Cheese Quesadilla

Quesadilla slices on a plate with a side of guacamole.

5 from 103 votes

This cheese quesadilla is made on a flour tortilla on the stovetop! Just heat your pan, add butter, and build your quesadilla and eat in just 5 minutes!

Course Entree, Lunch

Cuisine Mexican

Prep Time 0

Cook Time 5

Total Time 5

Servings servings

Calories 365kcal

Author Yumna Jawad

Equipment

Anodized Nonstick Cookware

Ingredients

2 teaspoons unsalted butter or olive oil
2 10-inch flour tortillas
½ cup shredded cheddar cheese
Guacamole for serving

Instructions

Heat the butter or olive oil in a large non-stick skillet over medium-high heat.
Add one tortilla to the pan and scatter the cheddar cheese in an even layer all over the tortilla. Place the second tortilla on top of the cheese.
Cook for 2-3 minutes or until the bottom of the tortilla starts to become golden brown. Carefully flip the tortilla and cook on the other side for 2-3 minutes or until the bottom of the tortilla becomes golden brown.
Remove the quesadilla from the pan and place on a cutting board. Use a knife or pizza cutter to cut the quesadilla into 6 triangles. Serve with guacamole or your favorite dipping sauce.

Notes

Storage: Leftover quesadillas can be stored in an airtight container for up to 5 days in the fridge. Gently reheat in a frying pan over medium-low heat until warmed through.

To freeze, tightly wrap in foil or plastic wrap and place in freezer-safe zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.

Tips:

Watch the butter. If using butter instead of olive oil, watch it carefully as it melts to prevent it from burning.

Let the quesadillas rest. Before cutting into the quesadilla, give them some time to cool down slightly so the cheese sets.

Cut into triangles. Once cooked, cutting the quesadillas into triangles allows for easier serving and dipping. A pizza cutter or a sharp knife works well for this task.

Don't overfill the quesadilla. Whether or not you're using other fillings besides cheese, be mindful not to overfill the quesadilla and leave a small border on the edges. This ensures easy flipping and prevents spillage.

Make a smaller quesadilla with one tortilla. Instead of laying two tortillas on top of each other with the cheese layer in between, you can add cheese to half a tortilla and fold it over. I do this often when it's for one serving.

Nutrition