Cheese Quesadillas

Method

1. Make the pico de gallo: cut the tomatoes into 1 cm dice, chop the onion finely (about 3 mm) and mince the jalapeño with the seeds and white ribs removed (leave some seeds in if you like it hot). Chop the cilantro leaves and tender stems, mix everything with the lime juice and salt, and let it sit while you cook so the flavors come together.

   Add in this stepTomatoes 180 gWhite onion 35 gJalapeño (or serrano chile) 1Cilantro 6 gLime ½Salt 2 pinch

2. Pull Oaxaca cheese apart into thin strings, or coarsely grate other cheese, and divide it into as many equal piles as you have tortillas. Lay the tortillas flat on a board, scatter cheese evenly over one half of each, leaving a 1 cm border, then fold the other half over into a half-moon and press lightly with your palm.

   Add in this stepOaxaca cheese (or low-moisture mozzarella or Monterey Jack) 140 gFlour tortillas (20 cm) 4

3. Heat a 26 cm frying pan over medium heat for 2 min. Put a few drops of oil on a paper towel and wipe it over the pan: the surface should look barely shiny, not wet.

   Add in this stepCooking oil 1 tsp

   medium heat

4. Lay two folded quesadillas side by side with the rounded edges facing out and cook over medium heat for 2 min per side, pressing gently with a spatula. They are done when the outside has golden-brown spots and the cheese stretches when you lift a corner. If they brown before the cheese melts, turn the heat down a little. Cook two at a time in 2 batch(es), about 8 min in total, keeping finished ones on a plate under a clean kitchen towel.

   medium heat

5. Let them rest for 1 minute so the cheese doesn't run out, then cut each into 3 wedges with a large knife or pizza cutter. Serve hot with the pico de gallo on top or on the side.