Ingredients:

  • 4 (7-inch) flour tortillas
  • 2 cups (225g) shredded Monterey Jack or Sharp Cheddar cheese
  • 2 tbsp (28g) unsalted butter, softened

Instructions:

  1. Pat the tortillas flat and toss pre-shredded cheese in a bowl to break up any clumps for an even melt.
  2. Place a non-stick skillet over medium heat. Add half a tablespoon of butter and swirl until it foams.
  3. Place one tortilla in the pan. Sprinkle a generous handful of cheese over the entire surface, leaving a small margin at the edge. Once the cheese begins to glisten, fold the tortilla in half to create a semi-circle.
  4. Press down lightly with a spatula and cook for 1–2 minutes per side until the crust is mahogany-colored and the cheese is molten.
  5. Slide the quesadilla onto a cutting board. Let it rest for 60 seconds, then slice into three equal wedges using a pizza cutter.