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flameDessertMexican & LatinUnder 30 mins
Crispy-Edged Quesadilla
Total10 min
Serves1 quesadilla
Ingredients
- 2 teaspoons oil (such as olive, grapeseed or sunflower oil)
- 1 (8-inch) flour tortilla
- 2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)
Instructions
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
Originally published at cooking.nytimes.com. Reproduced for personal collection.