Quesadilla

Ingredients

• 8 ounces Oaxaca cheese – shredded
• 4 tortillas corn tortillas
• 1 tablespoon neutral oil
• salsa – for serving

Instructions

1. Shred the Oaxaca cheese and set it aside. Have the corn tortillas ready.
2. Heat a comal or large skillet over medium heat for 2–3 minutes. Lightly brush the surface with a thin film of neutral oil (you will use about 1 tablespoon total for the batch).
3. Place one tortilla on the hot surface. Spread about 2 ounces of shredded cheese over half of the tortilla, then fold the tortilla over to enclose the cheese.
4. Cook the quesadilla until the underside is lightly golden with a few brown spots and the cheese is beginning to melt, 2–3 minutes. Flip and cook the second side until the tortilla is crisp at the edges and the cheese is fully melted, 2–3 minutes more. Adjust heat as needed to prevent scorching.
5. Transfer to a warm plate or clean kitchen towel. Repeat with the remaining tortillas and cheese, brushing the pan with a little more oil between batches as needed.
6. Serve hot, cut in halves or wedges if desired, with salsa for serving.