Entree: Mexico – Central Mexico – Quesadilla de queso (Cheese quesadilla)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 4 min

Total 9 min

Ingredients

- 8 corn tortillas, 6 in (15 cm)
- 8 oz (225 g) shredded Monterey Jack cheese (or queso Oaxaca), packed
- 2 tbsp (30 ml) vegetable oil or melted butter
- 1/4 tsp (1.5 g) fine salt
- Optional: salsa, lime wedges, or chopped cilantro for serving

Instructions

1. Heat a large dry skillet or comal over medium heat until hot.
2. Lightly brush one side of a tortilla with a little oil or butter, place oil-side down in the skillet, sprinkle 2 oz (55 g) shredded cheese evenly over the tortilla, top with a second tortilla (oiled side up).
3. Cook until the bottom tortilla is golden and the cheese begins to melt, about 1–2 minutes, then flip and cook the other side until golden and the cheese is fully melted, about 1–2 more minutes.
4. Transfer to a cutting board, slice into wedges, season with a pinch of salt, and serve immediately with salsa or lime wedges.