Classic Mexican Cheese Quesadillas (Print Page)

Golden tortillas layered with cheese and seasonal fillings, cooked until perfectly melted and flavorful.

# What You Need:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

02 - 7 ounces shredded cheese (cheddar, Monterey Jack, or Mexican blend)

→ Optional Fillings

03 - 5 ounces cooked chicken breast, shredded
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 small red onion, thinly sliced
07 - 1 tablespoon chopped fresh cilantro

→ Seasoning

08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - Salt and pepper, to taste

→ Cooking

11 - 2 tablespoons vegetable oil or butter

# Directions:

01 - If using chicken and vegetables, heat a small amount of oil in a skillet over medium heat. Sauté the diced vegetables for 3 to 4 minutes until softened. Add shredded chicken, ground cumin, chili powder, salt, and pepper. Stir well and cook until heated through. Remove from heat and set aside.
02 - Place a tortilla flat on a clean surface. Sprinkle half with approximately 1.75 ounces (50 grams) of shredded cheese. Add a portion of the filling mixture and a sprinkle of chopped cilantro, then top with another 1.75 ounces of cheese. Fold the tortilla in half to enclose the filling.
03 - Heat half a tablespoon of oil or butter in a large skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2 to 3 minutes per side, or until the exterior is golden brown and the cheese has melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges and serve immediately. Accompany with salsa, guacamole, or sour cream as desired.

# Expert Advice:

01 -
  • Ready in 20 minutes flat, with most of that being prep time you can knock out while chatting or listening to music.
  • The cheese gets perfectly melted and gooey inside while the tortilla crisps up golden on the outside—that textural contrast is seriously addictive.
  • Built for flexibility: make it vegetarian, protein-packed, mild or spicy depending on who's eating and what's in your fridge.
02 -
  • Don't skimp on the cheese—it's the glue that holds everything together and the reason these taste incredible, so use the full amount even if it feels like a lot.
  • Medium heat is your friend; turn it up to high and you'll have a burnt exterior with cold cheese inside, but too low and you'll end up with a sad, floppy quesadilla.
  • Fold the tortilla gently and don't overstuff, or the filling will spill out the sides during cooking and leave you with a messy pan and disappointed bite.
03 -
  • Prepping your filling ingredients the night before means quesadillas become a true 10-minute meal with zero stress on a busy weeknight.
  • Butter browns more beautifully than oil and adds a subtle richness, but use whatever fat feels right to you—it's the technique that matters most.
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