Crispy and melty, a Cheese Quesadilla can be the star of a meal or the perfect snack
Is it any wonder that so many of our favorite foods feature carbs and some melty cheese? Or maybe a lot of melty cheese? I’m thinking pizza, grilled cheese, those big pretzels stuffed with cheese…and somehow cheeseburgers are making their way onto my list. But when I want the purity of crispy carby goodness filled with soft, warm, melted cheese, I want Cheese Quesadillas.
The word “quesadilla” comes from the Spanish word “queso,” which means cheese. That makes sense. But what might not make sense is that the word “quesadilla” translates to “a little cheesy thing” or “a little thing made with cheese”…it’s the “little” I’m not sure about since Cheese Quesadillas are way too delicious to be served in little portions. Maybe they just made a lot of them…?
Butter, shredded cheese, and flour tortillas…I always have these ingredients in my fridge, and I imagine you do, too. So that means you can make Cheese Quesadillas whenever you want–for lunch, for dinner, for a spontaneous snack? I’ve whipped them up for breakfast, too, stuffed with some fluffy scrambled eggs. I love how the tortilla soaks up the butter and gets golden and crunchy, so that when I bite into it, I get the perfect combo of crispiness and velvety, tangy, melted cheese. For any meal, at any time of day.
If you’re a purist, then all you need is the cheese and the tortilla. But if you want to branch out a bit, dipping Cheese Quesadillas in Salsa is delish. And if you firmly believe, as I do, that there is no such thing as too much cheese, why not dip your Quesadillas in…Queso! (You knew I was going there, didn’t you?).
Choosing Your Cheese
Basically, any kind of cheese that melts well is perfect for a quesadilla. The typical ones, and the ones we suggest in this recipe, are cheddar or a Mexican blend, which generally includes cheddar, Monterey Jack, and Asadero (the only one that is actually Mexican). Pepper Jack, the spicy cousin to Monterey, is also a delicious quesadilla cheese.
But you should pick the cheese that you like best. Other great melting cheeses include Muenster, Provolone, Mozzarella, the nutty Italian Fontina, and Swiss. If you’re making quesadillas for a party and you want to serve something a bit more upscale, brie melts beautifully. You can ramp up the flavor here, too, by choosing an aged cheddar, which is sharper, or a smoked gouda. Really, it’s up to you. Just make sure your cheese is shredded (versus sliced or cubed) so that you can sprinkle it all over the tortilla and it can melt quickly.
Top Tips For a Perfect Cheese Quesadilla
- Watch your butter. Butter has a low smoke point, which means it’s good for low heat cooking but that doesn’t mean it can’t burn, so keep an eye on your tortillas as they crisp up in the melted butter in your pan.
- Spread your cheese evenly. You want every bite of the quesadilla to be full of cheesy goodness, so be sure to spread your shredded cheese all over the tortilla, to the very edge.
- The best pan for making quesadillas is a cast iron one–it holds the heat really well. But if you don’t have one, a non-stick pan will work, too.
- If you’re making a lot of quesadillas, you can put the finished ones on a baking sheet in a 200 degree oven to keep them warm and melty while you make the rest of the batch.
How to Make Ahead and Store?
Leftover quesadillas can be stored in the refrigerator in an airtight container or individually wrapped in aluminum foil for up to 5 days; they can also be frozen in an airtight container for up to 3 months (thaw in the fridge overnight before reheating). You can reheat the quesadillas in the toaster oven, air fryer, or conventional oven (we don’t recommend using the microwave, as the quesadilla can lose its crispiness).
Serving Suggestions
Cheese Quesadillas go really well with all of the usual Mexican meal suspects: Refried Beans and buttery, fluffy Rice, but wait until you try them with this Green Chile Rice with Chicken. And if you’re not using the avocado sauce, I strongly recommend you make a batch of this Enchilada Sauce.
Soup is terrific thing to pair with Cheese Quesadillas, like this Italian Sausage Soup or Minestrone. But here’s another great idea: stuff the Cheese Quesadillas with other delicious things to make a more hearty meal. I love them filled with Shredded Chicken or Oven Roasted Beef Brisket and then this Roasted Pepper Salad on the side. And for vegetarians? Fill the Cheese Quesadillas with Ratatouille for a real treat.
Cheese Quesadilla
Ingredients
- 1/2 tablespoon unsalted butter
- 1/2 cup shredded cheese such as cheddar or a Mexican blend
- 2 fajita-size flour tortillas
- Creamy Avocado Sauce optional for serving
- Sliced green onion optional for garnish
- Freshly chopped cilantro optional for garnish
Instructions
- Warm the skillet: Melt half the butter in a skillet over medium heat.
- Prepare the tortilla: Once the butter stops foaming, place one tortilla in the pan.
- Add cheese: Spread shredded cheese evenly, reaching out to the edges of the tortilla.
- Layer and cook: Place the second tortilla on top and cook until the bottom is dark golden-brown, about 2-3 minutes.
- Flip and brown: Remove the quesadilla, add the remaining butter, flip the quesadilla back into the pan, and cook the other side until golden-brown.
- Slice and serve: Cut the quesadilla into quarters and serve with Creamy Avocado Sauce, garnished with green onion and cilantro if desired.
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