Ingredients
- Small Tortillas (6-inch diameter): These are the perfect size for mini quesadillas, making them easy to handle and cook. You can use flour tortillas for a softer texture or corn tortillas for a more traditional, slightly firmer bite.
- Shredded Cheese: A blend of cheeses works best for flavor and meltability. Consider using a combination of cheddar, Monterey Jack, and mozzarella. Pre-shredded cheese is convenient, but freshly shredded cheese melts even better.
- Butter or Oil: Used for lightly greasing the skillet to prevent sticking and achieve a golden-brown, crispy tortilla. Butter adds a richer flavor, while oil (like olive or vegetable oil) is a lighter option.
Instructions
- Prepare Your Workspace: Lay out all your ingredients: tortillas, shredded cheese, and butter or oil. Have a clean plate ready to place the finished quesadillas. A large, flat skillet or griddle is ideal for cooking multiple mini quesadillas at once.
- Lightly Grease the Skillet: Place your skillet or griddle over medium heat. Once heated, add a small amount of butter (about ½ teaspoon per quesadilla) or a drizzle of oil. Swirl the skillet to ensure it’s evenly coated. You want just enough to prevent sticking and encourage browning, not so much that the quesadillas become greasy.
- Assemble the First Quesadilla: Take one tortilla and place it flat in the dry area of your workspace. Sprinkle a generous layer of shredded cheese evenly over half of the tortilla. Be careful not to overfill, as too much cheese can spill out during cooking and make the quesadilla messy. Aim for a layer that is thick enough to be cheesy but not so thick that it prevents the tortilla from folding and cooking properly.
- Fold and Press: Carefully fold the tortilla in half, bringing the uncheesed side over to cover the cheese-covered side, forming a half-moon shape. Gently press down on the quesadilla with your hand or a spatula to flatten it slightly and ensure the cheese is evenly distributed and in contact with the tortilla. This pressing action also helps to seal the edges a bit.
- Cook the First Side: Carefully transfer the assembled quesadilla to the preheated and greased skillet. Place it gently in the skillet and let it cook for about 2-3 minutes, or until the bottom tortilla is golden brown and crispy. You can use a spatula to gently peek underneath to check for browning. Avoid moving the quesadilla around too much during this initial cooking phase to allow it to brown properly.
- Flip and Cook the Second Side: Once the first side is golden brown, use a spatula to carefully flip the quesadilla over. Cook the second side for another 2-3 minutes, or until it is also golden brown and crispy, and the cheese inside is fully melted and gooey. Again, gently press down on the quesadilla with the spatula while it cooks to ensure even browning and melting.
- Remove and Repeat: Once both sides are cooked and the cheese is melted, carefully remove the mini quesadilla from the skillet and place it on the clean plate. Repeat steps 3-6 with the remaining tortillas and cheese until you have made all your mini cheese quesadillas. You can keep the finished quesadillas warm in a low oven (around 200°F or 95°C) if you are making a large batch and want to serve them all at once.
- Cool Slightly and Serve: Allow the mini cheese quesadillas to cool for a minute or two before serving. This allows the cheese to set slightly and prevents burning your mouth. Cut each quesadilla in half or into wedges if desired for easier handling, especially for younger children or as appetizers. Serve immediately while they are warm and the cheese is perfectly melted and gooey.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 20g