Cheesy, soft flour tortillas with a satisfying melty inside and lightly crisp outside make for the best gooey cheese pull we all look for in perfect quesadillas.
Why this recipe works
Quesadillas are a super quick and easy meal to throw together that everyone loves, kids included. In this recipe, we combine shredded cheese with a touch of seasoning for a little extra kick of flavor inside a soft flour tortilla. Pop it in a skillet until it reaches a melty golden brown.
Quesadillas are one of the easiest options when it comes to lunch, dinner, or a snack and is a great base for loads of different mix-ins. It’s practically the Americanized distant cousin to the delicious Mexican appetizer, quesados.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TORTILLA – We like flour tortillas for our quesadillas, but traditionally they are made with corn tortillas. You can use either or, just note that flour tortillas will likely hold the ingredients better as they are sturdier than the corn variety.
CHEESE – The type of cheese you want to use is solely up to you here. A blend of Monterey jack, cheddar, and mozzarella is what you’d typically find in prebagged Tex-Mex cheese. You can use all of one cheese or mix and match them, but I would always suggest using a block of freshly shredded cheese over store-bought. Store-bought shredded cheese contains anti-caking agents which prevent them from melting well and can sometimes cause the cheese to have a grainy texture.
SEASONING – We love the flavor Italian seasoning adds to this quesadilla, however, you can certainly omit it if desired or substitute it with whatever seasonings you like. Try paprika or cayenne pepper to spice it up a bit. Using a seasoned or flavored cheese like jalapeno pepper cheese will add flavor all on its own.
How to Make Quesadillas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut one of the tortillas in half and set aside.
- On a piece of parchment paper, brush one of the whole tortillas with well softened butter. Flip over so that the buttered side is down.
- Add 2 ounces of the cheese (about a fourth) to one side of the tortilla. Sprinkle with Italian seasoning (to taste).
- Place one of the tortilla halves on top of the cheese. Repeat another layer of 2 ounces of cheese and Italian seasoning.
- Fold over to close, butter side will now be up.
- Cook in a hot skillet over medium-high heat for 3-4 minutes per side, or until golden brown and cheese is melted.
- Repeat for second quesadilla.
Frequently Asked Questions & Expert Tips
Yes, you can add cubed or shredded chicken or ground beef to your quesadillas if you would like. Simply cook it beforehand then add the meat when you sprinkle the cheese in the tortilla.
You can easily add diced vegetables like bell pepper, onion, jalapenos, or mushrooms to this cheese quesadilla. I would recommend sauteeing the veggies in a pan before adding them. Feel free to also add black beans, corn, or anything else you’d like!
Serving Suggestions
Serve this quesadilla hot and fresh from the skillet with an optional dollop of sour cream, guacamole, corn salsa, or salsa fresca on the side. Enjoy!
More Related Recipes
- Carne Asada
- Mexican Corn
- Classic Spanish Rice
- Mexican Style Summer Rolls
- Chicken Enchilada Casserole
- Sheet Pan Chicken Fajitas
- Chicken Quesadilla
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Quesadillas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 extra large flour tortillas burrito size
- 8 ounces shredded cheese
- 1 Tablespoon Italian seasoning optional for flavor
- 1 Tablespoon butter well softened
Things You’ll Need
Before You Begin
- The type of cheese you want to use is solely up to you here. A blend of Monterey jack, cheddar, and mozzarella is what you’d typically find in prebagged Tex-Mex cheese. You can use all of one cheese or mix and match them, but I would always suggest using a block of freshly shredded cheese over store-bought. Store-bought shredded cheese contains anti-caking agents which prevent them from melting well and can sometimes cause the cheese to have a grainy texture.Â
- We love the flavor Italian seasoning adds to this quesadilla, however, you can certainly omit it if desired or substitute it with whatever seasonings you like. Try paprika or cayenne pepper to spice it up a bit. Using a seasoned or flavored cheese like jalapeno pepper cheese will add flavor all on its own.
Instructions
- Cut one of the tortillas in half and set aside.
- On a piece of parchment paper, brush one of the whole tortillas with well softened butter. Flip over so that the buttered side is down.
- Add 2 ounces of the cheese (about a fourth) to one side of the tortilla. Sprinkle with Italian seasoning (to taste).
- Place one of the tortilla halves on top of the cheese. Repeat another layer of 2 ounces of cheese and Italian seasoning.
- Fold over to close, butter side will now be up.
- Cook in a hot skillet over medium-high heat for 3-4 minutes per side, or until golden brown and cheese is melted.
- Repeat for second quesadilla.
Nutrition
Chef Antoine Davis
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Dorothy Dannels says
Thank you for sharing can’t wait to try it,