Cheese Quesadilla Recipe

Pieces of a cheese quesadilla on a white plate with guacamole, mango salsa, and salsa.

Easy cheese quesadillas made with just enough cheese and perfectly sized tortillas make a delicious part of dinner any day of the week! If you're looking for a recipe to make quesadilla for kids, this is it!

Course dinner, Main Course, Snack

Cuisine American, Mexican

Diet Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 187kcal

Author Kristi

Equipment

1 skillet
1 spatula
1 Kitchen shears also known as kitchen scissors
1 cheese grater
1 measuring cup set

Ingredients

4 flour tortillas
1 cup Queso Fresco, Cheddar, Mozzarella, or Monterey Jack cheese shredded
½ teaspoon olive oil

Instructions

Heat a greased skillet over medium heat.
Brush one side of a tortilla with olive oil.
½ teaspoon olive oil, 4 flour tortillas
Lay the tortilla on the warm skillet with the side brushed with olive oil facing down.
Sprinkle one-quarter cup of cheese on one half of the tortilla, leaving about one-half of an inch of space without cheese around the edge. Let cook flat for about two minutes, just until the cheese starts to melt.
1 cup Queso Fresco, Cheddar, Mozzarella, or Monterey Jack cheese
Fold the half of the quesadilla without cheese on it over the half with cheese. Use a flat spatula to flatten the quesadilla. Continue to cook.
After another minute, when the cheese is melted, use a spatula to flip the quesadilla over on to the other side and continue cooking until both sides are light golden-brown in color.

Notes

*Nutrition facts are an estimate and can vary depending on the type and size of tortilla, kind of cheese used, and more. The numbers estimated for this recipe reference a regular flour tortilla and Fresco cheese.

In my experience, flour tortillas are the best tortillas to use for making quesadillas.
Use a cheese that melts easily.
I find that using one tortilla and folding it to make a quesadilla makes it easier and less messy to flip than when making them by melting cheese between two quesadillas.
Cheese from a block tends to melt easier than pre-shredded cheese because of the 'anti caking' ingredients added to store-bought pre-shredded cheese.
Shredded cheese or crumbled cheese will melt faster than slices of cheese.
Use a cheese that you and your kids like.
Don't increase the heat to cook the quesadillas faster. This will result in crispy tortillas and cheese that hasn't fully melted.
Use kitchen shears (I like to call them kitchen scissors) to cut the quesadillas into slices. If you don't have kitchen scissors, use a pizza slicer or sharp knife.
To increase the amount of protein in a quesadilla, add shredded cooked chicken, leftover taco meat, or black beans in with the cheese.
To increase fiber in this recipe, use whole wheat or corn tortillas, or add beans or vegetables as a filling.
If adding meat to the quesadilla, only use meat that has been pre-cooked.
Corn tortillas are smaller than typical flour tortilla. If using corn tortillas to make this quesadilla recipe, use 2 tablespoons of cheese per tortilla.
If using mini flour tortillas instead of full-size tortillas, use 1 to 1 ½ tablespoons of cheese per tortilla.

Nutrition