Cheese Quesadilla
A golden, crispy cheese quesadilla cooked in just minutes. Soft flour tortillas sandwich melted cheddar for a simple, satisfying meal. Serve with guacamole or your favorite dip. Perfect for breakfast, lunch, dinner, or a quick snack.
Equipment
- 1 Large Non-Stick Skillet
- 1 Spatula
- 1 knife or pizza cutter
Ingredients
- 2 teaspoons unsalted butter or olive oil
- 2 10-inch flour tortillas
- ½ cup shredded cheddar cheese
- Guacamole for serving
Instructions
- Prepare Your Skillet: Place a large non-stick skillet on the stovetop and set the heat to medium-high. Add 2 teaspoons of unsalted butter or olive oil to the pan. Let the butter melt completely or the oil warm slightly until it shimmers, coating the surface evenly. This ensures a golden, crispy quesadilla without sticking.
- Place the First Tortilla: Once your skillet is hot, carefully lay one 10-inch flour tortilla flat in the pan. Make sure it lies evenly against the bottom of the skillet. The tortilla will act as the base for the cheesy filling, so take a moment to ensure it’s positioned properly to cook evenly.
- Add the Cheese Layer: Sprinkle ½ cup of shredded cheddar cheese evenly across the entire surface of the tortilla. Cover the tortilla fully but avoid piling the cheese too thickly; a uniform layer ensures consistent melting. This step is what gives the quesadilla its gooey, melty interior.
- Top With the Second Tortilla: Gently place the second 10-inch tortilla on top of the cheese, aligning it with the bottom tortilla. Press down slightly with a spatula to help the cheese begin to stick the two layers together. This forms a perfect sandwich for cooking.
- Cook the Bottom Side: Allow the quesadilla to cook for 2–3 minutes without moving it. Watch carefully as the bottom turns a light golden brown. This ensures a crisp, slightly crunchy texture that contrasts beautifully with the melted cheese inside. Avoid cooking on too high heat to prevent burning.
- Flip the Quesadilla: Once the bottom is golden brown, carefully flip the quesadilla using a spatula.Hold it gently to keep the layers together and avoid spilling melted cheese. Cook the other side for another 2–3 minutes until it achieves the same golden-brown, crispy texture.
- Remove and Rest: Transfer the cooked quesadilla to a cutting board. Let it rest for 1–2 minutes. This brief pause allows the cheese to set slightly, making it easier to cut without the filling oozing out. It also ensures every bite maintains its cheesy goodness.
- Cut Into Triangles: Using a sharp knife or pizza cutter, slice the quesadilla into six equal triangles. Cutting it this way makes it easier to serve, share, and dip. For a fun presentation, arrange the triangles in a fan shape on a plate.
- Serve With Dipping Sauce: Serve the quesadilla immediately with a side of guacamole, salsa, or your favorite dipping sauce. The creamy, tangy dip complements the rich, melted cheddar and adds an extra layer of flavor.
- Optional Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet over medium-low heat to maintain crispiness. For longer storage, wrap the quesadilla tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Notes
- Use medium heat to prevent burning and ensure the cheese melts evenly.
- Avoid overfilling the quesadilla; leave a small border on the edges for easy flipping.
- Let the quesadilla rest for 1–2 minutes before cutting so the cheese sets.
- For a lighter version, use one tortilla folded in half with cheese inside.
- Serve immediately for the best texture; reheated quesadillas may lose crispiness if microwaved.
