Cheese Quesadillas
Flour tortillas, cheddar, green chiles, butter — 5 minutes to assemble, 8 minutes in the pan. Serves 2, with salsa and sour cream on the side.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 60 g
- 15 g
- 80 g
- 60 g
Process
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Shred the cheddar cheese and drain and chop the green chiles if using.
Lay 2 flour tortillas on a work surface and scatter half the cheddar cheese and half the green chiles over each, leaving a 1 cm border around the edge.
Top each with a second flour tortilla and press down gently so the filling stays in place.
Melt half the unsalted butter in a large non-stick skillet over medium heat until it foams.
Place one quesadilla in the pan and cook for 2 to 3 minutes per side, until the tortilla is golden brown and the cheese is fully melted. Repeat with the remaining butter and second quesadilla.
Transfer to a cutting board, rest for 1 minute, then cut each quesadilla into 4 wedges.
Serve hot with salsa and sour cream on the side.
Kitchen notes
Kitchen notes
- The most common mistake is overcrowding the pan: cook one quesadilla at a time so the tortilla crisps instead of steaming.
- Shred the cheese yourself rather than using pre-shredded cheese, which is coated in starch and melts less smoothly.
- The quesadilla is done when the tortilla is golden and rigid and the cheese oozes at the cut edge; if the tortilla browns before the cheese melts, lower the heat and cover the pan for 1 minute.
- Let the quesadilla rest for 1 minute before cutting so the melted cheese sets slightly and does not run out.
Substitutions
- cheddar cheese→Monterey Jack, Oaxaca cheese, or mozzarella
- flour tortillas→corn tortillas (use two per quesadilla and cook a little longer)
- unsalted butter→vegetable oil or ghee
- green chiles→pickled jalapeños or roasted red pepper
Storage & reheating
Cool leftover quesadillas completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry non-stick skillet over medium heat for 2 to 3 minutes per side, or in a 180°C oven for 5 to 6 minutes, until the tortilla is crisp again. Avoid the microwave, which makes the tortilla soft and chewy. Freezing is not recommended because the tortilla becomes soggy on thawing.
FAQ
The questions we get asked most
Why did my cheese quesadilla turn out soggy?
The pan was not hot enough or you added too much filling, so the tortilla steamed instead of toasted. Cook over medium heat with a single layer of cheese and no wet ingredients, and do not cover the pan. If using vegetables, pat them dry first.
Can I make cheese quesadillas ahead of time?
You can assemble them up to 4 hours ahead, wrap tightly in plastic wrap, and refrigerate. Cook them straight from the fridge, adding 1 extra minute per side. Fully cooked quesadillas can be refrigerated for up to 3 days and reheated in a skillet.
What is the best cheese for quesadillas?
A good melting cheese such as cheddar, Monterey Jack, Oaxaca cheese, or mozzarella works best. Avoid very hard cheeses like Parmesan alone, which do not melt smoothly. A mix of cheddar for flavor and Jack for melt is ideal.
How do I know when a cheese quesadilla is done?
The tortilla should be golden brown and crisp on both sides, and the cheese should be fully melted and oozing at the edges. If you press the center gently, it should feel soft and give slightly. An instant-read thermometer in the center should read about 70°C.
Can I use corn tortillas instead of flour?
Yes, but corn tortillas are smaller and tear easily, so use two per quesadilla and handle them gently. They also crisp faster, so cook for 1 to 2 minutes per side over medium heat. The flavor will be more earthy and gluten-free.
Why did my cheese not melt?
The heat was too high, so the tortilla browned before the cheese had time to melt. Lower the heat to medium, cover the pan for 1 minute to trap steam, and use shredded rather than thick-cut cheese. Pre-shredded cheese with anti-caking agents also melts poorly.
Can I add meat or vegetables to this quesadilla?
Yes, but cook and drain them first so they do not release water. Use no more than 60 g of cooked filling per quesadilla, and layer it under the cheese so the cheese acts as glue. Good options are shredded chicken, black beans, or sautéed peppers and onions.
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