Cheese Quesadilla
This cheese quesadilla recipe delivers everything you want in a quick, satisfying meal: a perfectly golden, crispy tortilla shell wrapped around a gooey, fully melted cheese center. Made with a blend of freshly shredded Monterey Jack and mild cheddar, seasoned with a hint of garlic powder and chili powder, and cooked in butter until deeply bronzed, this is the kind of simple recipe that punches well above its weight. Ready in just 13 minutes with a handful of pantry staples, it works as a weeknight dinner, a quick lunch, or a crowd-pleasing party snack served with sour cream, salsa, and guacamole.
Equipment
- Large non-stick skillet or cast iron skillet - 10–12 inch (25–30 cm)
- Box grater or food processor with shredding disc - For freshly shredding cheese
- Wide flat spatula - A flexible fish spatula works especially well for flipping
- Cutting board
- Sharp knife or pizza cutter - For slicing quesadillas into wedges
- Small bowl - For mixing optional seasoning into shredded cheese
Ingredients
For the Quesadillas
- 4 large flour tortillas - 10-inch (25 cm)
- 2 cups Mexican cheese blend, freshly shredded - 226g; Monterey Jack, cheddar, asadero, and queso quesadilla — shred from a block for best melt
- 1 tbsp unsalted butter, divided - or neutral oil such as avocado oil
- ½ tsp garlic powder - optional but recommended
- ½ tsp chili powder - optional
- salt - pinch
For Serving
- sour cream - to taste
- salsa - to taste
- guacamole - to taste
- fresh cilantro - optional garnish
Instructions
- Using a box grater, shred 2 cups (226g) of cheese from a block. If using garlic powder and chili powder, toss them with the shredded cheese and a pinch of salt in a small bowl until evenly combined.
- Place a 10–12 inch (25–30 cm) skillet over medium heat and let it warm for 1–2 minutes. Add ½ tablespoon of butter and swirl to coat, waiting until the foaming subsides before proceeding.
- Sprinkle half the shredded cheese (about 1 cup / 113g) evenly over one tortilla, leaving a ½-inch (1.25 cm) border around the edges, then press a second tortilla firmly on top.
- Slide the assembled quesadilla into the skillet and cook undisturbed for 2–3 minutes until the underside is deep golden brown and the cheese along the edges begins to melt.
- Slide a flat spatula fully under the center of the quesadilla and flip confidently in one motion; cook the second side for 1–2 minutes until golden and the cheese is fully melted.
- Transfer to a cutting board and rest for 1 minute, then cut into 4–6 wedges using a sharp knife or pizza cutter. Repeat with the remaining butter and ingredients for the second quesadilla.
- Arrange the wedges on a serving plate and serve immediately with sour cream, salsa, and guacamole for dipping.
Notes
- Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese from a block yields a noticeably creamier, stretchier result.
- Use medium heat only. High heat will char the tortilla before the cheese has time to fully melt. Medium heat gives you a golden crust with a completely gooey center.
- Wait for the butter to stop foaming. Adding the tortilla while the butter is still bubbling vigorously can make it soggy — wait until the foam subsides.
- Don't overfill. About ½ cup (57g) of cheese per half of the quesadilla is the ideal amount. Too much leads to overflow and uneven melting.
- Rest before cutting. Give it 60 seconds after cooking so the cheese sets slightly — this keeps your wedges neat and prevents the filling from running out.
- Best cheese blend: Monterey Jack melts best; combine with mild cheddar for more flavor. Oaxaca cheese or queso quesadilla are excellent authentic alternatives.
- Dry pan option: Skip the butter and use a completely dry cast iron skillet for a crispier, less greasy result closer to a street-style quesadilla.
- Storage: Cool completely, layer between parchment paper, and refrigerate in an airtight container for up to 3 days, or freeze individually wrapped for up to 2 months.
- Reheating: Reheat in a dry skillet over medium-low heat for 2–3 minutes per side, in a 375°F (190°C) oven for 8–10 minutes, or in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid the microwave as it makes the tortilla chewy.
- Make it a meal: Add seasoned rotisserie chicken, sautéed peppers and onions, or canned black beans to turn this into a heartier dinner.
Nutrition
Serving: 1quesadillaCalories: 480kcalCarbohydrates: 47gProtein: 20gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 820mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 1mgCalcium: 45mgIron: 17mg
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