A delightful twist on the classic quesadilla, featuring a blend of cheeses and a hint of spice.
Heat a skillet over medium heat and melt half of the butter.
Ensure the butter is evenly spread to avoid sticking.
Place one tortilla in the skillet and cook until lightly browned on one side, then remove it.
Keep an eye on the tortilla to prevent overcooking.
Add the remaining butter to the skillet and place the second tortilla in the pan.
Swirl the butter to coat the pan evenly.
Sprinkle the shredded cheese evenly over the tortilla in the pan.
Distribute the cheese evenly for consistent melting.
Add the jalapeño slices and salsa on top of the cheese.
Adjust the amount of jalapeño to your spice preference.
Place the previously cooked tortilla, browned side up, on top of the filling.
Press gently to ensure the layers stick together.
Cook the quesadilla until the cheese is melted and the bottom tortilla is golden brown.
Flip carefully if needed to brown both sides evenly.
Remove the quesadilla from the skillet and let it cool slightly before cutting into wedges.
Use a sharp knife for clean cuts.
Serve with sour cream on the side for dipping.
Garnish with fresh herbs for added flavor.
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