Cheese Quesadilla

There’s something comforting about a warm, cheesy quesadilla. It’s the kind of food that hits the spot for a quick lunch, easy dinner, or late-night snack. This recipe gives you a simple method for making the perfect cheese quesadilla every time. From there, the flavor possibilities are almost endless.

Sometimes, the simplest recipes are the most satisfying. A cheese quesadilla is a perfect example – just a few ingredients and a few minutes of cooking time are all you need for a delicious snack or light meal. This recipe will show you how to get perfectly crispy tortillas, melty cheese, and all the flavors you love. With simple steps, you can customize your quesadillas with a variety of topping combinations. Let’s get started!

Ingredients

Flour Tortillas – Any size and brand will work; it’s all about your preference. Our crew prefers the fajita-size or the homestyle.

Butter – We use salted butter, but unsalted butter can be substituted as well.

Melting Cheese – Oaxaca, Monterey Jack, cheddar, or a pre-shredded cheese like a Mexican cheese blend. Our go-to is the queso quesadilla blend.

Instructions

1 – Heat your griddle or a large skillet over medium-high heat.

2 – Lightly butter one side of each tortilla.

3 – Place one tortilla, buttered side down, on the heated surface.

4 – Sprinkle your chosen cheese evenly over the tortilla.

5 – Top with the second tortilla, buttered side up.

6 – Cook until the bottom tortilla is light brown and your cheese starts to melt. Carefully flip the quesadilla.

7 – Cook the other side until golden brown and the cheese is completely melted.

8 – Remove from the heat, cut into wedges, and serve immediately.

Types of Cheese

• The Best Cheeses for Quesadillas: For perfect melting and authentic Mexican flavor, you can’t go wrong with Oaxaca, Monterey Jack, cheddar, or a Mexican cheese blend. Want a stretchy, gooey pull? Mozzarella cheese works great too!
• Queso Quesadilla: If you’re looking for a super cheesy experience, try using “queso quesadilla,” a type of Mexican cheese specifically designed for melting on quesadillas. This cheese is sure to be a favorite.

Filling Ideas

This cheese quesadilla recipe is a great place to start. It’s easy to follow and gives you a crispy quesadilla that’s perfect for adding your favorite flavors. It’s a quick recipe that’s ideal for any meal. Here’s a list of protein and veggies that go great with your melted cheese:

• Sliced jalapeños (fresh or pickled)
• Diced chipotle peppers in adobo sauce
• A sprinkle of chili powder or cayenne pepper
• Salsa or hot sauce (add after cooking)
• Chopped fresh cilantro
• Diced green onions (scallions)
• Arugula or baby spinach
• Diced fresh tomatoes
• Pre-cooked crumbled chorizo or seasoned ground beef
• Beef Barbacoa
• Shredded chicken (rotisserie chicken works great)
• Diced onions
• Sautéed mushrooms and onions
• Black beans or pinto beans (rinsed and drained)
• Caramelized onions

Topping Ideas

• Sour cream
• Salsa
• Pico de Gallo
• Corn Salsa
• Guacamole
• Sliced avocado
• Hot sauce
• Chopped fresh cilantro
• Pickled jalapeños
• Crumbled Cotija or Queso Fresco
• Sautéed peppers
• Roasted corn
• Black beans
• Corn Salsa
• Mango salsa
• Pineapple chunks
• BBQ sauce (a drizzle after cooking)

Pro Tips

If you plan on making more than one quesadilla, we recommend buttering all of the tortillas first. After they are buttered, place them together with the buttered sides together. 

Why don’t we just melt the butter and brush it on? We found using softened butter and spreading it with a knife is quicker and less messy. 

We don’t cook them in a skillet with melted butter or oil because we think it makes them too greasy. 

You can use soft corn tortillas for a gluten-free quesadilla with no changes to the recipe.

Restaurants use a griddle, so that’s how we make them. A skillet will work for one at a time, though, and when we are only making a couple of them, we use a trusty skillet.

Don’t overstuff! Too many fillings may lead to a messy quesadilla.

Pre-cook meats and sauté vegetables before adding them.

Add a splash of lime juice or a dollop of sour cream for extra flavor.

What should I serve with my quesadillas?

Quesadillas are very versatile, and you will find many delicious options to serve them with! Here are some ideas to get you started:

Fresh and Vibrant Sides

• Mexican Street Corn (Elote): Sweet corn with a savory, cheesy topping.
• Cilantro Lime Rice: A light and refreshing side that balances the cheesy richness.
• Mexican Coleslaw: A tangy, crunchy slaw brings a different texture to the dish.
• Pickled Onions: Adds a burst of acidity and brightness.
• Soup: Try a tortilla soup or a hearty black bean soup.

Traditional Sides

• Refried Beans
• Mexican Rice

Can I use the microwave?

We wouldn’t. It doesn’t give you the same crispy outside as using a griddle or skillet. If you choose to use a microwave, only cook for 30 seconds at a time and remove as soon as the cheese is melted. 

What size tortilla should I use?

We prefer using the fajita-sized tortillas and making them like we would a grilled cheese – a top and bottom.  They are easy to flip over to toast both sides without losing any fillings.

If you choose to use a large burrito-size tortilla, we recommend only covering half of it with cheese and flipping it over onto itself like you would an omelet. These are far too large to make with two tortillas.

How do you fold a quesadilla?

Folding quesadillas can be a little tricky sometimes, so we totally understand needing a little direction. Here are two popular ways to fold a quesadilla.

1. The Classic Half-Moon Fold

• Spread: Fill half of your tortilla with cheese, your desired ingredients, and a bit more cheese (to help it seal).
• Fold: Gently fold the empty half of the tortilla over the filled half, creating a half-moon shape.
• Cook: Place it onto a heated pan or skillet and cook until the tortilla is light brown and the cheese is melted. Flip and cook the other side.

2. The TikTok Trend – Quadrant Fold

1. Cut: Make a single cut from the center of the tortilla to the bottom edge.
2. Fill: Divide the tortilla into imaginary quarters and fill each with a different topping. It’s traditional to include cheese in one or more to help it stick.
3. Fold: Starting in one quadrant, fold it over the next one. Continue folding clockwise around the tortilla until you have a triangular shape.
4. Cook: Heat a pan or skillet and cook the quesadilla, flipping it once, until the tortilla is golden brown and the cheese is melted.

Folding Tips

• Don’t Overfill: Too much filling will make your quesadilla difficult to fold and prone to bursting open.
• Warm Tortillas: Warming your tortillas slightly before filling makes them more pliable and less likely to crack.
• Use a Spatula: A spatula helps you fold more neatly and flip the quesadilla easily for even cooking.

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