Ingredients
- 4 8-inch flour tortillas
- 6 oz cheddar cheese 168 g, freshly grated
- 1 tablespoon unsalted butter 14 g, divided; optional toppings excluded
Equipment
- Large skillet
- Wide spatula
- Cheese grater
- Cutting board and knife
Instructions
- Divide the grated cheese into four equal portions. Spread one portion across half of each tortilla, leaving a narrow border, then fold the empty half over the cheese.
- Heat a large skillet over medium-low to medium heat. Add one-quarter of the butter and swirl to make a thin coating. The butter should foam gently without smoking or turning dark.
- Add one folded quesadilla. Cook for about 2–3 minutes, until the underside is golden, then turn carefully with a wide spatula and cook the second side for about 2 minutes, until the cheese is melted. Adjust the heat if the tortilla browns before the filling melts.
- Repeat with the remaining quesadillas and butter, allowing about 20 minutes of cooking time for all four. Rest each on a board for 1 minute, cut into wedges and serve promptly. Offer salsa or avocado separately if desired.
Nutrition
Calories: 345kcalCarbohydrates: 26.5gProtein: 13gCholesterol: 53mgFiber: 1g
Video
Notes
Estimated nutrition is per whole quesadilla, excluding optional toppings, using a 140-calorie flour tortilla, 42 g cheddar and 3.5 g butter. Brands vary; displayed nutrients are estimates, not laboratory results. Cost basis: four tortillas from an assumed US$3 ten-pack ($1.20), 168 g cheese from a $3/227 g pack ($2.22), and 14 g butter from a $4/454 g pack ($0.12), rounded to $3.55. Contains wheat and milk. Refrigerate within 2 hours (1 hour above 90°F), use within 3–4 days and reheat to 165°F. Allrecipes’ instructional video demonstrates the folded skillet technique and optional additions; this recipe uses cheddar alone.