Ingredients:

  • 2 large (10-inch) flour tortillas
  • 1 tsp neutral oil
  • 1/2 cup (60g) shredded Monterey Jack cheese
  • 1/4 cup (30g) shredded sharp white cheddar cheese
  • 1/8 tsp smoked paprika
  • 1 tbsp fresh cilantro, chopped
  • 1/2 fresh lime, cut into wedges
  • 1 pinch flaky sea salt

Instructions:

  1. Start by taking your cheese and tortillas out of the fridge about 15 minutes before you plan to cook. Cold cheese takes much longer to melt, which often leads to the tortilla burning before the center is gooey. Grate your Monterey Jack and Cheddar and mix them together in a small bowl with the smoked paprika.
  2. Place your skillet over medium heat and add the 1 tsp of neutral oil. Use a paper towel or a brush to spread the oil thinly across the entire surface. Heat the pan for 3 minutes until the oil barely begins to ripple.
  3. Place one 10 inch tortilla into the pan. You should hear a gentle sizzle. Immediately sprinkle your cheese mixture evenly over the entire surface of the tortilla, going all the way to about half an inch from the edge. Note: Leaving a small margin prevents cheese from leaking out and sticking to the pan.
  4. Place the second tortilla on top, pressing down firmly with your hand or a spatula to create contact. Cover the pan with a lid for about 45 seconds. This traps the rising heat and ensures the cheese begins to slump and bond the two tortillas together.
  5. Remove the lid. Once the bottom tortilla is golden brown and feels rigid when lifted at the edge (usually after about 2 minutes), it is time to flip. Slide your wide spatula all the way under the center and flip in one swift motion.
  6. Cook the second side for another 2 to 3 minutes. At this stage, you are looking for the cheese at the edges to just start peeking out and bubbling. The aroma should be toasted and nutty. Cook until both sides are shatter crisp.
  7. Turn off the burner but leave the quesadilla in the pan for 30 more seconds. This resting period allows the internal temperature to equalize, ensuring every bit of cheese is molten without the risk of burning the crust.
  8. Slide the quesadilla onto a cutting board. Wait 2 full minutes before slicing. This is the hardest part, but it’s crucial. If you cut it immediately, the molten cheese will spill out like lava. Waiting lets the cheese set just enough to stay inside the triangles.
  9. Top the hot quesadilla with a pinch of flaky sea salt and the fresh chopped cilantro. Serve immediately with the lime wedges on the side. Squeezing the lime over the top right before you bite in provides a sharp contrast to the rich, salty cheddar.