Cheese Quesadillas

There’s nothing quite like biting into a warm, crispy, melty cheese quesadilla. This three-ingredient recipe for cheese quesadillas couldn’t be easier, and it’s a fuss-free way to satisfy a craving for Mexican food at home.

Simply fill flour tortillas with shredded cheese and your favorite salsa, then fold them in half and pop them under the broiler until they’re golden and the cheese is irresistibly gooey. The oven method is perfect for making several quesadillas at once, whether they’re for a busy weeknight dinner or game day snacks.

Ingredients for Cheese Quesadillas

• Tortillas: Flour tortillas brown up nicely, fold easily and are sturdy enough to hold up to all that melty cheese. This recipe calls for 8-inch tortillas, but you can use larger tortillas for a full meal or 6-inch tortillas for snack-sized portions. For the best flavor, make quesadillas with a fresh batch of homemade tortillas. For a gluten-free option, look for almond or cassava flour tortillas.
• Shredded cheese: A bag of shredded Mexican cheese blend works in a pinch, but shredding cheese by hand ensures smoother melting and avoids the anti-caking agents found in bagged shredded cheese. To make your own Mexican blend, reach for blocks of cheddar, Monterey Jack, pepper jack and/or traditional Mexican cheeses like Oaxaca or Chihuahua.
• Salsa: Red salsa is classic, but salsa verde, roasted salsa or any other savory salsa works here. Use store-bought salsa for convenience, or whip up a homemade salsa for a brighter, fresher flavor and for more control over the heat and texture.

Directions

Step 1: Assemble the quesadillas

Lay the tortillas out on a greased baking sheet. In a small bowl, stir together the cheese and salsa.

Spread the mixture over half of each tortilla, then fold the tortillas in half to seal in the filling.

Editor’s Tip: If you’d rather skip the mixing bowl (and have one less dish to wash), spread about 2 tablespoons of salsa over each tortilla and top it with cheese.

Step 2: Broil the quesadillas

Raise your oven’s top rack to about 4 inches from the broiler and preheat the broiler. Place the baking sheet in the oven and broil the quesadillas for about three minutes until the tortillas are golden brown. Carefully flip each quesadilla and broil for another three minutes, until the other side is browned. Remove the quesadillas from the oven, cut each into wedges and serve them warm.

Editor’s Tip: Reach into your drawer of kitchen gadgets for a wide, sturdy spatula to carefully flip the quesadillas, and for a pizza cutter to slice neat wedges without squishing out the cheese filling.

Cheese Quesadilla Variations

• Add meat or seafood: Turn your cheese quesadilla into a protein-packed meal by adding cooked, shredded chicken, taco meat, pork carnitas, canned crabmeat or peeled and cooked shrimp.
• Toss in some veggies: Load your quesadilla with sauteed peppers, onions, mushrooms, spinach or zucchini for added texture and a boost of fiber. Be sure to pre-cook your veggies on the stovetop so they release moisture and don’t make your tortilla soggy.
• Fill up with beans: Toss drained, canned black beans with the cheese and salsa for a vegetarian-friendly filling with extra protein.
• Make them spicy: Use hot salsa, or add sliced jalapenos, shredded pepper jack cheese or a few shakes of hot sauce for as much kick as you can handle.
• Breakfast quesadillas: Layer scrambled eggs, chopped breakfast sausage or crumbled bacon with salsa and shredded cheese for a Tex-Mex meal to start the day.
• Create a cheesy crust: Sprinkle a thin layer of shredded cheese directly onto the baking sheet before placing the tortillas on top. It’ll melt and crisp up, forming a golden, crunchy exterior.
• Pan-fry them: The stovetop is a great option for making just one or two quesadillas at a time. Heat a nonstick skillet over medium heat and cook the quesadilla for about three minutes per side until the cheese melts and the tortilla is golden.

How to Store Cheese Quesadillas

Allow leftover quesadillas to cool to room temperature before storing them to prevent trapped steam from making them soggy. Then, wrap individual quesadillas in aluminum foil or place them in an airtight container. They’ll keep in the refrigerator for up to four days.

Can you freeze cheese quesadillas?

You can freeze cheese quesadillas for longer storage—perfect for make-ahead snacks and meals. Although you can freeze them before or after cooking, I recommend freezing them unbaked for the best texture.

To freeze uncooked quesadillas, assemble them as directed and arrange them in a single layer on a parchment-lined baking sheet. Place it in the freezer for a couple of hours until the quesadillas are firm. Then, wrap each quesadilla in storage wrap, place them in a freezer-safe bag or container, and keep them frozen for up to two months. No need to thaw them before cooking—you can heat them straight from frozen in the oven or on the stovetop.

How do you reheat a cheese quesadilla?

To reheat cheese quesadillas, preheat the oven or a toaster oven to 350° and place one or more quesadillas on a lightly greased baking sheet. Bake them for about 10 minutes, flipping halfway, until the tortilla has crisped up and the cheese fully melts. If you’re cooking frozen quesadillas, increase the cooking time to 15 to 20 minutes. This method works for refrigerated or frozen quesadillas.

You can also heat a quesadilla in an air fryer or a skillet over medium-low heat for a few minutes per side. Covering the pan with a lid will help the cheese melt faster. Avoid microwaving quesadillas, as it’ll make the tortillas soft and chewy instead of crisp.

Cheese Quesadilla Tips

What’s the best kind of cheese for quesadillas?

The best cheeses for quesadillas are smooth-melting varieties that won’t turn greasy. For the most flavor, we recommend using a blend with mild, sharp or even spicy notes. A classic Mexican cheese blend works well, but keep in mind that most bagged shredded cheese contains anti-caking agents that can affect how smoothly it melts.

For the best results, shred your own cheese and mix two or three types to create a custom blend. Mild or sharp cheddar, Monterey Jack, Colby Jack, or pepper jack are great options. Add a traditional Mexican melting cheese like Oaxaca or Chihuahua for a more authentic touch.

How can you make cheese quesadillas more filling?

To make cheese quesadillas more filling, add protein or veggies to the filling. Leftover rotisserie chicken, browned ground beef or fully cooked shrimp add filling protein.

Reach for canned beans or spread refried beans on your tortillas for a source of plant-based protein and fiber. As for veggies, sauteed mushrooms, peppers and onions are classic in Mexican recipes, but you can also tuck in baby spinach, corn kernels or diced and cooked zucchini.

What sides can you serve with cheese quesadillas?

Cheese quesadillas are even better served with a dip or two on the side. Pair them with sour cream, guacamole, extra salsa, pico de gallo or a queso dip for even more melty goodness. To turn cheese quesadillas into a complete meal, consider adding protein or veggies to the cheesy filling and pair them with savory Spanish rice, Instant Pot black beans, roasted vegetables, avocado and corn salad or Mexican coleslaw.