Look no further for the best cheese quesadillas! They are everything you want in a queso-filled golden brown slice of heaven.
A cheese quesadilla pairs perfectly with some homemade red salsa or a bowl of fresh guacamole. If you are more into green, our salsa verde is heavenly!
easy cheesy goodness
Lunch time for the kids is always hard for some reason. We do sandwiches and finger foods, but sometimes it’s nice to cook up something delicious.
These Cheese Quesadillas are perfect!
They whip up in minutes and are so easy to make the kids can do it!
A cheese quesadilla makes a perfect appetizer for a Mexican meal, quick dinner idea or even late night snack. Really, anytime of the day is a good when it comes to cheese!
Pair them with your favorite salsa for perfection.
only the best ingredients!
Tortillas: Flour tortillas work best for quesadillas (I prefer homemade tortillas or uncooked tortillas that you cook at home), but corn tortillas can be used. Since they don’t fold as well I recommend using 2 tortillas with the cheese in the middle.
Other fillings to add? This recipe is for a straight up classic Cheese Quesadilla. If you want to beef it up, you certainly can. You can add veggies, protein or both. I even have a Chicken Quesedilla recipe for you to check out. Here are several other ingredients you try out:
- Veggies: add fresh corn, cooked mushrooms, baby spinach, roasted red peppers, onion or shallots, diced green chilies, chopped tomatoes, add a bit of heat with crushed red peppers
- Fruits: sliced olives, avocado
- Beans: pinto or black beans
- Proteins: grilled chicken or steak
- sprinkle on smoked paprika
- Pico de Gallo
Best cheese for quesadillas?
Skip the pre-shredded packaged cheese as they are covered in a powder that doesn’t allow it to melt as well as freshly shredded cheese.
I used a combination of Colby and Monterey Jack cheese for this recipe, but you can easily use other cheeses that melt well. Use a combination of 2-3 of the following cheeses:
- Oaxaca cheese
- Chihuahua cheese
- Mozzarella cheese
- Cheddar cheese
- Fontina cheese
- Gruyere cheese
- Havarti cheese
- Provolone cheese
- Swiss cheese
- Pepper Jack cheese
How to make a cheese quesadilla
TORTILLAS. Heat a large skillet on medium heat and cook tortillas until cooked and air pockets form and bubbles slightly brown. Remove tortillas from skillet and lower skillet to LOW heat.
CHEESE. Add butter to one side of 1 tortilla and add back to the skillet. Sprinkle with ½ cup cheese and any other ingredients desired. Add another tortilla that is buttered on one side and place that on top of cheese with the butter side up.
Cover the pan and let the cheese melt. After a minute or two the cheese should be melted and you can flip the quesadilla over. Cook an additional minute until both sides are golden brown.
Repeat with the remaining tortillas.
SERVE. Remove quesadillas from the skillet and cut into wedges with a pizza cutter. Serve with your favorite toppings and dips.
Alternative cooking methods
I like using a skillet to make these cheese quesadillas. If I am making several, I’ll plug in my large electric skillet. If you would rather use a different method you can try the oven, air fryer and even the microwave.
- Oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Butter the tortillas and assemble according to recipe. Bake for 4-5 minutes then flip and bake for another 4-5 minutes or until the tortillas are crisp and the cheese has melted.
- Air Fryer: Be sure that the tortillas will fit in the airfryer. Mist the tortillas with cooking spray to help it crisp up. Use toothpicks to secure the top tortilla to the bottom otherwise the air circulation from the air fryer can cause it to move around. Place the quesadilla in the fryer and cook at 350°F for 6-8 minutes.
- Microwave: This is my last suggestion. The microwave will heat it up and melt the cheese, but you won’t get a nice toasted tortilla. Microwave on High for 30 seconds. Check and heat for another 15 seconds if needed.
tips for serving and storing
Dips and Sides: These quesadillas are perfect on their own or they can be served with some delicious sides that you can dollop on top or dip into.
Leftovers: Wrap leftover cheese quesadillas in plastic and store them in the fridge for 2-3 days. To freeze them place the wrapped quesadilla in a freezer Ziploc and freeze for up to 2 months.
To reheat: Allow the cheese quesadilla to thaw a bit if applicable. Heat a skillet with just a bit of oil and heat the quesadilla on both sides. To reheat in the oven. Preheat it to 350°F. Place a cooling rack onto a baking sheet. Add the quesadillas to the cooling rack and place the sheet into the oven. Heat until warm.
You can also use a toaster oven or a microwave.
For more mexican recipes, try:
Heat a large skillet on medium heat and cook tortillas until cooked and air pockets form and bubbles slightly brown. Remove tortillas from skillet and lower skillet to LOW heat.
Add butter to one side of 1 tortilla and add back to the skillet. Sprinkle with ½ cup cheese and any other ingredients desired. Add another tortilla that is buttered on one side and place that on top of cheese with the butter side up.
Cover the pan and let the cheese melt. After a minute or two the cheese should be melted and you can flip the quesadilla over. Cook an additional minute until both sides have been browned.
Repeat with the remaining tortillas.
Remove quesadillas from the skillet and cut into triangles with a pizza cutter. Serve with your favorite toppings and dips.