Mexican Cheese Quesadillas (Printer Version)

Crispy folded tortillas with melted cheese and vegetables, ready in 20 minutes.

# What You'll Need:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

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

→ 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 Make It:

01 - Sauté diced red bell pepper and zucchini in a skillet with a small amount of oil for 3-4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir thoroughly to combine and heat through. Remove from heat and set aside.
02 - Place a tortilla flat on a clean surface. Sprinkle half of the tortilla with approximately 1.75 oz of cheese (about 1/4 of total). Distribute a portion of the filling mixture evenly over the cheese, then add a sprinkle of fresh cilantro. Top with another 1.75 oz of cheese. Fold the tortilla in half to enclose the filling completely.
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 the first side until golden brown and crispy. Flip carefully and cook for an additional 2-3 minutes until the second side is golden and the cheese has melted completely. Repeat with remaining tortillas, adding oil or butter as needed.
04 - Transfer each cooked quesadilla to a cutting board. Cut into wedges using a sharp knife. Serve immediately while hot and crispy, accompanied by salsa, guacamole, or sour cream if desired.

# Expert Advice:

01 -
  • They come together in under twenty minutes which is basically a weeknight miracle
  • The crispy cheese edges against soft tortilla interiors create this incredible texture combination that makes people think you spent way more effort than you actually did
02 -
  • Dont overcrowd your skillet or the temperature will drop too much and you will end up with soggy tortillas instead of crispy ones
  • Letting the cheese set for thirty seconds after cooking prevents it from all oozing out when you cut into the quesadilla
03 -
  • Spread the cheese all the way to the edges of the tortilla half because those crispy cheesy edges are honestly the best part
  • Use a thin metal spatula to flip rather than a thick one which can break the tortilla seal and spill your filling
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