Quick and easy to make on the stove, 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.
8flour tortillas,suggest 6-inch for appetizers, 8-10 inches for meals
1teaspoonMexican seasoning blend
1tablespoonvegetable 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.
Notes
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. You can reheat them 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.Don't overfill your quesadilla. Yes, I know it's tempting, and I add extra cheese to almost everything, but you must trust me. I can't believe I am saying this, but there is such a thing as too much in this recipe, and it will ooze out all over your pan if you use too much.I used six-inch tortillas for this recipe; about one-third of a cup of cheese works best with them. If you use larger tortillas, you will probably want to add more.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 adding your tortillas before the pan heats will make them 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.Be sure your cheese is at least partially melted before you try to flip your quesadillas. If you do it too early, it will fall out and make a mess in your pan. IIf you add a protein or veggies to your cheese quesadilla, spread it all over the tortilla instead of only putting the cheese 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 melted layers of cheese, and it won't fall out when you try to flip it.