This cheesy Mexican snack comes together faster than many expect. The name quesadilla translates to little cheesy thing in Spanish, which hints at cheese as the star of the dish. The base is simply melted cheddar between tortillas, yet it serves as a blank canvas for custom fillings, from roasted peppers to beans and herbs. When the cheese is the hero, the result is a gooey, crisp pocket that pleases kids and adults alike. The technique below yields a reliable, crowd-pleasing quesadilla every time.
WHAT YOU WILL NEED:
- 1 1/2 tablespoons vegetable oil
- 4 large tortillas
- Two cups shredded cheddar cheese
HOW TO PREPARE:
- Preheat the oven to 425 degrees Fahrenheit. If needed, an adult’s help is recommended.
- Line a jelly roll pan with aluminum foil.
- Brush one side of each tortilla with oil, ensuring an even coating on the surface.
- On the foil lined pan, place the tortillas with the oiled side down. Scatter 1/3 cup of cheese over half of each tortilla, then fold the other half over and press gently to seal.
- Bake the tortillas for about seven minutes, until they puff slightly and turn light brown on top.
- Carefully remove the tray and flip the tortillas with a metal spatula, press gently, then return the tray to the oven.
- Cook for about three more minutes, until the cheese has melted and the surface is lightly browned.
- Carefully remove the tray and move the quesadillas to a cutting board. Cut each into three slices.
- Serve hot and enjoy the gooey-cheesy goodness while it’s fresh.
Tip: Serve with sour cream or guacamole for dipping and extra flavor.
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