Mexican · Main · Easy
Quesadillas
Golden crisp tortillas with molten cheese pulling into long strings. Simple, fast, and universally loved.
The whole recipe in 60 seconds
Quesadillas, in 5 ideas
- Medium heat is the sweet spot. Too hot burns the tortilla before the cheese melts.
- Grate your own cheese. It melts into strings instead of a greasy sheet.
- Do not overfill. A thin even layer melts better and stays inside.
- A lid on the skillet for the first minute traps heat and melts the cheese faster.
- Let them rest a minute so the cheese sets slightly and does not run everywhere.
What you need
Ingredients
- 8 large flour tortillas
- 3 cups Monterey Jack or Oaxaca cheese, grated
- 1 cup cooked shredded chicken (optional)
- 1/2 cup sauteed peppers and onions (optional)
- 2 tbsp butter or oil
- Sour cream, guacamole, and salsa, for serving
How to make it
Directions
- Heat a large skillet over medium heat with a thin film of butter or oil.
- Lay a tortilla flat and spread cheese over half. Add chicken or veggies if using.
- Fold the tortilla in half. Cook 2 to 3 minutes per side until golden and the cheese melts.
- Repeat with remaining tortillas, adding butter as needed.
- Rest 1 minute, then cut into wedges.
- Serve with sour cream, guacamole, and salsa.
Quesadillas are the ultimate leftover vehicle. Any cooked meat or roasted veg works tucked inside.