Classic Mexican Cheese Quesadillas (Printable)

Golden tortillas folded with melted cheese and savory chicken or vegetables, pan-toasted until crispy and warm.

# What You'll Need:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

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

→ Optional Fillings

03 - 5 oz 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 tbsp chopped fresh cilantro

→ Seasoning

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

→ Cooking

11 - 2 tbsp vegetable oil or butter

# Steps:

01 - If using, sauté diced vegetables in a skillet with a small amount of oil for 3 to 4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir and heat through. Set aside.
02 - Lay one tortilla flat and sprinkle half with 1.75 oz (about 1/4 of cheese). Add a portion of filling mixture and some cilantro. Top with another 1.75 oz of cheese. Fold tortilla in half to enclose filling.
03 - Heat 1/2 tbsp oil or butter in a large skillet over medium heat. Place folded quesadilla in pan and cook 2 to 3 minutes per side until golden brown and cheese melts. Repeat for remaining tortillas.
04 - Cut each quesadilla into wedges and serve hot with salsa, guacamole, or sour cream if desired.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, which means dinner can be ready before anyone gets restless.
  • The golden, crispy exterior gives way to gooey melted cheese that stretches with every bite.
  • You can tuck almost anything inside and it will taste like you planned it that way.
  • Leftovers reheat beautifully in a skillet, keeping that satisfying crunch intact.
02 -
  • Don't overfill the tortilla or the cheese will ooze out and burn on the skillet instead of melting inside.
  • Medium heat is key because too high and the outside burns before the cheese melts, too low and it gets greasy instead of crispy.
  • Press down gently with the spatula while cooking to help the layers meld together and the cheese melt evenly.
03 -
  • Warm your tortillas briefly in the microwave before assembling so they're more pliable and less likely to crack when you fold them.
  • Use a lid to cover the skillet for the first minute of cooking to help the cheese melt faster without burning the tortilla.
  • If you're making multiple quesadillas, keep the finished ones warm in a low oven while you cook the rest.
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