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Robin Ward

Crispy-Edged Quesadilla

A golden tortilla crowned with crispy, lacy cheese and a gooey center. Easily multiplied to feed a crowd. Add scrambled eggs for a protein boost breakfast win.
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Total Time 10 minutes
Servings: 1
Course: #snacks, Appetizer, Breakfast, lunch
Cuisine: #comfortfood, #Mexican-American, #Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp cooking oil such as olive, duck fat or beef tallow
  • 1 8-inch flour tortilla
  • ⅔ cup shredded cheese, such as Cheddar, Monterey Jack, Pepper Jack or Mexican cheese blend (About 2½ ounces)

Equipment

  • medium non-stick skillet

Method
 

  1. Place a medium nonstick skillet over medium heat and add the oil. Let the oil heat for 20 seconds, swirling the pan so the oil coats the bottom.
  2. Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, after 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that has leaked out solidifies and turns brown, 2 to 3 minutes.
  3. Flip the quesadilla over and let cook on the other side until the cheese is crisp and golden, 1 to 2 minutes longer. Slide the quesadilla onto a plate and serve immediately.

Notes

Note: If incorporating scrambled eggs and/or cooked black beans, add them at the beginning of Step 2 to ensure even cooking and flavor integration.