The Best CHEESE QUESADILLA

CHEESE QUESADILLA

These Cheese Quesadillas are so easy to make and use restaurant-quality ingredients. Anyone can tackle this recipe! Make it for a quick and kid-friendly snack or serve it with a fresh batch of guacamole salsa for a satisfying and easy meal.

There aren’t many things in this world that are better than crispy, golden-brown flour tortillas with melted cheese on the inside.

Don’t get me wrong, loaded quesadillas stuffed with chicken and peppers are so delicious. But there’s nothing more comforting than a classic cheese quesadilla!
If you can’t find Oaxaca or Chihuahua cheese near you, I recommend using a combination of mozzarella and Monterey Jack in your quesadillas. Combine 1/3 of a cup each in a bowl, then add to your tortillas and cook.

Always buy block cheese instead of pre-shredded. Very often, pre-shredded cheese has additives to reduce clumping, which will affect the flavor and texture. Block cheese will taste creamy and fresh and will melt perfectly.

A flour tortilla in a skillet with shredded cheese.
INGREDIENTS YOU’LL NEED
Easy cheese quesadillas take no time at all and only require 3 ingredients:

Flour tortillas – I used medium flour tortillas for this recipe which are commonly referred to as “soft-taco size” tortillas. You could also use 1 large flour tortilla (also known as “burrito-size”) instead of 2 medium tortillas. Feel free to use store-bought or make your own.
Shredded cheese – Either Oaxaca, Chihuahua, mozzarella, or Monterey jack cheese are best. Use a combination of all four or just one when you want to save time.

Salt – To balance and enhance the flavors.
Two cheese quesadillas cooking on a skillet.
HOW TO MAKE CHEESE QUESADILLAS
Prepare The Tortillas: Heat the tortillas for a few seconds in a skillet until they’re easily foldable and pliable.
Add Cheese: Sprinkle cheese onto one half of each tortilla and season with salt. Fold the tortillas into a half-moon shape.
Cook: Cook the quesadillas for 1-2 minutes, until the tortilla is lightly golden brown on one side. Flip and cook for another 1-2 minutes, until the cheese is melted.
Serve: Eat immediately or cut them in half and serve with sour cream, pico de gallo, or your favorite salsa.
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 your favorite chunky salsa

A cheese quesadilla being pulled apart, revealing melted stretchy cheese.
RECIPE TIPS AND TRICKS
Cooking cheese quesadillas in butter makes all the difference. To give your quesadillas a decadent flavor, melt 1 tablespoon of butter into the skillet before heating up the tortillas. The tortillas will soak up the melted butter and the outsides will become a light golden-brown as the tortilla cooks and the cheese melts.
I don’t recommend cooking quesadillas in a microwave. This will make the tortillas soggy and the cheese could melt unevenly.
Don’t overload the quesadillas with cheese. We want a nice tortilla-to-cheese ratio with every bite, and we won’t get this when there’s too much cheese in the quesadilla. If using medium-sized tortillas, use ⅔ cup of one type of cheese, or ⅓ cup of two different types.

REHEATING LEFTOVERS
Cheese quesadillas are best served hot and fresh from the stovetop. If you do end up with leftovers, reheat them over low-medium heat in a nonstick skillet or comal until heated through. This should help prevent them from becoming soft or soggy.

A cheese quesadilla with melted cheese oozing out of the tortilla.

CHEESE QUESADILLA

The Best Cheese Quesadillas take minutes to prepare and turn out creamy and delicious on the stovetop! Made with flour tortillas and shredded cheese, they’re a great snack or easy dinner.
INGREDIENTS
For the cheese quesadillas

▢2 medium flour tortillas (homemade or store-bought)
▢2/3 cup shredded cheese (Oaxaca, Chihuahua, Mozzarella, or Monterey Jack are best)
▢salt, to taste
For serving
▢sour cream or Mexican crema
▢guacamole
▢pico de gallo or your favorite chunky salsa
INSTRUCTIONS
Heat a large nonstick skillet or comal over low-medium heat. Heat the tortillas slightly, flipping them over every 10 seconds, until they’re easily foldable and pliable.
Evenly divide the cheese and sprinkle it onto one half of each tortilla. Generously season with salt.
Fold the tortillas over the cheese to create a half-moon shape.

Cook the quesadillas for 1-2 minutes, or until one side of the quesadilla is golden-brown. You may have to press down lightly on the tops of the quesadillas with a spatula to prevent the tortillas from opening up.
Flip over and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
Serve immediately as is, or cut them in half and serve with sour cream, pico and your favorite salsa.
ISABEL’S TIPS:
Flour tortillas – I used medium flour tortillas for this recipe which are commonly referred to as “soft-taco size” tortillas. You could also use 1 large flour tortilla (also known as “burrito-size”) instead of 2 medium tortillas.

Shredded cheese – Using Mexican cheese will make your quesadillas taste the best. Oaxaca and Chihuahua cheese are ideal because they melt easily and have a luxurious stretch. If you can’t find them near you, I recommend using a combination of mozzarella and Monterey Jack. Combine 1/3 of a cup each in a bowl, then add to your tortillas and cook.
Buy block cheese instead of pre-shredded if possible. Very often, pre-shredded cheese has additives to reduce clumping, which will affect the flavor and texture. Block cheese will taste creamy and fresh and will melt perfectly.