Cheese Quesadilla
This easy cheese quesadilla is my 3-ingredient answer to “what’s for after-school snack” and “what’s fast for lunch” on approximately every school day of the year. Just olive oil, flour tortillas, and shredded cheddar cheese, on the stovetop for about 10 minutes.
This cheese quesadilla recipe has been on repeat in my kitchen for so long I don’t even think about how to make it anymore. It’s the recipe I fall back on when the kids come home from school starving, when someone needs a quick lunch before an activity, or when the “what’s for dinner?” question has already been asked 47 times and I need something simple RIGHT NOW.
Three ingredients, ten minutes, and everyone is happy. The two-tortilla stack method, bottom tortilla, cheese, top tortilla gives you a full round homemade quesadilla instead of a folded one, which cuts into six perfect triangles that kids actually pick up and eat.
A few practical tips from making this on repeat. Use a good non-stick skillet if you have one or the cheese quesadillas will stick and lose their crispy exterior. Don’t overload with cheese, half a cup for a 10-inch tortilla is the right amount; more than that oozes out and burns in the pan. Wait until the first side is deeply golden brown before flipping, patience gives you that crispy exterior kids love. And keep a stash of dipping sauces like ranch, salsa, sour cream, guacamole, ketchup on hand. The dipping sauce is often what turns a plain snack into a kid-approved meal.
Why You’ll Love This Recipe
- You only need 3 ingredients to make this super simple recipe and you probably already have them on hand. It is easy to throw together at the last minute and picky-eater approved.
- These easy quesadillas with cheese are a great easy lunch option. Instead of sending your kiddos to school with the same old lunch, send them with this cheesy fun food instead.
- Make a simple quesadilla in just 14 minutes. This is a great recipe for the kids to help with, too because of how quick and simple it is.
Key Ingredients
- Flour tortillas – I use flour tortillas, but corn tortillas, or whole wheat tortillas will work in this recipe. Just be aware that if you use smaller tortillas then you may not need as much cheese.
- Cheddar cheese – I personally love cheddar cheese, but there are tons of other great options like Monterey jack cheese, mozzarella cheese, pepper jack cheese, and Mexican cheese. I like to buy a block and shred it at home for the best flavor and meltability.
- Olive oil – Fry up your quesadillas in extra virgin olive oil, butter, ghee, or another neutral oil substitute if you prefer.
Find the full ingredient list with exact measurements in the recipe card below.
Extra Add-Ins
- Green or red onion
- Black beans or refried beans
- Corn
- Diced tomatoes
- Diced bell peppers
- Jalapeños
- Spinach
- Mushrooms
- Olives
- Fresh chopped cilantro
- Taco seasoning
- Scrambled eggs
- Shredded Chicken
- Pulled Pork
- Taco ground beef
- Brisket
How To Make A Cheese Quesadilla
- Assemble quesadilla. Add a flour tortilla to the preheated skillet with oil and then sprinkle shredded cheddar cheese over the top. Place the second tortilla over the layer of cheese.
- Cook on skillet. Cook for 2-3 minutes until the bottom of the tortilla starts to become golden brown and the cheese begins to melt.
- Cook other side. Carefully flip the quesadilla and cook on the other side for 2-3 minutes until golden brown.
- Slice and serve. Once cooked, remove from the pan and place onto a cutting board. Slice the cheese quesadilla into 6 even triangles and serve with your favorite dipping sauce.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Once leftover quesadillas have cooled completely, store them in an airtight container or food storage bag for 3-4 days.
Freezer: You can freeze these quesadillas too! Just wrap individually in plastic wrap and store in a freezer safe bag or container for up to 3 months. Thaw in the fridge overnight or reheat from frozen.
For a crispy quesadilla, reheat on a skillet or in your airfryer. It may get a little soggy in the microwave.
Serving Suggestions
I love to serve this easy cheese quesadilla with sour cream, Homemade Salsa or some hearty Guacamole. Turn the quesadillas into a hearty meal with a Mexican dish or two like Spanish Rice or Mexican Street Corn Dip. If this is served for a quick lunch, add some Ants On A Log to get in a veggie element. Some kid-friendly dessert options like No Bake Peanut Butter Cereal Bars or Frozen Yogurt Bites are a great way to finish off the meal.
Pro Tips
- Don’t flip the quesadilla too early. Wait until some of the cheese has melted so that when you flip it over, the tortillas stick together.
- Make multiple quesadillas at once with an electric griddle or a Blackstone griddle.
- Avoid heating the pan so high that the tortilla burns before the cheese melts. Cook on medium-high heat for the tastiest results.
- If you are only able to make one at a time, keep quesadillas warm in the oven on the lowest setting, usually 170 degrees Fahrenheit, on a cooling rack to keep them from getting soggy.
- Hand the kids a pizza cutter and let them slice the quesadilla themselves.
Frequently Asked Questions
If you end up getting a soggy quesadilla, you likely have too much oil in the pan. When the tortillas soak up oil or fat, they’ll get soggy if you’ve used too much. Make sure you measure the correct amount of oil into the pan.
Yes, you can. Assemble the quesadilla and cook at 375 degrees Fahrenheit for 4-5 minutes per side until tortilla is golden and cheese is melted.
Absolutely! Cook them up in the morning, allow to cool, and wrap in foil. Quesadilla will be room temperature at lunch but still so tasty, plus kids can ask the lunchroom supervisor to warm briefly.
Cheese Quesadillas
Ingredients
- 2 teaspoons olive oil
- 2 flour tortillas (10 inch tortillas)
- ½ cup cheddar cheese shredded
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add one tortilla to the pan and spread the cheddar cheese in an even layer all over the tortilla. Place the second tortilla on top of the cheese.
- Cook for 2-3 minutes or until the bottom of the tortilla starts to become golden brown. Carefully flip the tortilla and cook on the other side for 2-3 minutes or until the bottom of the tortilla becomes golden brown.
- Remove the quesadilla from the pan and place on a cutting board. Use a pizza cutter to cut the quesadilla into 6 triangles. Serve with your favorite dipping sauce.
Notes
Nutrition
More Simple Recipes
- These Ham and Cheese Pinwheels are another fun protein packed option for your kid’s lunches. They are so simple to make, you’ll start keeping everything on hand so the kids can make these pinwheels themselves.
- Make quick English Muffin Pizzas for an easy snack. The kids will love that they can have pizza anytime and you’ll love that they are eating something a little more substantial than a fruit snack.
- Save some money and make Homemade Uncrustables instead of buying those ones in freezer section. Your kids will love helping you to put these together, and there are so many delicious combinations of fillings to try.
- These flaky and buttery Pizza Crescent Rolls are a favorite around our house! I love to include these when I do a big meal prep day so they’re ready to eat all week long.
