Anything that tastes this good and only takes 10 minutes to make is a keeper. In fact, our family keeps this Cheese Quesadilla recipe on a weekly rotation for complaint-free, kid-approved dinners. We're talking flour tortillas crisped up to golden-brown excellence and oozing with gooey cheese—so simple yet so delicious. Spruce them up with taco meat for a protein boost or pico de gallo for more sophisticated palates. The grown-ups love them just as much as the kids do.
I learned to cook these bad boys to perfection and have all the foolproof tips for you. Consider this recipe a baseline for other quesadilla recipes, like steak quesadillas and pulled pork quesadillas.
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Why This Cheese Quesadilla Recipe Works
This basic recipe doesn't get more kid-friendly, and it can be made and served many different ways. They are our go-to meal for nights when we only have an hour or two between school and evening activities. Need more quick kid-friendly meals? Check out our 30-minute meals!
Speaking of kid-friendly, behind this cheese quesadilla, add the popular Velveeta shells and cheese dupe to your rotation. These two homerun dishes will make you Mom of the Year.
The ingredients for this cheese quesadilla recipe are incredibly simple. The execution, however, can be a little tricky. It's all about the heat--you definitely don't want to burn the tortillas before the cheese melts. It seems straightforward, but it's a slippery slope that can take your quesadilla from gooey to garbage real quick.
We use a lower heat setting to ensure that the cheese has time to melt while not burning the exterior of your tortilla. We also opt for oil over butter, so it keeps your tortillas golden brown rather than burned.
Another quesadilla pain point is getting that flip just right. After all, you don't want to lose your filling. Luckily, we have an easy quesadilla hack that keeps your filling intact, guaranteed. Yes, please!
Ingredients
Oil | Oil has higher smoke point than butter, meaning it won't burn as quickly. We recommend flavorless oil like avocado oil (canola and vegetable oil also work).
Tortillas | The standard tortilla for quesadillas is flour but corn works, too. Good-quality tortillas from the bakery are the way to go. Stay away from street-taco-sized and burrito-sized tortillas. Anything in between those sizes is fine.
Cheese | If at all possible, use block cheese for this cheese quesadilla recipe rather than pre-shredded for better flavor and texture. We also opt for the standard Tex- Mex combo of mild cheddar and Monterey Jack cheeses. Both are great melting cheeses and a delicious duo.
Add-Ins and Variations
Cheese quesadillas can become any type of quesadilla you want them to:
- Protein | Add shredded chicken tinga, cooked shrimp, taco meat, pulled pork, and even shrimp quesadillas.
- Veggies | We love adding fresh pico de gallo and cooked onions and peppers. Chopped cilantro also goes a long way with veggie quesadillas!
- Cheese | Get as basic or fancy as you'd like. From shredded American cheese to mozzarella to even pepper jack for a hot kick, you really can't go wrong.
How to Make a Cheese Quesadilla
Prepare Cheese Blend | Combine the cheese in a small mixing bowl and mix. Set aside.
Add Oil to Skillet | Place a cast iron skillet over medium-low heat. Add a light drizzle of oil and allow to come to temperature.
Cook Quesadilla + Flipping Hack | Place one flour tortilla on the pan and scatter a generous ¼ cup of cheese over ½ of the tortilla. Once the cheese starts to melt and the tortilla bubbles up (about 1 minute), use a spatula to fold the bare side over the side with the cheese. Hold the quesadilla down with your spatula until the cheese has fully melted, about one minute more. Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed.
Serve | Cut in halves or quarters, serve and enjoy!
What to Serve with Cheese Quesadillas
The versatility of this dish really knows no bounds: snack, lunch, dinner... It even makes great party food. This cheese quesadilla recipe can be served as an appetizer with toppings and sides. Quesadilla bar, anyone?!
Quesadillas are also perfect for dipping. Line up your dipping bowls with salsa fresca, guacamole, and avocado crema and go to town!
If serving as a main dish, accompany with beans and Mexican rice on the side for a well-rounded Tex-Mex entree.
Storing and Freezing
Store | Allow to cool completely before storing. Quesadillas keep well in the fridge for up to 4 days.
Freeze | To make ahead and enjoy later (or if you have leftovers), keep in an airtight container with little headspace or in zip top freezer-safe bag for up to 2 months.
Reheat | You can reheat in the microwave, but for crispy tortillas try heating in the oven at 350°F for 10 minutes or air fryer 350°F for 3-5 minutes. You may need to add a few more minutes to the cooking time if reheating from frozen.
Cheese Quesadilla Recipe
Ingredients
- 1-½ cups freshly grated Monterey Jack cheese
- 1-½ cups freshly grated mild cheddar cheese
- Up to 4 tablespoons avocado or canola oil, separated
- 8 flour tortillas
Instructions
- Combine the cheese in a small mixing bowl and mix to combine. Set aside until ready to use.
- Place a skillet over medium-low heat, add a light drizzle of oil, and allow to come to temperature.
- Place one flour tortilla on the pan and scatter a generous ¼ cup of cheese over half of the tortilla. Once the cheese starts to melt and the tortilla bubbles up (about 1 minute), use a spatula to fold the bare side over the side with the cheese. Hold the quesadilla down with your spatula until the cheese has fully melted, about 1 minute more.
- Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!
Notes
Nutrition
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