Ingredients:

  • 4 large (8 inch) whole-wheat tortillas
  • 2 tbsp extra-virgin olive oil
  • 8 oz shredded sharp cheddar cheese
  • 1/4 tsp garlic powder
  • 1 pinch sea salt

Instructions:

  1. In a small bowl, toss the shredded cheese with garlic powder and salt to ensure even seasoning.
  2. Heat a 10-inch non-stick skillet over medium heat. Add 1/2 tbsp of olive oil, swirling to coat the surface.
  3. Place one tortilla in the pan and immediately sprinkle a thin, even layer of cheese over the entire surface, leaving a tiny margin at the edges.
  4. Once the cheese begins to soften, fold the tortilla in half to create a half-moon shape.
  5. Press down firmly with a spatula to ensure the cheese bonds the two sides together.
  6. Cook for 2–3 minutes per side until the exterior reaches a mahogany-colored, shattered-glass texture and the cheese is bubbling at the edges.
  7. Remove from heat and let the quesadilla rest for 60 seconds before slicing to prevent the cheese from sliding out.