Food & Cooking Recipes Lunch Recipes Cheese Quesadillas By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 8, 2019 Print Share Share Tweet Pin Email Photo: Brian Doben Yield: 24 Wedges Quesadillas can be assembled in advance and fried quickly before serving. Ingredients 6 ten-inch flour tortillas 8 ounces extra-sharp cheddar, grated 8 ounces Monterey Jack, grated 3 tablespoons unsalted butter 1 jar store-bought salsa (optional) Directions Lay out 3 tortillas on a cutting board. Combine the cheddar and Monterey Jack in a small bowl. Spread a third of the cheese on each tortilla, leaving a 1-inch edge. Place the remaining 3 tortillas on top. Melt 1/2 tablespoon butter in a 12-inch omelet pan set over medium heat, and add one filled tortilla. Cook until golden brown, 2 to 3 minutes. Flip with a spatula, and add another 1/2 tablespoon butter. Cook until browned and cheese is melted, 1 to 2 minutes more. Transfer to a cutting board. Repeat with remaining tortillas. Cut cooked tortillas into eighths; serve immediately with salsa, if desired. Print