About This Recipe
This recipe prepares flour tortillas with melted cheese filling, cooked in butter until crisp, served with heated tomato-based salsa. The method emphasizes achieving a golden-brown exterior.
Why You’ll Love This Recipe
- Requires minimal cooking time
- Uses basic pantry ingredients
- Butter creates crispy texture
- Customizable filling options
Ingredients
For Quesadillas
- 4 large flour tortillas (8-inch diameter)
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons unsalted butter
For Warm Salsa
- 1 cup prepared tomato salsa
- 1 teaspoon olive oil
Step by Step Instructions
- Heat small saucepan over medium heat. Add olive oil and salsa
- Cook salsa for 3-4 minutes, stirring occasionally, until warmed through. Remove from heat
- Place skillet over medium heat. Melt ½ tablespoon butter
- Lay one tortilla in skillet. Sprinkle ½ cup cheese evenly over tortilla
- Top with second tortilla. Cook for 2-3 minutes until bottom is golden
- Spread ½ tablespoon butter on top tortilla. Carefully flip quesadilla
- Cook for 2-3 minutes until second side is golden and cheese melts
- Transfer to cutting board. Repeat with remaining tortillas and butter
- Cut each quesadilla into quarters
- Serve immediately with warm salsa
FAQ
Can I use corn tortillas?Flour tortillas recommended for flexibility and crisping.How do I prevent soggy quesadillas?Maintain medium heat and don’t overload with filling.Can I add protein?Pre-cooked chicken or beef can be added with cheese.
You Must Know
- Butter quantity affects crispiness – use specified amount
- Cheese should be shredded, not sliced, for even melting
- Skillet temperature is crucial: too low causes sogginess, too high burns butter
- Quesadillas must be served immediately for optimal texture
Storage Tips
- Store leftover quesadillas in airtight container for up to 2 days
- Reheat in skillet over medium heat to restore crispiness
- Microwave reheating results in soft texture
- Salsa should be stored separately and reheated before serving