This Cheesy Quesadilla is super simple, quick, and absolutely delicious! With only three ingredients and less than 10 minutes of cook time, you can have a warm, crispy, gooey quesadilla ready for a quick lunch or an easy family dinner. The best part? It’s easy to customize with whatever ingredients you have on hand, making it a perfect “clean-out-the-fridge” meal.
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- Course: Main Dish
- Cuisine: Mexican
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 quesadilla
Why You’ll Love This Cheesy Quesadilla
- Simple and Quick: Just three ingredients and a few minutes for a satisfying, cheesy meal.
- Customizable: Add your favorite ingredients to make it unique, from veggies to proteins.
- Restaurant Quality at Home: Enjoy a quesadilla that rivals any takeout option, with the freshness of homemade.
Ingredients
- 1/2 tablespoon unsalted butter (or substitute with olive oil)
- 1/2 cup shredded cheese (sharp cheddar, Monterey Jack, or your favorite blend)
- 2 fajita-sized flour tortillas (soft taco size)
Optional Toppings and Dips
- Creamy Avocado Sauce
- Sliced green onions
- Freshly chopped cilantro
- Salsa, sour cream, or hot sauce
Instructions
- Melt Butter: In a large skillet over medium heat, melt half the butter. When it stops foaming, place one tortilla in the skillet.
- Add Cheese: Sprinkle shredded cheese evenly across the tortilla, spreading it to the edges for a cheesy bite in every corner.
- Top with Second Tortilla: Place the second tortilla on top, pressing down gently.
- Cook Until Golden: Cook for 2-3 minutes until the bottom tortilla is golden and crispy. Add the remaining butter to the skillet, then flip the quesadilla and cook for an additional 2-3 minutes until both sides are golden brown and the cheese is melted.
- Slice and Serve: Remove from skillet and cut into wedges using a pizza cutter or knife. Serve hot with your favorite toppings and dipping sauces.
Tips for the Best Cheese Quesadilla
- Shred Your Own Cheese: Freshly shredded cheese melts better than pre-shredded cheese, which is coated in anti-clumping agents.
- Add a Spice Kick: Sprinkle a little chili powder, cumin, or paprika on the cheese layer before cooking for added flavor.
- Scale It Up: Make multiple quesadillas by doubling or tripling the ingredients, or use a sheet pan to bake several at once for a family-sized batch.
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Best Cheeses for Quesadillas
- Chihuahua cheese
- Monterey Jack cheese
- Mild or sharp cheddar
- Mozzarella
- Oaxaca cheese
- Pepper jack
Experiment with a mix of these cheeses for the perfect combination of flavor and meltiness.
Fun Variations
Feel free to customize your quesadilla by adding:
- Veggies: Sautéed onions, bell peppers, or mushrooms
- Proteins: Shredded chicken, seasoned ground beef, or black beans
- Herbs: Fresh cilantro or chopped green onions
FAQ
What cheese is best for quesadillas?
Cheeses that melt well, like cheddar, Monterey Jack, and mozzarella, are ideal. Freshly shredded cheese is recommended for the best texture.
Can I use corn tortillas instead of flour?
Yes, corn tortillas will work, but flour tortillas tend to crisp up better in this recipe.
Is butter necessary?
Butter adds flavor and helps create a crispy texture, but you can substitute with olive oil or cooking spray if needed.
Make-Ahead, Storage, and Reheating
- Make-Ahead: These quesadillas are best fresh, but they can be prepared an hour in advance and reheated as needed.
- Storage: Keep leftover quesadillas in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in a skillet over low heat or on a baking sheet in the oven at 350°F until warmed through.
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