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Incredibly easy, this cheese quesadilla is crisp, warm, and extra cheesy. Made in less than 10 minutes and with only two ingredients. This quick meal is perfect for a lunch or family favorite dinner.
Why We Love This Recipe
You can’t go wrong with grilled and toasty flour tortillas with melty cheese and your favorite fillings. Some of our favorites include this cowboy quesadilla, steak quesadillas and these classic cheese quesadillas.
If you’re cooking for a crowd or large family be sure to try our baked chicken quesadillas, it’s the easiest method we have found for making a large batch for our family all at one time.
Cheese Quesadilla Ingredients & Substitutions
- Flour Tortillas: store-bought tortillas work and are quick. You can use the raw tortillas purchased at the store; cook them first, then use them to make quesadillas. Another option would be to visit a local Mexican restaurant near you; they often sell packages of fresh tortillas. Of course, you can go the extra step and make your homemade flour tortillas. Or substitute with corn tortillas or other gluten free option.
- Cheese: our favorite cheese is to use Queso Quesadilla Cheese (also known as Queso Asadero). This cheese can be found in the cheese aisle in most markets, typically with the other Mexican cheeses (like cotija and queso fresco) and cremas. It melts nice and smooth and has a mild flavoring. Another option would be Oaxaca, which melts similarly to mozzarella. Or grab some Monterey Jack, which tastes very similar and melts nicely.
How to Make a Cheese Quesadilla
Lay a tortilla in a clean skillet, butter or oil isn’t needed, the tortilla doesn’t stick, and those can alter the flavoring.
Sprinkle shredded cheese on half of the tortilla. Let this warm, as the tortilla warms it’s more pliable and easier to fold.
Fold the tortilla in half using a spatula. Gently press down to help keep its shape. Continue cooking, then flip to cook the other side. Cook until the cheese is melted and both sides of the quesadilla are a golden brown.
This cheese quesadilla might seem simple, and you’re absolutely right. It’s perfect in its simplicity. Which also means that you can dress it up with any of your favorite toppings or sauces for dipping. Some of our favorite toppings include:
- Salsas: classic restaurant style salsa, salsa verde, or a drizzle of salsa macha.
- Guacamole: homemade guacamole with or without fresh tomato and jalapeño is a great topping option.
- Sauces: try our copycat Taco Bell quesadilla sauce, which is a mild creamy jalapeño sauce, or drizzle some cilantro lime crema, or a spicier chipotle crema.
Make Ahead Instructions
Prep ahead of time by making your quesadillas and storing in the refrigerator. Reheat in a skillet over medium on the stovetop until cheese is melted and tortillas are crisp.
Store leftovers in a sealed container in the refrigerator for 3-5 days. Reheat cold quesadillas by placing on a warm skillet and cooking until cheese is melted and the tortilla has crisped back up.
Store cooked quesadillas in a large freezer bag, separated by sheets of parchment paper to help prevent them from sticking. Store for up to 2 months. Remove from the freezer and thaw in the refrigerator overnight.
- 4 flour tortillas medium size
- 1 cup shredded cheese quesadilla cheese or Monterey Jack
- Heat a large comal or skillet over medium heat.
- Place a flour tortilla on the skillet. Allow to heat for 5-10 seconds then flip and heat the other side to help make it pliable.
- Sprinkle cheese on the top of half of the tortilla.
- Fold the tortilla over and gently press it down to stay folded.
- Cook the quesadilla for 1-2 minutes until the bottom is toasted and golden-brown.
- Flip the quesadilla over to continue cooking the other side for an additional 2-3 minutes until cheese is fully melted and both sides of the tortilla are golden brown.
- Slice and serve with favorite toppings and dipping sauces.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented KJandCompany.co