Ingredients:

  • 2 large (10-inch) flour tortillas
  • 15g unsalted butter
  • 75g freshly grated Monterey Jack cheese
  • 40g freshly grated sharp Cheddar cheese
  • 1g garlic powder
  • 0.1g dried oregano

Instructions:

  1. Place one tortilla flat on a clean surface. Distribute the hand-grated Monterey Jack and Cheddar cheese blend evenly across the tortilla, leaving a 1/2-inch border at the edge to prevent leakage.
  2. Sprinkle the garlic powder and dried oregano over the cheese layer, then top with the second tortilla.
  3. Heat a heavy-bottomed skillet over medium-low heat. Melt half of the butter (7.5g) until it stops foaming. Slide the assembled quesadilla into the pan.
  4. Use a wide metal spatula to press down firmly for 30 seconds to ensure contact. Cook for 2–3 minutes until the bottom is a deep golden mahogany and the tortilla feels rigid.
  5. Lift the quesadilla briefly to add the remaining butter to the pan. Flip the quesadilla into the fresh fat. Press again with the spatula and cook for another 2 minutes until the second side is crispy and the cheese is fully melted.
  6. Slide the quesadilla onto a wire rack for 60 seconds before slicing to allow steam to escape and preserve the 'shatter-crust' texture.