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Heat a large nonstick skillet or comal over low-medium heat. Heat the tortillas slightly, flipping them over every 10 seconds, until they’re easily foldable and pliable.
Evenly divide the cheese and sprinkle it onto one half of each tortilla. Generously season with salt.
Fold the tortillas over the cheese to create a half-moon shape.
Cook the quesadillas for 1-2 minutes, or until one side of the quesadilla is golden-brown. You may have to press down lightly on the tops of the quesadillas with a spatula to prevent the tortillas from opening up.
Flip over and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
Serve immediately as is, or cut them in half and serve with sour cream, pico and your favorite salsa.