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perfectly crisped cheese quesadilla served with sour cream and guacamole
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5 from 5 votes

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!
Prep Time1 minute
Cook Time5 minutes
Course: Main Dishes
Cuisine: Mexican
Servings: 1 -2 servings
Author: Demeter Trieu

Equipment

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

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.