Ingredients

• 1-1/3 cups Mexican style blend cheese, shredded
• Canola oil for frying
• 10 flour tortillas, about 8" diameter
• 1 cup queso fresco, crumbled
• 1/4 cup fresh cilantro/coriander, coarsely chopped

Directions

1. Add 1 tsp canola oil to heated frying pan and set over medium-low heat.

2. Working in batches, place one tortilla in the pan and scatter shredded cheese evenly over the tortilla, leaving a 1/2-inch border uncovered.

3. Top with a second tortilla.

4. Cook, pressing down with a spatula occasionally, until golden brown on the first side, about 2 minutes.

5. Using a large spatula, carefully turn the quesadilla and cook until golden on the second side and the cheese has melted, about 1 minute longer.

6. Repeat this process to make 5 quesadillas total.

7. Cut each quesadilla into wedges and arrange on a platter.

8. Sprinkle with queso fresco and cilantro and serve.

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