recipe

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

safety
  • Uses the stovetop
  • Uses a knife
difficulty
  • Beginner
time
  • 15 minutes
yield
  • Serves 2 to 4

hey curious cook—

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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
Tongs
Chef's knife
1
 
2
(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.

 
2
 
4
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.

 
3
 

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

 
4
 

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

 
5
 

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