Cheese Quesadillas

Quesadilla takes its name from queso, the Spanish word for cheese, tucked into a hot griddled tortilla. This quick Mexican lunch melts Monterey Jack and cheddar between buttered flour tortillas, finished with a bright tomato-onion-jalapeño mix.

Serves 4

Estimate for one serving

• 520 cal
• 22g protein
• 48g carbs
• 28g fat
• 5g fiber

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Ingredients

• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 4 roma tomatoes
• 1/2 medium white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño
• 1 lime
• 1/2 tsp kosher salt

Instructions

1. 1Dice the roma tomatoes into small pieces and place in a medium bowl.
2. 2Finely dice the white onion and add to the tomatoes.
3. 3Remove seeds from the jalapeño, mince it, and add to the bowl.
4. 4Chop the cilantro and add to the mixture.
5. 5Squeeze the juice of lime over the ingredients, add kosher salt, and stir to combine. Set pico de gallo aside.
6. 6In a small bowl, mix the shredded Monterey Jack and shredded cheddar together.
7. 7Heat a large nonstick skillet over medium heat.
8. 8Lightly butter one side of a tortilla with butter and place buttered-side down in the skillet.
9. 9Sprinkle cheese mixture evenly over the tortilla.
10. 10Place a second tortilla on top and lightly butter the top side.
11. 11Cook for 2–3 minutes until the bottom is golden brown, then carefully flip the quesadilla.
12. 12Cook the second side for another 2 minutes until golden and cheese is fully melted.
13. 13Transfer to a cutting board and let rest 1 minute before slicing into 4 wedges.
14. 14Repeat with remaining tortillas and cheese to make 4 quesadillas total.
15. 15Serve immediately with a generous spoonful of fresh pico de gallo on the side.