Classic Mexican Cheese Quesadillas (Printable)

Golden toasted tortillas with melted cheese, veggies, and optional chicken in a flavorful Mexican style.

# Ingredient List:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

02 - 7 oz shredded cheese (cheddar, Monterey Jack, or a 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:

01 - If using chicken and vegetables, heat a skillet with a small amount of oil and sauté the diced vegetables for 3 to 4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper; stir well and warm through. Set aside.
02 - Place one tortilla flat and evenly sprinkle half with about 1/4 of the shredded cheese (approximately 2.5 oz). Add a portion of the filling mixture and a sprinkle of cilantro, then top with another 1/4 of the cheese. Fold the tortilla in half to enclose the filling.
03 - Heat 1/2 tablespoon of oil or butter in a large skillet over medium heat. Place the folded tortilla in the skillet and cook 2 to 3 minutes per side until golden and cheese is melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges and serve warm. Optional accompaniments include salsa, guacamole, or sour cream.

# Expert Tips:

01 -
  • Ready in 20 minutes from start to finish, no stress, just delicious results.
  • The cheese gets that perfect golden-brown crust while staying creamy inside, and honestly, that's where the magic lives.
  • You can make it exactly how you want it—load it up or keep it simple, it always works.
02 -
  • Don't overstuff your quesadillas or the filling will leak out and burn on the pan—restraint here means success.
  • Medium heat is your friend, high heat will burn the tortilla before the cheese melts inside, so patience wins every time.
  • If you're batch cooking, keep the finished ones warm in a 200°F oven or wrapped in a clean kitchen towel so they stay soft and pliable until serving.
03 -
  • Keep your finished quesadillas warm in a 200°F oven while you cook the rest, wrapped loosely in foil so they don't dry out.
  • If your cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking—the steam will help it along without burning the outside.
Return