Cheese Quesadilla

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Snack

Cuisine: Tex Mex

Servings:

Author: Serene

Equipment

Ingredients

4 flour tortillas medium size
1 cup shredded cheese quesadilla cheese or Monterey Jack

Instructions

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.

Notes

Tortillas: store bought or homemade. If using raw store bought tortillas, they will need to be cooked first before continuing with the recipe.

Cheese: Queso Quesadilla can be found with other Mexican cheeses in most markets. Can substitute with Monterey Jack.

Storage: store leftovers in a sealed container in the refrigerator for 3-5 days.

Make Ahead: 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.

Freezer: 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.

Reheating: reheat cold quesadillas by placing on a warm skillet and cooking until cheese is melted and the tortilla has crisped back up.

Nutrition