Modified from Aida Mollenkamp
2 medium roasted or grilled jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
2-2 1/2 cups shredded Monterey jack cheese
1 tablespoons chopped cilantro leaves
4 (6-inch) flour tortillas
Salsa, for serving
- Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
- Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 tortilla and cook until soft, about 15 to 30 seconds.
- Add 3/4 cup cup cheese mixture and cover with another tortilla like you would a sandwich. Cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Flip and cook on the other side until the cheese is melted and the tortilla is golden brown. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with salsa.