Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
Reheat your tortillas briefly (think just 3-5 seconds on each side), to make them pliable again before adding in the fillings. Now, you can either do individual quesadillas (i.e. add filling of choice and just fold them up!), or use two tortillas to layer (my choice when adding extra things such as steak!).
Lower heat to low, add the assembled quesadillas back to the skillet, cover with a lid and flip them as soon as they begin to brown. Your quesadillas are done once all the cheese is nice and melty!
Serve right away (!!) with salsa of choice.
My Final Quesadilla Top Tips!
Ahem... without fear of sounding like a quesadilla maniac, here are my top tips to take you from good to excellent!
Lightly heat up your tortillas before assembling, this way they'll be pliable and won't crack (particularly important if you're folding!).
Pick a melty cheese! So while traditional Mexican quesadillas are most often made with Oaxaca (you know, string cheese!)... mozzarella, gouda (a personal favorite!), Monterrey Jack and cheddar are also great options! But even something like brie works great with the right pairings.
Layer flavor. Adding pickled jalapeños with the filling is one of my favorite things (the acidic punch is stellar!).
Have a lid handy to get your cheese extra melty.
... and eat right away with some salsa!
Please note that nutrition facts were estimated per quesadilla (using one tortilla!).