Ingredients
- 1-1/3 cups Mexican style blend cheese, shredded
- Canola oil for frying
- 10 flour tortillas, about 8" diameter
- 1 cup queso fresco, crumbled
- 1/4 cup fresh cilantro/coriander, coarsely chopped
Directions
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Add 1 tsp canola oil to heated frying pan and set over medium-low heat.
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Working in batches, place one tortilla in the pan and scatter shredded cheese evenly over the tortilla, leaving a 1/2-inch border uncovered.
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Top with a second tortilla.
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Cook, pressing down with a spatula occasionally, until golden brown on the first side, about 2 minutes.
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Using a large spatula, carefully turn the quesadilla and cook until golden on the second side and the cheese has melted, about 1 minute longer.
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Repeat this process to make 5 quesadillas total.
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Cut each quesadilla into wedges and arrange on a platter.
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Sprinkle with queso fresco and cilantro and serve.