Cheesy Mexican Quesadillas (Printable)

Crispy tortillas with gooey melted cheese and vegetables, pan-toasted to golden perfection.

# Ingredient List:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

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

→ 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

# How-To Steps:

01 - If using chicken and vegetables, sauté the vegetables in a skillet with a bit of oil for 3–4 minutes until softened. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and heat through. Set aside.
02 - Lay a tortilla flat and sprinkle half with about 1/4 of the cheese. Add a portion of the filling mixture and a sprinkle of cilantro, then top with another 1/4 of cheese. Fold the tortilla in half to cover the filling.
03 - Heat 1/2 tbsp oil or butter in a large skillet over medium heat. Place the folded quesadilla in the pan and cook for 2–3 minutes on each side, until golden brown and the cheese has melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges. Serve hot with salsa, guacamole, or sour cream if desired.

# Expert Advice:

01 -
  • These come together in under twenty minutes which saved me more times than I can count during busy weeks
  • The fillings are completely customizable so everyone can build their perfect version
  • Crispy tortilla plus molten cheese is basically happiness on a plate
02 -
  • Medium heat is crucial because high heat burns tortillas before cheese melts
  • Don't overstuff or you'll have cheese everywhere except inside the quesadilla
  • Let them rest for thirty seconds before cutting so cheese sets slightly
03 -
  • Warm tortillas in the microwave for fifteen seconds before filling, they fold without cracking
  • Use a cast iron skillet for the crispiest exterior, it holds heat beautifully
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