Skillet Quesadillas

Tortilla, cheese, whatever is in the fridge. Crisp outside, melted inside, ten minutes.

Prep: 5 min
Cook: 6 min
Total: 11 min
Makes: 2 quesadillas
Difficulty: easy

The emergency dinner. Cheese alone is perfect; leftover chicken, beans, or vegetables make it a meal. Low heat is the whole trick: the cheese melts before the tortilla burns.

Ingredients

2 each flour tortillas, 10 inch
1 1/2 cup Monterey Jack cheese, shredded, or cheddar
1/2 cup black beans, drained and rinsed optional
1/2 cup cooked chicken, shredded optional
1 tsp butter
sour cream, to serve
salsa, to serve

Gear

large skillet
spatula

Method

Tap a step to mark where you are. Tap a time to start a timer.

Fill

Lay a tortilla flat. Cover half of it with cheese, add beans or chicken, then a little more cheese on top so it glues shut. Fold it over. Repeat with the second one.
Cook

Melt half the butter in the skillet over medium-low. Cook one quesadilla until the bottom is golden and crisp and the cheese starts to melt, pressing it gently with the spatula.
Flip

Flip carefully and cook the second side until golden and the cheese is fully melted.
Serve

Rest it a minute so the cheese sets, cut into wedges, and serve with sour cream and salsa. Repeat for the second one.

Notes

tipLeftover Salsa Chicken or Sheet Pan Chicken Fajitas make the best filling.
tipMedium-low heat. If the tortilla browns before the cheese melts, turn it down.
variationAdd a handful of spinach, sliced jalapeños, or corn with the cheese.