Cheese Quesadillas

Ingredients

• 8 flour tortillas (8-inch)
• 3 cups freshly shredded Monterey Jack cheese (12 ounces; grate from a block)
• 4 teaspoons neutral oil, divided
• 1/2 cup prepared salsa
• 1/2 cup sour cream
• 1 avocado, pitted, peeled, and thinly sliced
• 1 lime, cut into 4 wedges

Method

1. 1

   Step 1. Allow about 35 minutes: 10 minutes of preparation and 25 minutes for four skillet batches. Use a 12-inch skillet, a wide spatula, and a rimmed sheet pan. Heat the oven to 200°F to hold finished quesadillas briefly. These are folded flour-tortilla cheese quesadillas, with no precooked-meat prerequisite.

2. 2

   Step 2. Lay out the tortillas. Distribute the cheese evenly over one half of each tortilla, about 6 tablespoons apiece, leaving a 1/2-inch border so the filling stays inside. Fold the empty half over the cheese and press gently. Keep the filled tortillas flat rather than stacking them heavily.

3. 3

   Step 3. Heat the skillet over medium heat for 2 minutes. Add 1 teaspoon oil and swirl to coat. Fit two folded tortillas in the pan with a little space between them. Cook for 2–3 minutes until the undersides are lightly golden and crisp. Press gently with the spatula so the cheese starts to bind the halves.

4. 4

   Step 4. Carefully flip each quesadilla and cook for another 2–3 minutes, until the second side is golden and the cheese is melted all the way through. Reduce the heat if the tortilla is browning before the cheese melts. Transfer to the sheet pan and hold uncovered in the warm oven. Repeat with the remaining six quesadillas in three batches, using 1 teaspoon oil per batch.

5. 5

   Step 5. Move the finished quesadillas to a board. Let them settle for 1 minute, then cut each into three wedges. Divide the salsa, sour cream, avocado, and lime wedges among four plates and add two quesadillas to each. Serve promptly for crisp edges; prolonged holding softens the tortillas. Refrigerate any leftovers within 2 hours.