Simple and full of flavor, homemade Four Cheese Quesadillas feature a Mexican blend of melted cheesy goodness with Monterey Jack, Asadero, Cheddar, and Queso Quesadilla cheeses wrapped in a hot, crunchy flour tortilla.
Quick and easy to make on the stove, with only four ingredients and a few steps, cheese quesadillas are ideal for the ultimate snacks, appetizers, school lunchboxes, breakfast, lunch, and casual dinners.
Uncomplicated 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 when meats and vegetables are added. The sky is the limit with almost endless flavor combinations, such as my popular Shrimp Quesadillas with Bacon.
Read on if you are ready to discover how to make the best, crispiest cheese quesadillas using the half-moon technique; plus, get menu suggestions and ideas for flavorful toppings and optional filling add-ins.
Ingredients – here’s what you will need:
- Four cheese Mexican blend – I used a purchased already shredded combination of cheese, including Monterey Jack, Asadero, Cheddar, and Queso Quesadilla. You can substitute your favorite melting cheese or blend or use what you have on hand. Other easy melting cheeses include gruyere, fontina, and pepper jack. Hand-shredded cheese does melt a bit better, but all of the pre-shredded cheeses I have bought work fine in this recipe.
- Flour tortillas – while authentic Mexican recipes mostly use corn, flour tortillas work best in this Americanized quesadilla recipe. For snacks, six-inch tortillas work well and are easy to handle. I prefer to use larger eight to ten-inch tortillas, however, 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.
- 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.
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 topped with cheese or other fillings and cooked until the outside is crispy and the cheese is melted. 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.
What is the best cheese for quesadillas:
Mexican cheeses such as Queso de Oaxaca, Chihuahua, and Queso Asadero melt beautifully, would be wonderful, and shine in this recipe. Many Mexican restaurants use Queso Asadero in their quesadillas.
However, depending on where you shop, you may have trouble finding these cheeses. If so, a purchased Mexican blend or a combination of easy melting cheeses, including cheddar, Monterey jack, manchego, pepper jack, Colby, gruyere, fontina, or even a smear of cream cheese, would also work 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 or steak.
While cheese quesadillas are delicious on their own, you can add various ingredients to create flavorful variations. Here are some recipe variations for cheese quesadillas:
- 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 mix it with the cheese filling.
- Pulled Pork Quesadillas: Add leftover pulled pork or pork tenderloin.
- Black Bean Quesadillas: Add cooked black beans to the cheese filling. You can also add diced tomatoes, onions, and spices like cumin and chili powder to enhance the flavor.
- Chicken Quesadillas: Add leftover cooked, grilled, smoked, or baked chicken.
- Breakfast Quesadillas: Make a breakfast version by adding scrambled eggs, cooked bacon or sausage, and shredded cheese to the tortilla. You can also include vegetables like 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 these cheesy quesadillas. 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.
Serving suggestions:
Cheese Quesadillas are versatile and can be paired with various side dishes to create a delicious and well-balanced meal. Here are some popular side dishes that complement them:
- Mexican Chopped Salad features crisp romaine lettuce, red bell pepper, scallions, canned black beans, corn, tomatoes, radishes, avocado, jicama, and cotija cheese topped with honey lime dressing.
- Mexican Pork Stew with salsa verde and cumin which gives it a southwestern kick, and fire-roasted tomatoes is a quick and easy recipe that pairs well with quesadillas.
- Mini Taco Cups are fun, quick, easy to make, and delicious to boot. These versatile, kid-approved, crunchy taco cups with wontons are made with yummy ground turkey, taco seasonings, and melty cheese.
- Beef Taco Salad with Avocado Cilantro-Lime Dressing is a flavorful main-dish salad that your entire family will love. It’s also quick and easy to make.
- Tomato Avocado Feta Salad with Corn contains fresh tomatoes, rich buttery avocado, briny feta cheese, and tender corn topped with a light citrusy dressing and will add texture, flavor, and nutritional value to the meal.
- Roasted Vegetables: Roasted vegetables, such as bell peppers, zucchini, onions, and mushrooms, make a tasty and colorful side dish for quesadillas. The caramelized flavors of the roasted vegetables complement the cheesy fillings of the quesadillas.
- Walking Taco Casserole is incredibly easy to make and a long-time family favorite. It features cooked ground beef seasoned with taco seasoning, a bit of cream cheese, and salsa. This flavorful beef mixture is then topped with plenty of shredded Mexican blend cheese, and Frito corn chips lend their signature corn-flavored crunch. It would add a contrasting flavor and texture to the meal.
Don’t forget to add a nice Frozen Margarita and light and refreshing Key Lime Mousse for dessert to round things out.
Simple hack for flipping quesadillas with confidence:
Be sure your cheese is at least partially melted before you try to flip your quesadillas. When the cheese melts it acts as a glue and holds everything together. If you do it too early, everything will fall out and make a mess in your pan.
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 a skillet over medium heat until warmed through, and the tortillas become crispy again.
You can use flour tortillas instead of corn tortillas to make quesadillas. Flour tortillas are softer and more pliable, and they give a slightly different texture and flavor to the quesadilla.
While cheese is a traditional ingredient in quesadillas, you can still make them without it. Substitute the cheese with mashed beans, avocado, or even a combination of sautéed vegetables as the filling.
More tips and tricks:
- I used six-inch tortillas for this recipe, and about one-third of a cup of cheese works best with them. If you use larger tortillas, you will probably want to add a bit more cheese.
- 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 will 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 at a time will work much better.
- If you are adding a protein or veggies to your cheese quesadilla, instead of only putting the cheese on one side, spread it all over the tortilla. Then once it melts a bit, add your meat or other add-ins on one side only and gently fold over the tortilla to the half-moon shape. This way, you will have the filling sandwiched between melted layers of cheese, and it won’t fall out when you try to flip it.
Mexican-inspired taco recipes:
Tacos make a wonderful side dish to pair with quesadillas. Check out these easy-to-make favorites:
If you need more menu ideas or suggestions, check out this collection of Cinco de Mayo recipes or Mexican-inspired recipes.
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you come back soon!
📋 Recipe:
Simple Four Cheese Quesadillas
Equipment
- large non-stick skillet
Ingredients
- 3 cups shredded Mexican cheese blend
- 8 flour tortillas, suggest 6-inch for appetizers, 8-10 inches for meals
- 1 teaspoon Mexican seasoning blend
- 1 tablespoon canola 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.
Leave a Reply