The perfect spur-of-the-moment snack—will you top yours with guacamole, salsa, or sour cream?

  • Uses the stovetop
  • Uses a knife
  • Beginner
  • 15 minutes
  • Serves 2 to 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

2 (8-­inch)
flour tortillas
⅔ cup
shredded Monterey Jack cheese
4 teaspoons
vegetable oil

Gather Cooking Equipment

Cutting board
Pastry brush
10-inch nonstick skillet
Chef's knife
(8-­inch) flour tortillas
⅔ cup
shredded Monterey Jack cheese

Lay tortillas on cutting board. Sprinkle half of cheese over half of first tortilla. Fold tortilla in half, forming half-­moon shape with cheese inside, and press to flatten. Repeat with second tortilla and remaining cheese.

teaspoons vegetable oil

Use pastry brush to brush top of each quesadilla with 1 teaspoon oil. Place quesadillas in 10-inch nonstick skillet, oiled sides down. Brush second side of each quesadilla with another 1 teaspoon oil.

Folding quesadillas before cooking means you can cook two at a time in one skillet. Just make sure to arrange folded edges in center of skillet, with curved parts following curves of skillet.


Heat skillet over medium heat and cook until bottoms of quesadillas are crisp and well browned, 2 to 3 minutes.


Use tongs to flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes. Turn off heat.


Slide quesadillas out of skillet and onto cutting board. Let cool for 2 minutes. Cut each quesadilla in half. Serve warm.