Cheese Quesadillas

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the two cheeses together with the spring onion, chilli and salt.

   Mark done

2. Butter one side of each tortilla very lightly, right to the edges.

   Mark done

3. Heat a dry non-stick pan over medium heat. Lay one tortilla in, buttered side down.

   Mark done

4. Scatter a quarter of the cheese over one half only, then fold the empty half over.

   Mark done

5. Cook for 2 to 3 minutes until the underside is blistered and golden, pressing gently with a spatula.

   Mark done Start 2 min timer

6. Flip and cook the second side for 2 minutes more, until the cheese is fully molten.

   Mark done Start 2 min timer

7. Slide onto a board and rest for 60 seconds before cutting into wedges — cutting immediately lets all the cheese escape.

   Mark done Start 60 sec timer

8. Serve with salsa, soured cream and coriander.

   Mark done

Chef’s Tips

• Grate your own cheese. Pre-grated is coated in starch that prevents a clean melt.
• Fold rather than stacking two tortillas; the filling stays put and it is easier to flip.
• Add cooked chorizo, black beans or leftover chicken, but keep the total filling thin or the cheese cannot bind it.

Pairing Suggestions

• A cold beer or a michelada
• Serve with guacamole and pickled jalapeños
• Follow with fresh mango

Storage & Reheating

Best immediately. Keeps 1 day refrigerated; re-crisp in a dry pan for 2 minutes a side.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.