Craving Mexican quesadillas? In less than 20 minutes, you can whip up a batch of these for a fun family snack for movie night or a festive dinner without a fuss. My kids gobble these right up, even when I sneak other veggies in them. So simple and delicious, you’ll wonder why you didn’t try to make your own quesadilla recipe before!
Best Quesadilla Recipe
The best quesadillas come from fresh ingredients that you pick. What’s in the quesadillas at those fast food places? Do we even WANT to know? I don’t think so. Quesadillas are one of the easiest and tastiest things you can ever cook that will make everyone happy.
Homemade Quesadilla Ingredients
- Flour tortillas – Choose the large kind. If you’re gluten-free, they make options for you too so you won’t have FOMO!
- Shredded cheddar cheese – You can’t have a quesadilla without the cheese!
- Toppings – I’ve listed diced white onion, chopped cilantro, and sliced jalapenos to throw into your quesadillas but you can add whatever things you like including spinach, mushrooms, and bell peppers. You can also add meats like chicken or steak but they need to be fully-cooked first.
- Accompaniments – These are the things you’ll serve with your quesadillas that everyone can top their way like sour cream, avocado slices (or even guac!), pico de gallo, and lime slices.
Easy Quesadilla Recipe
Quesadillas are so easy to make and take no time at all to prep. From start to finish, it takes a grand total of 17 minutes. That’s faster than trying to get the kids in the car to go get a quesadilla!
Go make yourself a dang quesadilla.
How do you Make Quesadillas from Scratch?
You’ll grab a large skillet and heat over medium high heat with 2 tablespoons of olive oil. Toast a tortilla on both side, then add half a cup of the shredded cheddar, spreading it evenly. Toss on your toppings and then put the lid on your skillet to steam the cheese into melting. With your spatula, fold the quesadilla in half. Repeat to make more quesadillas and serve them with the accompaniments you’ve chosen like sour cream, pico de gallo, and avocado!
Expert Tips and Tricks for the Perfect Mexican Quesadilla Every Time
- Don’t fold the quesadilla first. Everything gets meltier and more delicious if you cook it flat first and then fold it in half.
- Use up leftovers. Got leftover rotisserie chicken or some steak from last night? These things are amazing in quesadillas!
- Measure your oil. Too much of it and you’ll get greasy, soggy quesadillas.
- Use flour tortillas. Corn tortillas will fall apart during this process. And again, if you’re gluten-free, they make tortillas that use safe flours for you to consume that will work for quesadillas.
How to Cook a Quesadilla
Quesadillas are made on the stove top. They cook in one pan and are super easy to make!
How do I make good quesadillas?
If you follow this recipe, you will become a quesadilla master. Once you make a few, you’ll start whipping up your own creations all the time. They’re excellent for when the big game is on or when you’re having a family game night.
What is the best cheese for quesadillas?
Shredded cheddar is the best cheese when making quesadillas. It gets so nice and melty and has that cheerful color. But if you’d like to use a different cheese or cheese blend, go ahead. It’s easiest if you use shredded varieties though.
What kind of white cheese is used in quesadillas?
While shredded cheddar is common in quesadillas in the US, Oaxaca cheese is often used in quesadillas made the authentic way. Other options include Manchego, asadero, and Chihuahua cheeses. As these are harder to find, I’ve listed cheddar on this recipe but mix it up as you see fit!
How do you spice up a cheese quesadilla?
Add some spices like chili powder if you like things hot. Jalapenos sprinkled inside add little bits of spice throughout. You can also make a spicy salsa to dunk it in so that everyone at the table can enjoy the quesadillas to their spice preference.
How do you make a cheese quesadilla better?
Quesadillas become better when you add extras inside. Think onions and jalapenos for contrast. Fresh cilantro also perks it up. But following the method in this recipe is how you’ll get the best quesadillas ever!
Do you use flour or corn tortillas for quesadillas?
Corn tortillas don’t always hold up well for quesadillas. Choose flour tortillas to make your quesadillas.
What sauce goes with quesadillas?
Pico de gallo, sour cream, and guacamole go great with quesadillas. You can also make a creamy avocado dip or a copycat sauce from Taco Bell if you’d like!
Can you put lettuce in a quesadilla?
Yes! You can put anything you dream up into a quesadilla. That’s the fun of it!
How do you make quesadillas crispy?
Avoid just dumping the oil into your skillet. Measure it out so you don’t ruin the texture of your quesadillas.
What goes good with Quesadillas?
If you’re serving quesadillas for dinner rather than a snack, you can make a big spread with refried beans or black beans, cilantro-lime rice, a Mexican slaw-style salad or the street corn salad, cheesy potatoes, or tortilla soup.
How to Store Quesadillas
The place for any leftover quesadillas is your fridge. You’ll want to wrap them in foil or stack them in an airtight container.
How Long Do Quesadillas Last?
In your fridge, quesadillas will last about 3 days. That should be plenty of time to eat them all up.
Can You Freeze Quesadillas?
Quesadillas freeze beautifully! If you freeze them on a flat surface like a baking sheet and then move them to an airtight container, you’ll save room and make it easier to reheat. You should use them up within 2 months.
How to Reheat Quesadillas?
You can either bake them at 350 for about 7 minutes or simply pull out your skillet and warm them up that way. I prefer the skillet since I can see when the cheese gets nice and melty again.
Watch How To Make Quesadillas (Video)
Classic Quesadilla Recipe
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
Optional Quesadilla Toppings
- 1/4 cup white onion (diced)
- 1/4 cup fresh jalapenos (sliced)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp sour cream
- 1/4 cup avocado slices
- 1/4 cup pico de gallo salsa
- 1/2 lime (slices)
- Heat 2 tbsp olive oil over medium heat in a large skillet. Toast the large flour tortilla on both sides, then add about 1/2 cup of shredded cheddar cheese to the tortilla, spreading in an even layer. Add additional toppings such as sliced jalapenos, diced white onion, etc. Place the lid on the skillet and allow the steam to melt the cheese for about 1 minute. Then, using a spatula, fold the quesadilla in half. Serve with your preferred toppings such as sour cream, avocado, chopped cilantro, lime slices and pico de gallo salsa.
More quesadilla recipes:
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