Melty Cheese Quesadilla with Sour Cream

Sometimes the simplest things are the best. A good quesadilla is crispy and golden brown on the outside, with gooey, fully melted cheese on the inside.

1. Grate your own cheese if possible. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
2. Heat a skillet over medium heat. Place one tortilla in the dry pan (or use a tiny bit of butter for extra richness).
3. Sprinkle cheese evenly over one half of the tortilla. Fold the other half over the cheese to create a half-moon shape.
4. Cook for 2-3 minutes until the bottom is golden brown. Flip carefully and cook for another 2 minutes until the second side is crisp and the cheese is completely melted.
5. Slice into wedges. Serve immediately with salsa, sour cream, and guacamole for dipping.