Cheese Quesadillas (Quesadillas de Queso)

Pasos

1. Shred the cheese by hand to get soft strings; it should distribute easily without forming large blocks.
2. Heat a large dry skillet or a crêpe pan over medium heat until a tortilla placed on it becomes pliable and smells slightly of toasted corn.
3. Place a tortilla in the hot skillet, heat it briefly on each side until flexible and barely spotted.
4. Fill one half of the tortilla with the shredded cheese, then fold into a half-moon and press gently with a spatula.
5. Cook until the underside is golden in places and the cheese begins to melt around the edges.
6. Carefully flip and continue cooking until the tortilla is slightly crispy and the cheese is very stringy in the center.
7. Repeat with the other tortillas, keeping the finished quesadillas warm under a clean kitchen towel to preserve their softness.
8. Slightly open each quesadilla if needed, add a touch of salt only if the cheese is very mild, then close.
9. Serve immediately with salsa verde, fresh cilantro, and lime wedges for squeezing at the last moment.