Step by step

Method

4 steps

1. 1

   Lay out 4 flour tortillas (8-inch). Sprinkle about ½ cup shredded melting cheese on each of two tortillas (or on half of each if you're folding). Dust with a pinch of chili powder or smoked paprika if you want a little heat. Top with the remaining cheese and close with the other tortillas (or fold).

2. 2

   Heat a thin film of oil or butter (about 1 tablespoon total, divided) in a skillet over medium — not screaming high, or the tortilla burns before the cheese melts.

3. 3

   Cook each quesadilla 2–3 minutes per side, pressing lightly with a spatula, until deeply golden and crisp. Peek once: the cheese should stretch when you lift a corner. Flip carefully and finish the second side.

4. 4

   Move to a board, rest 30 seconds, and cut into wedges. Hit with cilantro if you like, and serve immediately with salsa and guacamole. You want shatter-crisp quesadillas with long cheese pulls — not pale floppy tortillas or scorched outsides with cold cheese inside.