Mexican Cheese Quesadillas (Printable Version)
Crispy tortillas filled with melted cheese and optional savory fillings
# What You Need:
→ Tortillas
01 - 4 large flour tortillas
→ Cheese
02 - 2 cups shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
→ Optional Fillings
04 - 1 cup cooked chicken breast, shredded
05 - 1/2 cup sautéed mushrooms
06 - 1/2 cup diced bell pepper
07 - 1/2 cup diced red onion
08 - 1/2 cup canned black beans, rinsed and drained
09 - 1 jalapeño, thinly sliced
→ For Serving
10 - Sour cream
11 - Fresh salsa
12 - Guacamole
13 - Fresh cilantro
# How To Make:
01 - Preheat a large skillet or griddle over medium heat.
02 - Place one tortilla on a clean surface. Sprinkle about 3/4 cup shredded cheese evenly over half of the tortilla, then add your choice of optional fillings. Fold the tortilla over to create a half-moon shape.
03 - Place the filled tortilla onto the hot skillet. Cook for 2–3 minutes per side, pressing gently, until the tortilla is golden brown and the cheese is melted.
04 - Remove from heat and transfer to a cutting board. Let cool briefly, then cut into wedges. Repeat with remaining tortillas and fillings. Serve immediately with sour cream, salsa, guacamole, and fresh cilantro.
# Expert Advice:
01 -
- Ready in under 20 minutes from start to finish, perfect for those nights when cooking feels like too much effort
- Endlessly customizable based on what is in your fridge or what your family is craving
02 -
- Press down gently with your spatula while cooking to ensure even melting
- Do not overfill or the cheese will escape and burn in your pan
03 -
- Brush the outside of the tortilla with a little oil for extra crunch
- Keep finished quesadillas warm in a 200 degree oven while you finish the batch