Simple and satisfying cheese quesadillas are the perfect snack or easy dinner for anyone at any age. Toasted, buttery flour tortillas with gooey melted cheese are a classic combo ready in under 10 minutes!
There aren’t many things in the world that are better than crispy, golden cheese quesadillas, made with buttery flour tortillas with melted cheese inside.
Don’t get me wrong: quesadillas filled with chicken and peppers and packed with other fillings are delicious, but the classic plain cheese quesadilla is truly the best.
I grew up eating them weekly. They were a staple in my Mexican cooking and now that I have a child of my own, I make them all the time. That’s why we love them!
- It is fast and easy. This recipe is ready in 10 minutes or less, making it a great option for a quick snack, lunch, or dinner. They are so simple to make that it doesn’t get any easier than that.
- Everyone loves them! What’s not to love about buttery flour tortillas and cheese? Kids and adults love them, right up there with grilled cheese, mac and cheese, and taco pizza. Cheese, carbs and butter are where it’s at!
- Great for using up leftovers or adding other fillings. Cheese quesadillas are a great base to add more of your favorite ingredients for a bigger meal. You can add any type of veggies or protein, like leftover chicken or fajitas.
ingredients
- Flour tortillas: I used large 10-inch flour tortillas, sometimes called “burrito-sized” tortillas, but you can use any size to make it the right portion for you.
- Grated cheese: I used shredded Monterey Jack cheese, but you can use your favorite processed cheese, such as cheddar, mozzarella, pepper jack, or any other favorite cheese. To make it using a more traditional Mexican cheese, use queso Oaxaca (quesillo), Chihuahua or Asadero. These cheeses melt easily and have a wonderful, luxurious texture. You can find these varieties at most Hispanic grocery stores or many larger U.S. supermarkets.
- Butter: A little melted butter adds so much flavor! Toasting your tortillas/quesadillas in butter takes them to the next level and adds that golden brown, crispy exterior you want in a quesadilla.
- Buy blocks of cheese and shred them. Pre-grated cheeses are coated with an anti-caking agent such as cellulose that prevents the shreds from clumping together in the bag. This powdery coating can sometimes prevent the cheese from melting properly, which is more prevalent in finely grated cheese. If you use already grated cheese I recommend using thick cheese.
- If you can, use a Mexican cheese. Melting Mexican cheeses such as queso Oaxaca (quesillo), Chihuahua, Asadero and Quesadilla are the best Mexican cheese for quesadillas. If you can’t find any in a store near you, I recommend using Monterey Jack.
- Cut into triangles. I love using a pizza cutter cut them into triangles for easier serving, but a sharp knife will also work.
- Don’t skip the butter. The tortillas absorb the melted butter as they cook, and the outside crisps up and turns lightly browned. It really makes it better!
Substitutions and additions
- Use different tortillas. You can use corn tortillas or almond flour tortillas for a gluten-free option. They are often smaller than 10 inches, so you will need to reduce the amount of cheese you add to each quesadilla.
- Add protein. For a more substantial and filling quesadilla, you can add any leftover meat you have in the fridge. Shredded chicken, thinly sliced carne asada, shredded barbacoa, carnitas, chicken tinga and birria are perfect!
- Add the vegetables. Sautéed peppers and onions, mushrooms, spinach, and even a spoonful of diced green chilies would be delicious.
Serving Tips
Serving cheese quesadillas with a variety of sauces will make every bite even more delicious. Include just one or all of these tasty tips on the side:
Storage and heating
Cheese quesadillas can be stored in the refrigerator in an airtight container for up to 5 days.
To reheat, heat the quesadilla in a skillet over medium heat until heated through and the cheese is gooey. I don’t recommend reheating them in the microwave because they will get mushy and mushy.
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This easy cheese quesadilla recipe is a classic combination of crunchy, buttery flour tortillas and gooey melted cheese. Simply the best!
Notes
- Tortillas: I used large 10-inch flour tortillas, sometimes called “burrito-sized” tortillas, but you can use any size to make it the right portion for you. If you prefer you can also use corn or almond flour tortillas.
- Cheese: I used shredded Monterey Jack cheese, but you can use your favorite processed cheese, such as cheddar, mozzarella, or pepper jack. To make it using a more traditional Mexican cheese, use queso Oaxaca (quesillo), Chihuahua or Asadero. These cheeses melt easily and have a wonderful, luxurious texture. You can find these varieties at most Hispanic grocery stores or many larger U.S. supermarkets.
Nutritional information
Serving: 1Quesadilla, Calories: 570kcal (29%), Carbohydrates: 32G (11%), Protein: 30G (60%), Fat: 36G (55%), Saturated fats: 20G (100%), Polyunsaturated fats: 2G, Monounsaturated fat: 10G, Trans fats: 0.2G, Cholesterol: 104mg (35%), Sodium: 1189mg (50%), Potassium: 162mg (5%), Fiber: 2G (8%), Sugar: 3G (3%), Vitamin A: 932UI (19%), Soccer: 655mg (66%), Iron: 3mg (17%)
Photography by Ashley McLaughlin.
