Classic Cheese Quesadilla with Tomato Salsa

Born from the Spanish word for cheese, the quesadilla is a beloved Mexican classic of tortillas folded around gooey melted cheese. This version pairs Monterey Jack and cheddar with a bright tomato salsa for a simple, shareable bite.

Serves 4 · 12 min prep · 16 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 flour tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 2 medium ripe tomatoes
• 1/4 cup finely diced white onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tbsp fresh lime juice
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Dice the tomatoes and place them in a bowl with the diced onion, chopped cilantro, and minced jalapeño. Squeeze in the lime juice, season with salt and pepper, then stir and set the salsa aside so the flavors can meld while you cook.
2. 2Warm a large 12-inch nonstick skillet or cast-iron pan over medium heat for about 2 minutes until the surface feels hot to the back of your hand.
3. 3Spread half of the Monterey Jack and cheddar evenly over one half of a tortilla, leaving a small border so the cheese does not spill out when folded.
4. 4Fold the bare half of the tortilla over the cheese to create a half-moon shape and gently press the edges together.
5. 5Add a thin pat of butter to the hot skillet and swirl until it foams and coats the pan. Place the folded quesadilla in the skillet and cook undisturbed for 2 to 3 minutes until the underside is deep golden brown and crisp.
6. 6Flip carefully with a wide spatula and cook the second side another 2 to 3 minutes until equally golden and the cheese inside is fully melted and stretchy when you peek at the edge.
7. 7Transfer the finished quesadilla to a cutting board and repeat the buttering, filling, folding, and searing process with the remaining tortillas and cheese.
8. 8Let each quesadilla rest 1 minute so the molten cheese sets slightly, then cut into 3 wedges with a sharp knife or pizza cutter.
9. 9Arrange the wedges on a platter and spoon the fresh tomato salsa generously over or alongside so every bite gets the bright contrast of salsa against the gooey cheese pull.