Simple and full of flavor, my recipe for a homemade Cheese Quesadilla features a Mexican blend of melted cheesy goodness encased in a hot, crispy flour tortilla.
Quick and easy to make on the stove and with only four ingredients and a few steps, cheese quesadillas can be served as a main dish, side dish, appetizer, or snack and are ideal for breakfast, lunch, and casual dinners.
Uncomplicated homemade cheese quesadillas are kid-approved and family-friendly. They are also filling and versatile and can morph into a complete all-in-one, hand-held meal like my popular Shrimp Quesadillas when meats and vegetables are added.
Discover the secret to crafting these cheesy delights by following my simple cheese quesadilla recipe below and get menu suggestions and ideas for flavorful toppings and optional filling add-ins.
Why you will love this recipe:
- Cheese quesadillas are incredibly easy to make, requiring only four ingredients and they take only minutes to prepare.
- While this recipe features a melted cheese filling with four types of cheese, you can experiment with different flavor combinations by adding various ingredients, such as diced onions, sliced jalapenos, chopped bell peppers, or leftover cooked chicken, pork, or beef.
- There’s something inherently comforting about warm, melted cheese encased in a crispy tortilla.
Ingredients – here’s what you will need:
- Four cheese Mexican blend – To save time, I use a purchased already shredded combination of four types of cheese, including Monterey Jack, Asadero, Cheddar, and Queso Quesadilla. You can substitute your favorite melting cheese blend or use what you have on hand. Other easy-melting cheeses include gruyere, fontina, and pepper jack. Hand-shredded cheese melts a bit better, but pre-shredded cheese also works fine in this recipe.
- Flour tortillas – While authentic Mexican quesadillas mostly use corn, flour tortillas work best in this Americanized quesadilla recipe. For snacks, six-inch tortillas work well and are easy to handle. However, I prefer to use larger eight to ten-inch tortillas when making them for a meal.
- Mexican seasoning blend – I like to kick up the flavor a notch with a pinch of Mexican seasoning. The seasoning blend I used included ground chili pepper, garlic, onion, and cumin. You can substitute dry packaged taco seasoning or make your own seasoning blend.
- Peanut oil – just a tiny bit of vegetable or peanut oil coats the skillet, helps the flour tortillas brown evenly, and helps make them extra crispy. You can substitute butter.
(A complete list of ingredients and measurements is listed in the recipe below.)
How to make cheese quesadillas:
- Use a pastry brush to lightly coat the bottom of a skillet over medium heat with a small amount of oil.
- When the pan is hot, place a tortilla in the pan and let it warm for about 30 seconds. Then, using tongs or a pancake turner, flip the tortilla over.
- Top the tortilla with about a third of a cup of shredded cheese and spread it evenly over half of the tortilla. Sprinkle on a small pinch of the Mexican seasoning blend.
- Let the tortilla cook, and when the cheese starts to melt, use a pancake turner to gently fold over the side of the tortilla without the cheese to make a half moon or half circle. Lightly press down on the folded tortilla and let it cook for about a minute. Then, flip it over and let it cook on the other side for about a minute or until the tortilla is light golden brown and crispy and the cheese is melted and gooey. Repeat with the remaining tortillas.
- Use a pizza cutter or sharp knife to cut the quesadillas into triangles or wedges.
- Serve hot with your choice of toppings.
What are quesadillas:
In its simplest form, a quesadilla is a dish that originated in Mexico in which a corn or flour tortilla is filled with cheese and other ingredients and cooked until the outside is crispy and the cheese is melted. The filling for a cheese quesadilla is simply cheese.
This recipe is more of an Americanized or Tex-Mex version and is not authentic.
Top tip:
Don’t overfill your quesadilla. Yes, I know it’s tempting, and I add extra cheese to almost everything, but you will have to trust me. I can’t believe I am saying this, but in this recipe, there is such a thing as too much cheese, and it will ooze out all over your pan if you use too much.
The best cheese for quesadillas:
Mexican cheeses such as Queso de Oaxaca, Chihuahua, and Queso Asadero melt beautifully and work perfectly in this recipe. Many Mexican restaurants use Queso Asadero in their quesadillas.
To save time, I usually use a purchased pre-shredded Mexican blend when I make cheese quesadillas. Other easy-melting cheeses, including cheddar, Monterey jack, manchego, pepper jack, Colby, gruyere, fontina, or even a smear of cream cheese, also works well.
Recipe variations:
Cheese quesadillas are very versatile and can be eaten as is, or they can be used as a blank slate to add your favorite flavor combinations with add-ins such as meat and vegetables.
They are also the ultimate vehicle for utilizing leftovers such as leftover chicken, pork, or steak. While cheese quesadillas are delicious, you can add various ingredients to create flavorful variations.
- Steak Quesadillas: Add cooked and seasoned leftover steak and some sautéed bell pepper strips.
- Spinach Quesadillas: Sauté some fresh spinach with garlic until wilted and add it to the filling.
- Pulled Pork Quesadillas: Add leftover pulled pork or pork tenderloin.
- Seafood Quesadillas: Add fried oysters, pan-fried shrimp, buffalo shrimp or blackened shrimp, or blackened mahi mahi.
- Black Bean Quesadillas: Add cooked black beans to the filling. You can also add diced tomatoes, onions, and spices such as cumin and chili powder to enhance the flavor.
- Chicken & Cheese Quesadillas: Add leftover cooked, grilled, smoked, or baked chicken.
- Breakfast Quesadillas: Make a breakfast version by adding scrambled eggs, cooked bacon, or sausage. You can also include vegetables such as bell peppers or onions for added flavor and nutrition.
Topping options:
In my world, sour cream, salsa, pico de Gallo, and diced avocado or guacamole are must-haves for a cheese quesadilla. Here are some suggestions for you to consider:
- Salsa: Salsa adds a burst of flavor and moisture to quesadillas. You can use a classic tomato-based salsa, a spicy salsa verde, or peach salsa.
- Guacamole: Creamy and rich guacamole pairs well with quesadillas. It adds a cool and refreshing element to balance the flavors. You can make guacamole using mashed avocados, lime juice, onions, tomatoes, and cilantro.
- Sour Cream: A dollop of sour cream on a quesadilla adds creaminess and tanginess. It can help mellow down any spiciness and complements the flavors nicely.
- Pico de Gallo: Pico de Gallo is a fresh salsa made with diced tomatoes, onions, cilantro, jalapeños, and lime juice. It adds a zesty and crunchy texture to your quesadilla.
- Sliced Jalapeños: Add some sliced jalapeños to your quesadilla if you like a spicy kick. They provide heat and a vibrant flavor.
- Diced Tomatoes: Diced tomatoes can provide juiciness and freshness to your quesadilla. They work well with various fillings.
- Black Olives: For a briny and savory touch, consider adding sliced black olives. They add a contrasting flavor and texture to the quesadilla.
- Scallions or Green Onions: Finely chopped scallions or green onions can add a mild onion flavor and a hint of freshness.
- Hot Sauce: If you like extra spicy, drizzle some hot sauce or your favorite chili sauce on top of the quesadilla to amp up the heat.
What to serve with a cheese quesadilla:
Cheese quesadillas are versatile and can be served as a main dish, side dish, snack, or appetizer. Here are some popular Southwestern-style dishes that pair well with them:
- Mexican Chopped Salad, Tomato Avocado Feta Salad, and Beef Taco Salad are also quick and easy to make and would complement the quesadillas.
- Grilled Vegetables, Mexican Pork Stew, or Walking Taco Casserole are all incredibly easy to make and would be delicious served with them.
- And, if you are serving them as an appetizer or snack if you add my Mini Taco Cups, Jalapeno Poppers, Macho Nachos, or my Redneck Caviar it would definitely be a party.
- Don’t forget to add a nice Frozen Margarita and light and refreshing Key Lime Mousse for dessert to round things out.
Recipe FAQs:
Quesadillas are best made fresh and eaten immediately right out of the skillet. If you have leftovers, store them in a plastic storage bag in the refrigerator for up to four days.
They are best reheated in an air-fryer for about three minutes at 400 °F. You can also reheat them in a skillet for about three minutes over medium heat. However, I do not recommend reheating them in the microwave.
Yes, although they are best when made and eaten immediately, you can make these crispy cheese quesadillas in advance and reheat them. To maintain their crispiness, it’s best to reheat them in an air-fryer or skillet over medium heat until warmed through and the tortillas become crispy again.
Although Mexican quesadillas mainly use corn, I prefer to use flour tortillas. They are softer and more pliable, and I like the texture better.
While cheese is a traditional ingredient in quesadillas, you can still make them without it. Refried beans, avocado, or mashed sautéed vegetables can be substituted.
Expert tips and tricks:
- I used six-inch tortillas for this recipe, and they hold about one-third of a cup of cheese. If you use larger tortillas, you will probably want to add a bit more.
- Be sure your cheese is at least partially melted before you try to flip your quesadillas. When it melts, it acts as glue and holds everything together. If you flip them too early, everything will fall out and make a mess in your pan.
- Don’t use too much oil. I like to use canola or peanut oil, and then just the barest minimum to moisten the bottom of the skillet. Too much oil or not letting your pan heat up first will make your tortillas greasy. You can use melted butter if you prefer.
- Quesadillas are like pancakes; they are best-eaten piping hot right out of the skillet. If you are feeding a crowd, a large griddle or grill pan that will allow you to cook more than one at a time will work much better.
- If you add a protein or veggies to your cheese quesadilla, spread the cheese all over the tortilla instead of only putting it on one side. Then once it melts, add your meat or other add-ins on one side and gently fold over the tortilla to the half-moon shape. This way, you will have the filling sandwiched between the melted layers, and it won’t fall out when you try to flip it.
Recipes with tortillas:
Check out these easy-to-make favorites:
If you need more menu ideas or suggestions for recipes that can be made with tortillas, check out this collection of Cinco de Mayo recipes or Mexican-inspired recipes.
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Cheese Quesadilla Recipe – An Easy Cheesy Delight
Equipment
- large non-stick skillet
Ingredients
- 3 cups purchased shredded Mexican cheese blend
- 8 flour tortillas, suggest 6-inch for appetizers, 8-10 inches for meals
- 1 teaspoon Mexican seasoning blend
- 1 tablespoon vegetable or peanut oil
Instructions
- Use a pastry brush to lightly coat the bottom of a skillet over medium heat with a small amount of oil.
- When the pan is hot, place a tortilla in the pan and let it warm for about 30 seconds. Then, using tongs or a pancake turner, flip the tortilla over.
- Top the tortilla with about a third of a cup of shredded cheese and spread it evenly over half of the tortilla. Sprinkle on a small pinch of the Mexican seasoning blend.
- Let the tortilla cook, and when the cheese starts to melt, use a pancake turner to gently fold over the side of the tortilla without the cheese to make a half moon or half circle. Lightly press down on the folded tortilla and let it cook for about a minute. Then, flip it over and let it cook on the other side for about a minute or until the tortilla is light golden brown and crispy and the cheese is melted and gooey. Repeat with the remaining tortillas.
- Use a pizza cutter or sharp knife to cut the quesadillas into wedges and serve hot with your choice of toppings.
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