Quesadillas

By DreiFromBK

An authentic quesadilla is meant to be a quick snack, not an overstuffed tortilla with complicated fillings. We wanted a simple toasted tortilla, crisp and hot, filled with just the right amount of cheese.

We kept the tortillas crisp by lightly toasting them in a dry skillet. We then filled them with cheese and pickled jalapeños, lightly coated the tortillas with oil, and returned them to the skillet until they were well browned and the cheese was fully melted. Not yet satisfied that our recipe was speedy enough, we made the process even more convenient by switching to small 8-inch tortillas and folding them in half around the ­filling. This allowed us to cook two at one time in the same skillet, and the fold also kept our generous cheese filling from oozing out.

Ingredients

• 2 plain flour tortillas, eight-inch
• 2/3 cup shredded cheddar cheese or shredded Monterey Jack (3 ounces)
• 1 tablespoon minced pickled jalapeños (optional)
• Vegetable oil for brushing tortillas
• Kosher salt

Details

Adapted from americastestkitchen.com

Preparation

Step 1

Makes 2 folded 8-inch Quesadillas

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.




1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.