Cheese Quesadillas | America's Test Kitchen
With a few tweaks to the cooking method, it's easy to make a perfectly crispy, cheese quesadilla that doesn't disappoint.
Keywords
- Mexican
- Eggs & Dairy
- Latin America & Caribbean
- Sandwiches
- Vegetarian
- Cheese
- Weeknight
- Main Courses
Ingredients
- 1 pound Monterey Jack cheese , shredded (4 cups)
- 4 (10-inch) flour tortillas
- ¼ cup plus 2 tablespoons vegetable oil for frying, divided
- ⅓ teaspoon table salt
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