Cheese Quesadilla {Crispy, Buttery, Perfect} (2024)

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There aren’t many things in this world that are better than crispy, golden-brown cheese quesadillas made from buttery flour tortillas with melted cheese on the inside.

Don’t get me wrong – quesadillas stuffed with chicken and peppers and loaded with other fillings are delicious, but the classic simple cheese quesadilla is truly the best.

I grew up eating them weekly. They were a staple in my Mexican kitchen, and now that I have a kid of my own, I make them all the time. Here’s why we love them!

• It’s quick and easy. This recipe is ready in 10 minutes or less, making it a great option for a quick snack, lunch, or dinner.They’re so simple to make, it truly doesn’t get any easier than this.
• Everybody loves them! What’s not to love about buttery flour tortillas and cheese? Kids and adults love them, right up there with grilled cheese, mac and cheese, and taco pizza. Cheese, carbs, and butter is where it’s at!
• Great for using leftovers or adding other fillings. Cheese quesadillas make a great base for adding more of your favorite ingredients for a heartier meal. You can add any type of vegetable or protein, like leftover shredded chicken or fajita veggies.

Ingredients

• Flour tortillas: I used large 10-inch flour tortillas, sometimes called “burrito size” tortillas, but you can use any size to make it the right portion for you.You can make your own homemade flour tortillas.
• Shredded cheese: I used shredded Monterey Jack cheese, but you can use your favorite melting cheese, such as cheddar, mozzarella, pepper jack, or any other favorite cheese.To make this using a more traditional Mexican cheese, use queso Oaxaca (quesillo), Chihuahua, or Asadero. These cheeses melt easily and have a gorgeous, luxurious stretch. You can find these varieties in most Hispanic grocery stores or many larger U.S. supermarkets.
• Butter: A little melted butter adds so much flavor! Toasting your tortillas/quesadillas in butter takes them to the next level and adds that golden brown and crispy exterior you want in a quesadilla.

How to Make a Cheese Quesadilla

Spread 1 cup of shredded cheese on half of each tortilla.

Fold it over. Melt the butter in a large skillet over medium-high heat and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.

Slice into triangles for easy serving using a knife or a pizza cutter.

Substitutions and Additions

• Use different tortillas. You can use corn tortillas or almond flour tortillas for a gluten-free option. They’re often smaller than 10 inches, so you’ll need to reduce the amount of cheese you add to each quesadilla.
• Add protein. For a heartier and more filling quesadilla, you can add in any leftover meat you have in the fridge. Shredded chicken, thinly sliced carne asada, shredded barbacoa, carnitas, chicken tinga, and birria are perfect!
• Add vegetables. Sauteed peppers and onions, mushrooms, spinach, and even a spoonful of diced green chiles would be delicious.

Serving Suggestions

Serving cheese quesadillas with a variety of dips will only make each bite more delicious. Include just one or all of these tasty recommendations on the side:

• Sour cream or Mexican crema
• Guacamole
• Pico de gallo or roasted tomato salsa
• Black bean and corn salsa

Storing and Reheating

Cheese quesadillas can be stored in an airtight container in the refrigerator for up to 5 days.

To reheat, warm the quesadilla in a skillet over medium heat until fully warmed through and the cheese is gooey. I don’t recommend reheating them in the microwave because they’ll get soft and soggy.

More Mexican Recipes

• Chicken Enchiladas
• Birria
• Refried Beans
• Mexican Rice
• Chicken Tacos

Photography by Ashley McLaughlin.

4.78 from 9 votes (5 ratings without comment)