On our many trips to Mexico, I learned the secrets to a perfect cheese quesadilla: the gooey, melty, golden, cheesy deliciousness. It’s become more than one of my standard go-to easy recipes for a busy weeknight, it’s a simple dinner I really love (especially with some creamy baja sauce).
What Makes the Best Cheese Quesadilla Recipe?
A cheese quesadilla starts with a tortilla, typically a flour tortilla. Warm it first to make it pliable, then fill it with a tasty, melty cheese.
- The choice of cheese is crucial as it adds richness and flavor to the quesadilla.
- Butter the tortilla like you would butter bread for a grilled cheese.
- Cook until the tortilla is golden brown and crispy on the outside, and the cheese inside has melted to a luscious, gooey consistency.
This is one of the easiest Mexican dishes to make and is total comfort food.
What’s The Best Cheese for Quesadillas?
When it comes to selecting the best cheese for quesadillas, you’ll want to choose one that melts well and complements the other ingredients in your quesadilla. Here are some top picks:
- Monterey Jack Cheese: This is a classic choice for quesadillas. It’s creamy, mild, and melts beautifully.
- Cheddar Cheese: A sharper option, cheddar can add depth of flavor. It’s often mixed with Monterey Jack.
- Colby Jack: This is a blend of Colby and Monterey Jack cheeses, resulting in a very smooth, mild flavor.
- Asadero or Queso Quesadilla: These are traditional Mexican cheeses that are creamy and great for melting.
- Mozzarella Cheese: This is a good option if you’re after a mild flavor and a lovely, stretchy texture.
- Oaxaca Cheese: Oaxaca cheese is a stringy and semi-soft Mexican cheese that originated in the region of Oaxaca, Mexico, known for its smooth, meltable texture and delicate, milky flavor, often used in dishes like quesadillas and melted cheese toppings.
Feel free to experiment with different cheeses until you find your favorite. Or, mix and match cheeses for a more complex flavor profile.
Sometimes I cheat and use pre-shredded cheeses (like a Tex-Mex blend) but it doesn’t melt as well and can have a grainy texture.
Gather Your Ingredients
Ready to get cooking? Let’s start by assembling the ingredients you’ll need:
- Large Flour Tortillas: These will form the base and the top of your quesadillas, enclosing all that delicious filling. Quesadillas are also often made with soft corn tortillas (making a gluten-free option).
- Shredded Cheese
- Butter: It adds such yummy flavor as the quesadilla toasts in the skillet (tastier than using, say, olive oil).
- Sour Cream, Guacamole, Taco Salsa, or Pico de Gallo: optional, for serving.
Should I Use Corn or Flour Tortillas for Quesadillas?
- Flour tortillas are soft, flexible, and larger, making them great for holding more fillings. They have a mild flavor that highlights the cheese.
- Corn tortillas are smaller, sturdier, and more flavorful. They can add crunch but hold less. (If you love crunch, try my crispy fried tacos!)
Best Additional Fillings for Quesadillas
Quesadillas are incredibly versatile and can be filled with a wide variety of ingredients.
- Protein: Cooked chicken (leftover from chicken street tacos), grilled steak (from leftover beef fajitas), or diced ham can add substance and protein to your quesadilla. My favorite add-in in Mexico was fresh chorizo. Crumbled bacon is also delicious. Try my chicken quesadillas using rotisserie chicken, too!
- Vegetables: Sauteed onions, bell peppers, and mushrooms are popular choices, as are fresh tomatoes, spinach, or corn.
- Beans: Black or pinto beans can add a hearty touch to your quesadilla. I often use drained, canned black beans or refried beans.
How to Make the Ultimate Cheese Quesadilla: Easy Step-by-Step Directions
Now that we’ve got our ingredients, let’s dive into the process:
- Preheat the Skillet: This is the first step towards achieving that perfect crispy exterior. Preheating ensures an even cooking temperature from the get-go.
- Butter and Fill the Tortillas: Butter one side of the tortilla and place it buttered-side down in the skillet. This gives the tortilla a golden-brown crust and prevents it from sticking to the skillet. Add cheese to one half of the circle and fold the empty side over top of the cheese.
- Cook Until Golden Brown: You’ll cook the quesadilla until the bottom tortilla is golden and the cheese begins to melt. Then, you’ll flip it carefully to cook the other side.
- Cut and Serve: Once both sides are cooked to golden perfection, remove the quesadilla from the skillet, let it cool slightly, and then cut it into wedges.
How to Air Fry a Quesadilla
Here’s how to make an air fryer quesadilla. It’s perfect for a quick lunch, or when you’re cooking for just one person.
5 Pro Tips for the Best Cheese Quesadillas
- Choose a melty cheese like Monterey Jack, cheddar, Colby, or asadero. Mozzarella works too. For extra cheese pull, add a few cubes.
- Don’t overstuff. A light, even layer of cheese and fillings melts and cooks best.
- Pre-cook veggies like onions, peppers, or mushrooms so they don’t make the quesadilla soggy.
- Cook over medium heat. Too low won’t crisp, too high burns before the cheese melts.
- Flip gently with a wide spatula, or use a plate to flip cleanly without losing fillings.
What Goes With Quesadillas?
Here are some tasty serving ideas:
- Cilantro Lime Crema or Sour cream: This creamy addition adds a cooling effect, perfect for balancing out any spicy fillings.
- Guacamole
- Salsa or pico de gallo
- Salad: A simple green salad, slaw (like my slaw for fish tacos) or a vibrant Mexican Street Corn Salad can make this dish feel more like a nice meal.
- Mexican rice: Traditional Mexican side that complements the flavors in the quesadilla and makes the meal more filling.
Storing and Reheating Leftovers
Storing leftovers is a breeze with this recipe. Simply place any leftover quesadilla wedges in an airtight container and refrigerate.
- They’ll keep for about 3 days. To reheat, pop them in a toaster oven or back into the skillet over low heat until the cheese is melted and the tortilla is crispy again.
I like to batch meal prep simple cheese quesadillas for my kids’ lunch boxes. Daycare will reheat them, but the big kids even eat them cold.
How to Freeze and Reheat Quesadillas
To freeze quesadillas, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can stay fresh in the freezer for up to two months.
- When you’re ready to reheat the quesadillas, preheat your oven to 375°F (190°C). Place the frozen quesadillas on a baking sheet and bake for about 15-20 minutes, or until they’re heated through and the cheese is melty (now they’re kinda like my favorite Crispy Baked Ground Chicken Tacos).
You can also reheat them in a skillet over medium heat, just be sure to flip them occasionally for even warming.
Whichever method you choose, there’s no need to thaw them first!
Frequently Asked Questions About Cheese Quesadillas
Traditionally, quesadillas are made with a Mexican cheese blend. However, you can use any cheese that melts well. Monterey Jack, cheddar, and mozzarella are popular choices.
Almost anything! Try adding cooked chicken, beef, or veggies for added flavor and nutrition. Black beans, corn, and fresh herbs also make great additions.
If you prefer to grate your own cheese, choose a block of Monterey Jack, cheddar, or Colby Jack. These cheeses have great melting properties.
Quesadillas are Mexican because of their origins in Mexican cuisine. They typically feature tortillas and Mexican cheeses, along with other fillings and flavors common in Mexican food.
Many Mexican restaurants use a blend of Mexican cheeses for their quesadillas, often including quesadilla cheese, a creamy, smooth-melting cheese with a mild flavor.
Queso fresco, a mild, crumbly white cheese, is often used.
Absolutely! The word “quesadilla” itself means “little cheesy thing” in Spanish.
More Easy Mexican Recipes You’ll Love
Whip up these mouthwatering Mexican recipes in under 30 minutes for a burst of flavor that’s simply irresistible:
Cheese Quesadilla
Video
Ingredients
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend or a mix of cheddar and other favorite melty cheeses, like Monterey Jack
- 4 tablespoons butter
- Sour cream guacamole, salsa, or pico de gallo for serving
- Optional fillings: cooked onions bell peppers, mushrooms, jalapenos, cooked chicken or beef, beans, corn, chopped tomatoes, or any other favorite ingredients
Instructions
- Preheat a large skillet or griddle over medium heat.
- Butter one side of a flour tortilla. Place the tortilla, buttered side down, in the skillet.
- Sprinkle a generous amount of cheese (about 1/2 cup) evenly over the tortilla. If you’re using additional fillings, add them on top of the cheese now. Don’t overfill, or the quesadilla may be difficult to flip.
- Fold the empty side over the top of the cheese with the buttered side facing upwards.
- Cook until the bottom tortilla is golden brown and the cheese starts to melt, about 2-3 minutes.
- Carefully flip the quesadilla and cook until the second side is golden brown and the cheese is fully melted, another 2-3 minutes.
- Remove from the skillet and let it cool for a minute. Use kitchen scissors, a pizza cutter or sharp knife to cut the quesadilla into wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please continue to post such enlightening and informative blogs. You’re motivating people like us in real life.
These cheese quesadillas are so quick and tasty. It’s the only thing my toddler will eat right now lol.