Preheat non-stick or cast iron skillet to medium low. If your skillet is not non stick/cast iron, brush with oil.
Sprinkle seasoning on pan and add tortilla. Brown one side of raw tortilla then flip tortilla. Top browned side with cheese. If using precooked tortillas, just sprinkle with cheese. Add lid to melt cheese.
When cheese is mostly melted (about 3 minutes), fold into half and continue to cook until the tortilla is crispy and golden brown and cheese is melted.
Transfer to a cutting board and cut into quarters.
Serve with salsa, guacamole, sour cream, crema, or avocado salsa.
Video
Notes
Tips
Shredding cheese from a block will give you the creamiest flavor. Blocks are typically higher quality cheese, have less preservatives and don't dry out.
Lightly spray one side of your tortilla with pan spray before placing it on pan.
Add a little seasoning to the cheese for flavor that is melted in with the cheese. Or, sprinkle some in the pan for a roasted flavor that will stick to the tortilla.
Watch the temperature of the pan. If the pan is too hot the tortilla will burn quickly.
How to Store
At Room Temperature - Quesadillas can remain at room temperature for a couple of hours. While hard cheeses can actually be okay sitting out for around 6 hours, it is good practice to refrigerate it when you're done serving.
Refrigerate - Wrap cooled and sliced quesadillas in plastic wrap or foil. Then store in refrigerator for up to 3 days. This is for quesadillas that haven't been covered in toppings as those will make the tortillas soggy. Heat up on the stove top or in the oven when you're read to eat.
Freeze - Once quesadillas have cooled, wrap in a couple of layers of plastic wrap, keeping the quesadillas flat. Store in freezer for up to 3 months. When ready to eat, allow to thaw then heat and crisp up on stove or in oven.