch cast-iron 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 and half of jalapenos, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

2. 2

   Put both quesadillas in skillet, oiled sides down, with their flat sides together so that together they fill the skillet; cook over medium heat until crisp and well browned 1 to 2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board. Cool about 3 minutes-otherwise the cheese will all just ooze out, and you'll burn your mouth if you try to eat them right away anyway. Halve each quesadilla and serve.

3. 3

   Finished quesadillas can be held on a baking sheet in a 200u00b0F oven for up to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.