Cheese Quesadilla
This cheese quesadilla recipe is so easy, and my toddler begs me to make it. You only need 3 ingredients - flour tortillas, butter, and cheddar cheese!
Servings: 1
Ingredients
- 1 tablespoon butter or olive oil
- 2 8-inch flour tortillas
- ¾ cup shredded sharp cheddar cheese*
Optional Toppings
- 2 tablespoons salsa any kind
- 1 tablespoon Greek yogurt
- 2 teaspoons chopped fresh cilantro
Instructions
- Heat a large (10-12 inch) nonstick or cast iron skillet over medium heat and add the butter. Let it melt completely, about 1 minute, swirling to coat the pan — starting the tortilla on a fully warmed, buttered surface is what gives you an evenly golden bottom instead of pale, sticky spots.
- Add one tortilla to the pan and sprinkle the shredded cheese evenly over the surface, leaving a small border around the edge. Top with the second tortilla and press down gently.
- Cook undisturbed for 3-4 minutes, until the bottom tortilla is deep golden brown and the cheese along the edges just starts to soften — resist the urge to flip early, since a too-pale bottom means the crisp won’t hold once you cut into it. For extra-melty cheese, loosely cover the pan with a lid or a piece of foil for the last minute; trapping the steam helps the cheese melt through faster and more evenly.
- Carefully flip the quesadilla with a wide spatula and cook for another 3-4 minutes, until the second side is deep golden brown and the cheese is fully melted and glossy in the center when you gently press down.
- Transfer to a cutting board and let rest for 1 minute before slicing into fourths with a pizza cutter or sharp knife — this short rest lets the melted cheese set up slightly so it stays put instead of oozing out when you cut. Serve immediately with your favorite toppings.
Video
[adthrive-in-post-video-player video-id="vl55elU2" upload-date="2021-09-04T00:00:00.000Z" name="Easy Cheese Quesadilla" description="Sometimes simple is best. Here’s a quick recipe for a cheese quesadilla. In this post, we’ll teach you how to make a cheese quesadilla, plus how to stuff it and make it your own!"]
Notes
- I always recommend freshly shredding your cheese from a block. Pre-shredded cheese is coated in anti-caking agents that keep it from melting smoothly, so grating your own gives you a much gooier result.
- Other shredded cheeses that work well here include Monterey Jack, mozzarella, Colby Jack, pepper jack, or a Mexican-blend cheddar. For an authentic Mexican-style quesadilla, use Oaxaca cheese or queso asadero.
- Feel free to add a cooked protein such as shredded chicken, seasoned ground beef, or steak, plus sautéed veggies, for a loaded quesadilla.
- Nutrition information does not include toppings.
- Air Fryer Directions: Assemble the quesadilla directly in the air fryer basket. Air fry at 400°F for 3 minutes, flip, then air fry for another 3 minutes until golden and crispy.
- Oven Directions: Place the assembled quesadilla on a parchment-lined baking sheet and brush the top lightly with butter or oil. Bake at 425°F for 5 minutes, flip, then bake for another 5 minutes until golden brown and crispy on both sides. This method is great for making several at once for a crowd.
Nutrition
Calories: 760kcal | Carbohydrates: 51g | Protein: 31g | Fat: 49g | Fiber: 2g | Sugar: 2g