Stovetop method below. For 4 more methods, including Air-Fryer, Toaster Oven, Microwave, and more, check out the post above.

1. Heat a large skillet to medium heat. Spread half the butter across the surface of the skillet, allowing it to melt and thoroughly coat the skillet.
2. Place 1 large tortilla on the skillet. Sprinkle with cheese.
3. Once cheese is melted, add the second tortilla.
4. Cook for 2-4 minutes, pressing down with a heatproof spatula to adhere the top tortilla to the melting cheese, creating a quesadilla. Mine took 3 ½ minutes.
5. The quesadilla is ready for the next step when the cheese is melted and the bottom tortilla’s underside is golden brown.
6. Transfer the quesadilla to a plate. Add the remaining half of the butter to the skillet, using a heatproof utensil to move it around and coat it thoroughly.
7. Place the quesadilla back onto the skillet, ensuring that it’s flipped over to cook the un-crisped side.
8. Again, use the spatula to press down on the quesadilla to create an evenly golden brown surface. Cook until desired crisp-level is reached, about 1-2 minutes. Mine took just 1 more minute since the pan was nice and hot!
9. Sprinkle with salt to bring out the buttery and cheesy flavor.
10. Slice into sixths, then serve with baked tortilla chips and pineapple salsa, black bean and corn salsa and guacamole. Enjoy!