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Simple and satisfying Cheese Quesadillas are the perfect snack or easy dinner for everybody at any age. Toasted and buttery flour tortillas with gooey melted cheese are a classic combination that’s ready in less than 10 minutes!
There aren’t many things in this world that are better than crispy, golden-brown cheese quesadillas made from buttery flour tortillas with melted cheese on the inside.
Don’t get me wrong – quesadillas stuffed with chicken and peppers and loaded with other fillings are delicious, but the classic simple cheese quesadilla is truly the best.
I grew up eating them weekly. They were a staple in my Mexican kitchen, and now that I have a kid of my own, I make them all the time. Here’s why we love them!
- It’s quick and easy. This recipe is ready in 10 minutes or less, making it a great option for a quick snack, lunch, or dinner. They’re so simple to make, it truly doesn’t get any easier than this.
- Everybody loves them! What’s not to love about buttery flour tortillas and cheese? Kids and adults love them, right up there with grilled cheese, mac and cheese, and taco pizza. Cheese, carbs, and butter is where it’s at!
- Great for using leftovers or adding other fillings. Cheese quesadillas make a great base for adding more of your favorite ingredients for a heartier meal. You can add any type of vegetable or protein, like leftover shredded chicken or fajita veggies.
Ingredients
- Flour tortillas: I used large 10-inch flour tortillas, sometimes called “burrito size” tortillas, but you can use any size to make it the right portion for you. You can make your own homemade flour tortillas.
- Shredded cheese: I used shredded Monterey Jack cheese, but you can use your favorite melting cheese, such as cheddar, mozzarella, pepper jack, or any other favorite cheese. To make this using a more traditional Mexican cheese, use queso Oaxaca (quesillo), Chihuahua, or Asadero. These cheeses melt easily and have a gorgeous, luxurious stretch. You can find these varieties in most Hispanic grocery stores or many larger U.S. supermarkets.
- Butter: A little melted butter adds so much flavor! Toasting your tortillas/quesadillas in butter takes them to the next level and adds that golden brown and crispy exterior you want in a quesadilla.
How to Make a Cheese Quesadilla
Spread 1 cup of shredded cheese on half of each tortilla.
Fold it over. Melt the butter in a large skillet over medium-high heat and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
Slice into triangles for easy serving using a knife or a pizza cutter.
Recipe Tips
- Buy block cheese and shred yourself. Pre-shredded cheeses come coated in an anti-caking agent like cellulose that prevents the shreds from clumping together in the bag. This powdery coating can sometimes prevent your cheese from melting properly, which is more prevalent in finely shredded cheese. If you use pre-shredded cheese, I recommend using the thick-cut.
- Use a Mexican cheese if you can. Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla are the best Mexican cheese for quesadillas. If you can’t find any in a store near you, I recommend using Monterey Jack.
- Cut into triangles. I love using a pizza cutter to cut them into triangles for easier serving, but a sharp knife also works.
- Don’t skip the butter. The tortillas soak up the melted butter during cooking, and the outsides crisp up and turn a light golden brown. It truly makes it better!
Substitutions and Additions
- Use different tortillas. You can use corn tortillas or almond flour tortillas for a gluten-free option. They’re often smaller than 10 inches, so you’ll need to reduce the amount of cheese you add to each quesadilla.
- Add protein. For a heartier and more filling quesadilla, you can add in any leftover meat you have in the fridge. Shredded chicken, thinly sliced carne asada, shredded barbacoa, carnitas, chicken tinga, and birria are perfect!
- Add vegetables. Sauteed peppers and onions, mushrooms, spinach, and even a spoonful of diced green chiles would be delicious.
Serving Suggestions
Serving cheese quesadillas with a variety of dips will only make each bite more delicious. Include just one or all of these tasty recommendations on the side:
- Sour cream or Mexican crema
- Guacamole
- Pico de gallo or roasted tomato salsa
- Black bean and corn salsa
Storing and Reheating
Cheese quesadillas can be stored in an airtight container in the refrigerator for up to 5 days.
To reheat, warm the quesadilla in a skillet over medium heat until fully warmed through and the cheese is gooey. I don’t recommend reheating them in the microwave because they’ll get soft and soggy.
More Mexican Recipes
If you tried this Cheese Quesadilla Recipe or any other recipe on Isabel Eats, don’t forget to rate it and let me know how it went in the comments below! I love hearing about your experience making it!
Cheese Quesadilla
Ingredients
- 1 tablespoon butter
- 2 large flour tortillas (10-inch burrito size)
- 2 cups shredded cheese, divided (Monterey Jack, cheddar, or Chihuahua are great options)
For serving
- guacamole
- sour cream
- salsa
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Layer half of each tortilla with 1 cup of shredded cheese each and fold it over.
Notes
- Tortillas: I used large 10-inch flour tortillas, sometimes called “burrito size” tortillas, but you can use any size to make it the right portion for you. You can also use corn or almond flour tortillas if you prefer.
- Cheese: I used shredded Monterey Jack cheese, but you can use your favorite melting cheese, such as cheddar, mozzarella, or pepper jack. To make this using a more traditional Mexican cheese, use queso Oaxaca (quesillo), Chihuahua, or Asadero. These cheeses melt easily and have a gorgeous, luxurious stretch. You can find these varieties in most Hispanic grocery stores or many larger U.S. supermarkets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
Hi my name is Rosemary. I taught myself how to make cheese quesadillas on top of the Stovetop.
Super easy to make and even better to eat. Made a bunch of these for a family gathering and they were a big hit. Used Oaxaca cheese and 10-inch flour tortillas. Set up my flatiron grill so I could make them in sufficient quantity to keep the buffet stocked. Thanks, Isabel.
Just made…absolutely delicious!!
My kids love these so much!
There is a restaurant near me that served Lobster Quesadillas and they were delicious. I was looking on this site find out what cheese was best with fish. Didn’t find reference to fish quesadillas.
Easy to make with your recipe.
Looks great! What cheese did you use on your recepe photo?
Hello! We recommend using Oaxaca or Chihuahua cheese for the quesadillas!
Quesadilla is a cheese pie already why would you call it a “cheese” quesadilla it’s redundant
So that you know it doesn’t have meat in it. Being picky a bit eh? This is not worthy of reporting to the Department of Redundancy Department.
Great little recipe for a quick dinner for my husband and I , I also add a protein ( rotisserie chicken) to them and guacamole as a condiment Delicious with corn (elotes) now that it is in season which I sprinkle with tajin season (fabulous) thanks again, Gail
I never made quesadillas before. Love your recipe. I put oil in pan first. But you don’t! What’s the difference?
Hi Lin! Thank you! Not adding oil is mainly just a preference, you can go either way.