When you have cheese, tortillas, and every desire for a fuss-free meal, a quesadilla is your best friend. It’s crispy on the outside and melty on the inside, and it takes no longer to make than it does to eat. Not much can improve a classic cheese quesadilla — except for more cheese, specifically a slightly salty cotija variety on the outside of each tortilla.

The Method

1. Simply spread room-temperature butter on one side of two tortillas, then evenly sprinkle about 2 heaping tablespoons of cotija cheese on each tortilla. Cacique Queso Cotija Grated Cheese, which is already finely grated for you, works wonders.

2. Lay the first tortilla cheese-side down on a skillet over medium heat, sprinkle your choice of cheese on top, and follow with the second tortilla, cheese-side up.

3. Press it down with a spatula and cook until the cotija cheese is golden brown, about 1 minute.

4. Flip, and cook until the second side is golden brown and the cheese is melted, about 30 seconds. You’ll end up with a quesadilla that’s extra crispy, colorful and, of course, cheesy.

Hard cotija cheese works best for this hack because it crumbles so finely and browns perfectly in butter — just like Parmesan on the outside of a grilled cheese. Cotija’s salty flavor also works wonderfully with Mexican foods, so it will taste good with whatever fresh items you add to your quesadilla, such as sautéed veggies or pico de gallo.

Want to try this at home? Tag us in your quesadilla pics on Instagram!

(Photos via Sara Cagle/Brit + Co)

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