Cast Iron Smoky Cumin Quesadillas

Ingredients

• 4 large flour tortillas (10-inch burrito size)
• 2 cups block Monterey Jack or mild Cheddar cheese (shred it yourself for the best melt!)
• 1 tbsp Salted Perfection Raleigh Select Blend
• 2 tbsp unsalted butter (for the pan)

Instructions

1. Get focused! Grate that cheese yourself. Pre-shredded stuff has anti-caking agents that ruin the melt. We want pure, gooey victory!
2. Toss the shredded cheese in a bowl with the Salted Perfection Raleigh Select Blend. Mix it up so every strand gets that smoky, cumin-spiked flavor coverage.
3. Heat your cast iron skillet over medium heat. Let it get hot—cast iron needs a minute to wake up!
4. Add a little knob of butter to the skillet and swirl it to coat the bottom. Drop in one tortilla. Move fast!
5. Sprinkle half the seasoned cheese over the entire surface of the tortilla, then top with a second tortilla. Press it down gently with a spatula to bond them together.
6. Cook for about 2-3 minutes until the bottom is golden brown and crispy. Don't walk away! Watch your crust!
7. Flip it with confidence! Cook the other side for another 2-3 minutes until the cheese is fully melted and the second side is golden.
8. Transfer to a cutting board and let it rest for one minute so the cheese sets up. Repeat with the remaining tortillas and cheese.
9. Slice into wedges and serve immediately. You did it! DUNZO!