This Cheese Quesadilla recipe is simple, quick, and requires minimal kitchen tools. It’s the perfect snack for busy professionals and parents. Serve it with your favorite salsa for a boost of flavor!
This simple cheese quesadilla recipe is a great quick, easy meal option. It’s made with three ingredients you likely already have in your kitchen. Plus, this Mexican cheese quesadilla is incredibly versatile (add protein to create a filling meal!).
Here are a few other quesadilla recipes to try when you only have time for a quick meal: Corn Tortilla Quesadilla and Easy Carne Asada Quesadillas.
Table of Contents
Why You’ll Love This Recipe
- Easy – You only need three ingredients for this tasty cheese quesadilla dish.
- Simple – This easy cheese quesadilla dish only requires a nonstick pan and a cheese grater.
- Versatile – Use whichever cheese you desire or add other ingredients to make a more satisfying dish.
- Cheesy – Like many cheese quesadilla recipes, this one offers ooey, gooey melted cheese in each bite.
- Great for picky eaters – Since the ingredients are simple, it’s a picky-eater-approved recipe.
Ingredients & Substitutions
- Chihuahua Cheese: This is a semi-hard Mexican cheese. You can find Chihuahua cheese in most grocery stores. Pre-shredded or block cheese will work, but I prefer using a block of Chihuahua cheese.
Complete list of ingredients and amounts is located on the recipe card below.
Best Cheeses For Quesadillas
I love using cheese that has more flavor yet melts well in this cheese quesadilla recipe. A few of my favorites are Oaxaca, Monterey Jack, and white cheddar cheese. You can also combine multiple cheese types to create an even more delicious quesadilla.
How to Make a Cheese Quesadilla
Quick Overview
- Grate cheese.
- Melt butter.
- Heat the tortilla with cheese.
Step by Step Instructions
Use freshly grated cheese for the best results.
Step 1: Using a box or rotary grater, grate the cheese.
Step 2: In a large nonstick skillet, melt about 1/2-1 Tablespoon of the butter. Place one tortilla in the skillet. Add about 3/4-1 cup of the shredded cheese to the tortilla.
Step 3: Place another tortilla on top of the layer of cheese.
Step 4: Cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining tortillas.
Recipe Serving Suggestions
Garnish this cheese quesadilla recipe with 4-Ingredient Guacamole, sour cream, salsa, and jalapeño slices.
I love serving this recipe with Mexican-inspired side dishes and a Mexican Mule. Here are a few ideas:
Expert Tips
- Use good quality tortillas. I prefer using flour tortillas from the grocery store’s bakery section since they’re usually homemade. These tortillas are typically more flexible, helping you create the best cheese quesadilla recipe. Other tortilla varieties may be too thin or brittle, causing them to break when you’re heating them.
- Use a block of cheese instead of pre-shredded. Pre-shredded cheese usually has a non-caking agent to keep it from sticking together. This anti-caking ingredient also prevents the cheese from properly melting. Use block cheese and grate it for the best results.
- Cook over medium-low heat. Cook each cheese quesadilla over medium-low heat to create the best dish. You won’t achieve a crisp outside tortilla if the heat is too low. In contrast, a too-hot pan will burn the outside of the tortilla and leave the cheese inside only partially melted.
Additions & Variations
- Fillings – Adjust the fillings for this cheese quesadilla according to your preferences. Add veggies like bell peppers, caramelized onions, spinach, etc. You can also add protein to the quesadillas. Ensure you pre-cook the veggies and meat before putting them in the quesadillas to avoid undercooked meat/veg.
- Air Fryer – This yummy recipe also works well in the air fryer. Lay the tortilla flat, spread out the shredded cheese, and fold it in half. Cook it in the air fryer for about five minutes at 350F. Ensure you spray the basket and quesadilla before cooking it.
- Vegan – With a few swaps, you can also turn this dish into a vegan-approved recipe. Use non-dairy butter and cheese. You’ll also need to find vegan tortillas (some flour tortilla recipes use lard). Corn tortillas work well as a swap, as they’re typically vegan. Then, follow the same steps noted above.
Recipe FAQs
As mentioned, Chihuahua, Oaxaca, Cheddar, and Monterey Jack cheese work well when creating a cheese quesadilla. You can use any type of cheese that melts easily to create quesadillas, like mozzarella cheese.
A basic quesadilla is made with a tortilla and cheese. However, you can adjust the fillings to include protein (chicken, beans, etc.), veggies, sauces, and more. In some fusion recipes, the fillings may include items like pizza sauce, eggs, etc.
In my recipe, I do include butter to help provide a crispier tortilla. However, you can also use a nonstick pan without oil or butter to make quesadillas. Avoid using strong-tasting oils, like olive oil, as they will cover the flavor of the cheese and tortilla.
If you’re using butter, melt it in a pan on medium heat first. Then, add a tortilla, spread cheese on the tortilla, and allow the cheese to melt. Flip the tortilla in half and cook on each side until the cheese fully melts. Repeat the same steps in a nonstick pan if you’re not using oil/butter.
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The BEST Cheese Quesadilla
Ingredients
- 1-2 Tablespoons unsalted butter
- 4 flour tortillas, taco size
- 6-8 ounces chihuahua cheese*
Instructions
- Using a box or rotary grater, grate the cheese.6-8 ounces chihuahua cheese*
- In a large nonstick skillet, melt about 1/2-1 Tablespoon of the butter. Place one tortilla in the skillet. Add about 3/4-1 cup of the shredded cheese to the tortilla.1-2 Tablespoons unsalted butter, 4 flour tortillas, taco size
- Place another tortilla on top of the layer of cheese.
- Cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining tortillas.
Notes
- Chihuahua Cheese: This is a semi-hard Mexican cheese. You can find Chihuahua cheese in most grocery stores. Pre-shredded or block cheese will work, but I prefer using a block of Chihuahua cheese.
- Use good quality tortillas. I prefer using flour tortillas from the grocery store’s bakery section since they’re usually homemade. These tortillas are typically more flexible, helping you create the best cheese quesadilla recipe. Other tortilla varieties may be too thin or brittle, causing them to break when you’re heating them.
- Use a block of cheese instead of pre-shredded. Pre-shredded cheese usually has a non-caking agent to keep it from sticking together. This anti-caking ingredient also prevents the cheese from properly melting. Use block cheese and grate it for the best results.
- Cook over medium-low heat. Cook each cheese quesadilla over medium-low heat to create the best dish. You won’t achieve a crisp outside tortilla if the heat is too low. In contrast, a too-hot pan will burn the outside of the tortilla and leave the cheese inside only partially melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
