Cheese Quesadilla

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This cheese quesadilla recipe is simple, delicious, and so easy to make. I mean, what’s not to love about a golden brown crispy flour tortilla that contains deliciously gooey cheese? Whether you’re scrambling for a quick lunch, looking for a satisfying snack, or planning a casual dinner, these crispy, gooey quesadillas will save the day. I’ll show you how to make cheese quesadillas on a stovetop that always comes out perfect.

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If there’s anything I make more than grilled cheese for my kids’ quick weekend lunches, it’s this cheese quesadilla recipe. It doesn’t get easier, and I always end up with happy campers. Plus, I love that I can sneak in extra protein from leftover shredded chicken or extra veggies like leftover fresh spinach or zucchini.

Why you’ll love this flour tortilla quesadilla

• Great for using up leftovers: If you have some leftover chicken, beef, or veggies from last night’s dinner, toss them into your quesadilla for a new take on leftovers.
• Ideal for on-the-go: These quesadillas can be cut into wedges, cooled, and packed for a picnic, work lunch, or a road trip. They maintain their texture and taste even after a few hours.
• Perfect canvas for dips: Serving these quesadillas with guacamole is just the beginning. They are a perfect partner to a wide array of dips and salsas, allowing you to experiment with flavor profiles and heat levels.
• Excellent accompaniment to meals: Include these quesadillas into a larger Mexican-inspired meal to add a comforting element to the spread. Or pair them with a side salad for that satisfying texture. These cheese quesadillas seamlessly fit into any meal.

Ingredients to make a cheese quesadilla

• Tortilla shells: Flour tortillas make the best quesadillas because they are soft and flexible, holding the filling together well. Use your favorite store-bought tortillas or make your own flour tortillas.
• Shredded cheese: The shredded cheese is the key ingredient as it melts and creates that cheesy and savory filling.
• Butter: Cooking the quesadillas in butter gives them a crispy and golden exterior, adding a nice texture to each bite. You can also use olive oil.

How to make a cheese quesadilla

1. Heat butter or olive oil in a large non-stick skillet over medium heat. Add one tortilla to the pan.
2. Spread the shredded cheese in an even layer all over the tortilla.
3. Close the quesadilla by placing the second tortilla on top of the cheese and cook until the bottom tortilla turns golden brown.
4. Carefully flip the quesadilla and cook the other side for a few minutes or until the bottom of that tortilla becomes golden brown.

Tips for making the best cheese quesadilla

1. Watch the butter. Butter burns very quickly so you need to keep an eye on it and add your tortillas when just melted.
2. Let the quesadillas rest. After the quesadilla is cooked, remove it from the heat and transfer to a cutting board. Give them a few minutes to cool and let the cheese set before cutting into the quesadilla.
3. Cut into triangles. Cutting the quesadillas into triangles allows for easier serving and dipping. A pizza cutter or a sharp knife works well for this task.
4. Don’t overfill the quesadilla. If using other fillings besides cheese, be mindful not to overfill the quesadilla and leave a small border on the edges. This ensures easy flipping and prevents spillage.
5. Make a smaller quesadilla with one tortilla. Instead of laying two tortillas on top of each other with the cheese layer in between, you can add cheese to half of a tortilla and fold it over. I do this often when it’s for one serving.

Popular substitutions & additions

• Try corn tortillas: While flour tortillas are excellent for their chewy texture, you can use corn tortillas as a gluten-free option. Just make sure you don’t fold them over, or they will break and limit cooking time, as they tend to crisp up faster than flour tortillas.
• Add a protein: Incorporate cooked chicken, ground beef, or even grilled shrimp for a heartier and more filling quesadilla. Using leftover meat from a previous meal is an excellent way to avoid food waste and give them new life.
• Fresh additions: Enhance the flavor by adding roasted vegetables such as bell peppers, onions, mushrooms, or spinach. Or sprinkle in some chopped fresh cilantro or green onions.
• Spice it up: Add bold flavor by adding a pinch of chili powder, Za’atar seasoning, taco seasoning, or smoked paprika directly to the cheese. As it melts, the seasonings will elevate the overall taste of the quesadillas.

What to serve with This easy cheese quesadilla

• Simple Guacamole
• Homemade Salsa
• Cilantro Lime Cauliflower Rice
• Black Bean Salsa

How to store & reheat a cheese quesadilla

Let the cheese quesadilla cool completely, then transfer to an airtight container and store it in the refrigerator. You can also wrap the quesadilla tightly in foil or plastic wrap.

To reheat, warm the quesadilla in a frying pan over medium-low heat until warmed through, and the cheese is melted. If you have it wrapped in foil, you can also place it on a baking sheet and warm it in a toaster oven for a few minutes until it is warmed through.

How long will the cheese quesadilla last in the fridge?

Cheese quesadilla will last up to 5 days in the fridge.

Can i freeze cheese quesadilla?

Yes, you can! Wrap the quesadilla tightly in foil or plastic wrap and then transfer them to a freezer-safe zip-top bag, removing as much air as possible to prevent freezer burn. Freeze for up to 2 months. Thaw in the fridge overnight and reheat per the instructions above.

Frequently asked questions

Ready to enjoy the cheesy goodness of a perfectly made quesadilla? Say goodbye to burnt edges and hello to mouthwatering cheese-filled delight that brings pure joy to everyone. With these tips and tricks, you’ll make the best cheese quesadilla you ever tasted.

More Mexican recipes:

• Mexican Street Tacos
• Refried Beans
• Corn Salsa
• Mexican Chopped Salad
• Bean and Cheese Quesadillas
• Mexican Chicken and Rice
• Easy Ground Beef Tacos
• Low Carb Enchiladas

If you try this feel good Cheese Quesadilla recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Cheese Quesadilla

This cheese quesadilla is made on a flour tortilla on the stovetop! Just heat your pan, add butter, and build your quesadilla and eat in just 5 minutes!

5 from 102 votes

Author Yumna Jawad

Servings 2 servings

Course Entree, Lunch

Calories 365

Prep Time 0 minutes mins

Cook Time 5 minutes mins

Total Time 5 minutes mins

Ingredients

  

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• ▢ 2 teaspoons unsalted butter or olive oil
• ▢ 2 10-inch flour tortillas
• ▢ ½ cup shredded cheddar cheese
• ▢ Guacamole for serving

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Instructions

• Heat the butter or olive oil in a large non-stick skillet over medium-high heat.
• Add one tortilla to the pan and scatter the cheddar cheese in an even layer all over the tortilla. Place the second tortilla on top of the cheese.
• Cook for 2-3 minutes or until the bottom of the tortilla starts to become golden brown. Carefully flip the tortilla and cook on the other side for 2-3 minutes or until the bottom of the tortilla becomes golden brown.
• Remove the quesadilla from the pan and place on a cutting board. Use a knife or pizza cutter to cut the quesadilla into 6 triangles. Serve with guacamole or your favorite dipping sauce.

Equipment

• Anodized Nonstick Cookware

Notes

Storage: Leftover quesadillas can be stored in an airtight container for up to 5 days in the fridge. Gently reheat in a frying pan over medium-low heat until warmed through.

To freeze, tightly wrap in foil or plastic wrap and place in freezer-safe zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat. 

Tips:

Watch the butter. If using butter instead of olive oil, watch it carefully as it melts to prevent it from burning.

Let the quesadillas rest. Before cutting into the quesadilla, give them some time to cool down slightly so the cheese sets.

Cut into triangles. Once cooked, cutting the quesadillas into triangles allows for easier serving and dipping. A pizza cutter or a sharp knife works well for this task.

Don’t overfill the quesadilla. Whether or not you’re using other fillings besides cheese, be mindful not to overfill the quesadilla and leave a small border on the edges. This ensures easy flipping and prevents spillage.

Make a smaller quesadilla with one tortilla. Instead of laying two tortillas on top of each other with the cheese layer in between, you can add cheese to half a tortilla and fold it over. I do this often when it’s for one serving.

Nutrition

Calories: 365kcal, Carbohydrates: 35g, Protein: 12g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 701mg, Potassium: 110mg, Fiber: 2g, Sugar: 3g, Vitamin A: 408IU, Calcium: 303mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican

Course: Entree, Lunch