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VERMONTTORTILLA COMPANY

Quesadillas

Cheese Quesadilla

Golden corn tortillas filled with melted Oaxaca cheese and topped with chunky homemade guacamole. A simple skillet quesadilla with crisp edges, fresh lime and cilantro.

Prep time
10 minutes
Cook time
10 minutes
Makes
2 six-inch or 4 four-inch quesadillas

Estimated total time: 20 minutes.

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Golden cheese quesadillas topped with avocado, tomato and cilantro on a blue plate
Serving inspiration · Vermont Tortilla Company

Let’s make it.

  1. Mix the guacamole.

    Combine the diced tomato, shallot and avocado in a bowl. Add the minced jalapeño, lime juice, cilantro and a generous pinch of salt. Stir gently, keeping some of the avocado chunky, and set aside while you cook the quesadillas.

  2. Warm and fill the tortillas.

    Heat a large skillet over medium heat. Warm each tortilla briefly on both sides, just until soft enough to fold without cracking. Divide the Oaxaca cheese between the tortillas, placing about ¼ cup on one half of each 6-inch tortilla, or 2 tablespoons on each 4-inch tortilla. Fold the other half over the filling.

  3. Pan-fry until golden.

    Add the oil to the skillet and swirl to coat the bottom. Place the folded quesadillas in the pan in a single layer. Cook for about 3 minutes per side, turning carefully with a spatula, until the tortillas are golden and the cheese is melted. Lower the heat if the tortillas brown before the filling melts. If your skillet cannot fit them comfortably, cook in batches and allow a little extra time.

  4. Top and serve.

    Season lightly with salt while the quesadillas are hot, then spoon the guacamole over the top. Serve immediately, with any extra guacamole alongside.

From the kitchen

  • Use Original or Turmeric corn tortillas. The same filling makes two 6-inch quesadillas or four smaller 4-inch quesadillas.
  • A little cheese escaping onto the skillet is a good thing: let it turn golden and crisp before lifting the quesadilla.
  • Warm the tortillas before folding so they stay flexible.
  • Remove the jalapeño seeds and pale ribs for a milder guacamole.
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The basics

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