Cheese Quesadilla Recipe

cheese quesadilla wedges on plate with sour cream.

5 from 5 votes

Cheesy, crispy and easy to make with just 2 ingredients, this cheese quesadilla recipe is a great go-to snack, lunch, or appetizer - plain or jazzed up with your favorite fillings.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, appetizers, Main Course, Snack

Cuisine: Mexican

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

4 flour tortillas, Note 1 6-10 inches/15-25 cm
2 cups grated cheese, Note 2 (you may need more for larger tortillas)
2 tablespoons chopped green onions, optional (or chives)

Optional additional filling ideas, Note 3

US Measures - Metric

Instructions

MAKE THE QUESADILLAS: Heat 10-12 inch/25-35 cm cast iron or large nonstick skillet to medium heat. Spray skillet with oil. Warm up 2 tortillas for a minute on one side (do one tortilla at a time). Tortillas will puff up a little. Place both tortillas in skillet, letting part hang over the side if needed. Sprinkle cheese (and green onions if using) on half of each tortilla. Note 3 to add other fillings. Fold over each tortilla to make two half circles. Let cook for about 2 minutes per side or until golden brown with melted cheese. Transfer to cutting board. If you're making a larger batch, keep warm on a baking sheet in low heat oven.
Repeat with 2 remaining tortillas.
SERVE: Cut each quesadilla into 4-6 wedges (depending on size of tortillas), slicing down firmly with a knife or a pizza cutter. Serve with a dip, Note 4.

Notes

Tortillas - these come in small, medium and large sizes. Use whatever fits your skillet. Flour tortillas are more common and easy to work with. Corn tortillas are a bit more delicate.
Cheese: Any melty cheese will do such as Mozarella, Cheddar, Monterey jack, Colby jack, a Mexican grated blend, Gruyere, Brie, Fontina, Havarti. How much you need: 2 cups grated cheese = ~ 8 ounces or 226 grams. As a guideline, you will need 1/2 - 3/4 cup (or more) grated cheese per tortilla depending on the size of the tortilla and your preferences. If adding other fillings, you may only need the lower amount.
Additional filling ideas
- Sweet and savory combos
  - peach chutney and havarti cheese
  - chicken quesadilla with peaches and brie cheese
  - fig jam, peach marmalade or peach jam and gruyere cheese
  - pear slices, preserves and white cheese
- Savory combos
  - salsa and cheese
  - fresh chopped tomatoes, Dijon and cheese
  - olive tepenade and cheese
  - sauteed veggies (onions, peppers, mushrooms) and cheese
  - caramelized onions and mozzarella
  - Mediterranean flavors - feta, tomatoes, olives, red onion, cheese
  - eggplant spread and cheese
  - pulled pork and cheddar
  - refried black beans, onions and cheese
Dipping options: sour cream dip (any kind), sriracha aioli (2 minutes), guacamole, herb sauce (5 minutes), chunky tomato sauce, red pepper sauce and dip (5 minutes), salsa
Make ahead
- To freeze: Cool, separate wedges with parchment paper in between, place in and airtight container or bag and freeze.
- To reheat: Stovetop - heat on medium-high heat for 1 minute per side. Microwave - on High in 30 second increments (it won't be crisp this way). Toaster oven - preheat the oven to 350°F/177C and place the quesadilla on a baking sheet. Bake for 5 to 7 minutes, flipping it once, until it's hot and the cheese is melted.

Nutrition values are estimates based on a nutrition calculator using flour tortillas and grated cheddar cheese. To reduce calories and fat, use low carb tortillas and low fat cheese.