Ingredients:

  • 4 large flour tortillas (approx. 8 inches/20cm each)
  • 4 tbsp (56g) unsalted butter, softened
  • 8 oz (225g) shredded Monterey Jack cheese
  • 8 oz (225g) shredded sharp Cheddar cheese
  • 1/4 tsp (1.5g) garlic powder

Instructions:

  1. Heat a 12-inch non-stick skillet over medium-low heat.
  2. Add 1 tbsp (14g) of butter to the skillet, swirling it until it foams and coats the entire surface.
  3. Place one flour tortilla in the pan.
  4. Immediately sprinkle a pinch of garlic powder and approximately 4 oz (113g) of the shredded Monterey Jack and sharp Cheddar cheese blend over the entire surface, leaving a small margin at the edges to prevent burning.
  5. Cook for 2-3 minutes until the cheese begins to glisten and look molten.
  6. Carefully flip the tortilla in one swift motion and press down lightly with a spatula to ensure the cheese bonds to the pan.
  7. Cook for another 2 minutes until the bottom is mahogany-colored and smells nutty.
  8. Repeat the process for the remaining three tortillas.