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
- Main Courses
- Mexican
- Latin America & Caribbean
- Cheese
- Eggs & Dairy
- Vegetarian
- Weeknight
- Sandwiches
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 pound Monterey Jack cheese, shredded (4 cups)
- 4 (10-inch) flour tortillas
- ¼ cup plus 2 tablespoons vegetable oil for frying, divided
- 1/8 teaspoon table salt
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