Cheese quesadillas

• 4 store-bought flour tortillas20cm (8-inch) size
• 200 g shredded Mexican cheese blendor shredded Monterey Jack or cheddar
• 14 g unsalted buttersoftened
• ¼ tsp garlic powder
• ¼ tsp kosher salt

1. 1

   Mix the softened butter with the garlic powder and a pinch of salt in a small bowl — this is the secret to a golden, savory crust instead of a pale, bland one.

   Tip: Softened butter spreads easily without tearing the tortilla. If yours is cold, microwave it for 5 seconds.

2. 2

   Lightly butter one side of each tortilla using the garlic butter. You want a thin, even layer — don't overdo it or the skillet gets greasy.

3. 3

   Heat your dry skillet over medium heat for about 1 minute until it's hot. Place one tortilla butter-side down in the pan.

   Tip: No oil needed — the butter on the tortilla does all the work.

4. 4

   Scatter about half the cheese (roughly 100g) evenly over the tortilla, then lay a second tortilla on top, butter-side facing up. Press down gently with the spatula.

5. 5

   Cook for 2-3 minutes until the bottom is golden brown and the edges look crispy. Peek underneath — it should be deep golden, not just lightly tan.

6. 6

   Carefully flip the quesadilla with the spatula and cook the other side for another 2 minutes until golden and the cheese is fully melted and gooey.

   Tip: If the cheese isn't fully melted by the time both sides are golden, lower the heat slightly, cover the pan with a lid for 30 seconds, and let the trapped steam finish the job.

7. 7

   Slide onto a cutting board and let it rest for 1 minute — this helps the cheese set just enough so it doesn't ooze everywhere when you cut it. Repeat with the remaining tortillas and cheese. Cut each quesadilla into 4 wedges and serve immediately.

   Tip: Leftovers reheat brilliantly in a dry skillet over medium-low heat for 1-2 minutes per side — skip the microwave, which makes them soggy.

• skillet (30cm (12-inch))
• cutting board
• chef's knife
• spatula

Per serving

Nutritional values are estimates only.