Cheese Quesadilla Recipe + 5 Methods!
Perfectly crisped tortillas packed with oodles of melty cheese for the best Cheese Quesadilla. Easy to customize, quick ‘n easy dinner!
Servings: 1 -2 servings
Equipment
- Chef's Knife
- Medium Nonstick Skillet
- Silicone Spatulas
Ingredients
Tools Needed
- Medium nonstick skillet
- Silicone spatulas
- Chef's knife
- Ingredients
- 1 tablespoon butter or cooking oil divided
- 2 large flour tortillas
- 1-1 ½ cups shredded Mexican-style cheese – I used 1 ½ for a nice thick layer of cheese
- A sprinkle of salt optional
Serve with
- Salsa: try Pineapple Salsa or Black Bean and Corn Salsa
- Sour cream
- Baked Tortilla Chips
- Guacamole
Optional Add-ins:
- Chopped onions or tomatoes
- Protein of choice
- Or check out my Mushroom Quesadilla recipe for perfectly juicy mushroom-filled quesadillas
Instructions
- Stovetop method below. For 4 more methods, including Air-Fryer, Toaster Oven, Microwave, and more, check out the post above.
- Heat a large skillet to medium heat. Spread half the butter across the surface of the skillet, allowing it to melt and thoroughly coat the skillet.
- Place 1 large tortilla on the skillet. Sprinkle with cheese.
- Once cheese is melted, add the second tortilla.
- Cook for 2-4 minutes, pressing down with a heatproof spatula to adhere the top tortilla to the melting cheese, creating a quesadilla. Mine took 3 ½ minutes.
- The quesadilla is ready for the next step when the cheese is melted and the bottom tortilla’s underside is golden brown.
- Transfer the quesadilla to a plate. Add the remaining half of the butter to the skillet, using a heatproof utensil to move it around and coat it thoroughly.
- Place the quesadilla back onto the skillet, ensuring that it’s flipped over to cook the un-crisped side.
- Again, use the spatula to press down on the quesadilla to create an evenly golden brown surface. Cook until desired crisp-level is reached, about 1-2 minutes. Mine took just 1 more minute since the pan was nice and hot!
- Sprinkle with salt to bring out the buttery and cheesy flavor.
- Slice into sixths, then serve with baked tortilla chips and pineapple salsa, black bean and corn salsa and guacamole. Enjoy!
Notes
Storing Instructions: Cool completely, then store cheese quesadillas in an airtight container in the refrigerator for 1-3 days. Before serving, reheat on the skillet or in the microwave until the cheese is re-melted.