Ingredients
8 ounces Monterey Jack cheese, shredded (2 cups)
2 (10-inch) flour tortillas
¼ cup vegetable oil for frying
Pinch table salt
Directions
1
Spread one-half of cheese over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over cheese and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
2
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Divide salt evenly over top of each quesadilla, cut into wedges, and serve.