Cheese Quesadillas

These quick and easy cheese quesadillas are my go-to for an effortless meal. The recipe is so incredibly simple and unbelievably satisfying. 

The combination of crispy tortilla and ooey-gooey stretchy cheese sends me to my happy place. 

They’re the ultimate comfort food!

Pair them with a dip, add a filling, or keep things classic with plain cheese. This dish is a winner either way!

Why You’ll Love These Cheese Quesadillas

Quick Fix: Ready in under 10 minutes, cheese quesadillas are a blessing for busy weeknights and snack attacks alike.

Family-Friendly: People of all ages will devour this quesadilla! They’re fun to eat with your hands and easy enough to help you cook.

Incredible Texture: The contrast between the crunchy exterior and the melty interior makes every bite satisfying. 

Budget-Smart: You get a simple, satisfying meal made with minimal ingredients on a dime. 

Ingredients

• Flour Tortillas: Soft and pliable flour tortillas work best. I use burrito-sized, but any size will do.
  
• Shredded Cheese: Choose a variety that melts readily, like cheddar, Mozzarella, or Monterey Jack. Or, use all three!
  
• Butter or Oil: The optional ingredient helps achieve that gorgeous golden, crispy finish.
  
• Optional Fillings: Sliced jalapeños, diced tomatoes, cooked chicken, sautéed veggies, or fresh cilantro are some tasty ideas.

How to Make Cheese Quesadillas

Making cheese quesadillas is as easy as one-two-three. Simply assemble, cook, and serve!

1. Heat. a large non-stick skillet over medium heat. Add a small amount of butter or oil if desired.

2. Place one tortilla flat in the skillet. Sprinkle it with shredded cheese and top with the second tortilla. Cook for 2–3 minutes, until the bottom tortilla is golden and the cheese is melty.

3. Flip. Flip it over and cook for another 2–3 minutes, until the other side is golden and the cheese is fully melted.

4. Cool. Cool the quesadilla slightly, slice, and serve.

Tips for the Best Cheese Quesadillas

Keep these tips in mind for the ultimate cheese quesadillas.

• Go authentic. For a more authentic Mexican flavor, use a cheese like queso quesadilla or asadero.
  
• Put in the elbow grease. For the best flavor and texture, grate the cheese yourself. Pre-shredded cheese contains additives that don’t melt readily. 
  
• Don’t overfill! I know it’s tempting, but don’t overdo the fillings! Otherwise, the cheese will ooze out of the tortilla during cooking. 
  
• Pre-cook your fillings. If adding extras like chicken, veggies, or beans, cook them beforehand to avoid raw or unevenly heated ingredients.
  
• Flip carefully! Flip slowly to prevent spills. If using the folded method, flip with the open side facing up to keep the fillings intact.
  
• Mix it up! Try different combinations like spinach and mushrooms, pulled pork and mozzarella, or even sweet options like apples with cheddar.
  
• Make it a meal. Pair your quesadilla with guacamole, salsa, sour cream, Mexican rice, or elote (Mexican street corn) for a complete meal.

How to Store

If you have leftovers, here’s how to store them for later:

To Store: Place leftover quesadillas in an air-tight container or wrapped in aluminum foil. Refrigerate for up to 5 days.

To Freeze: Place the cooled quesadillas in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container and freeze for up to 2 months.

To Reheat: Heat a dry skillet over medium heat. Warm the quesadilla for 1-2 minutes on each side until crispy and the cheese is melted. Note: I do not recommend reheating in the microwave, as this will make the quesadilla soggy.