Crispy on the outside, gooey in the center, this easy quesadilla recipe comes together in minutes. Perfect for a quick lunch or simple weeknight dinner.
When it comes to quick meal ideas, the quesadilla is hard to beat. It’s one of those dinners I fall back on that never disappoints. Whether I’m cooking dinner for one or feeding the whole family, a quesadilla always hits the spot.
It’s not rocket science to make a simple quesadilla, but I’ve got a few tricks that take it over the top! While traditional Mexican quesadillas use corn tortillas and Oaxaca cheese, I usually go for a Tex-Mex quesadillas with flour tortillas and a blend of shredded cheese. It comes out crispy on the outside, gooey in the center, and ready in under 10 minutes: a great simple dinner idea for busy weeknights!
Why You’ll Love This Quesadilla Recipe
I’ve tested a lot of methods over the years and here’s why you’ll love this one:
- Crispy without burning. A hot skillet and a light drizzle of olive oil give you that golden brown exterior.
- Ready in minutes. It takes just 2 minutes of prep time and about 5 minutes of cook time!
- Filling is flexible. Use it as a base cheese quesadilla, or load it up with veggies, chicken, or beans!
5-Star Reader Reviews
“Great basic recipe. We sautéed onion, garlic, green peppers, and spinach. Then mixed with black beans. Super easy and flexible. Add some cilantro, sliced avocado, and also spanish rice on the side. Yum!” -Theresa G.
“It was really good and yummy, definitely a new fav!!” -Emiley
Key Ingredients
The ingredients for a basic cheese quesadilla are very simple. You can use it as a template to make a veggie or chicken variation with a few add-ons (see below). Here’s what you’ll need for a cheese quesadilla:
- Flour or corn tortillas: Corn tortillas are traditional for Mexican-style tortillas. They also make this recipe gluten-free. The typical American or Tex-Mex style quesadilla uses flour tortillas, which get a bit more crispy when browned (like bread in a grilled cheese). Either work here!
- Mild cheddar cheese and Colby jack cheese: Use quality melting cheese. The best types of cheese for the American quesadilla include mild cheddar, Colby Jack, and Mexican blend cheeses. Try to avoid sharp cheddar because it doesn’t melt as well. For a more traditional Mexican quesadilla, use Oaxaca or Chihuahua cheese.
- Pico de gallo (aka fresh salsa): Pico de gallo, or fresh salsa, adds just the right kick to the interior. It adds a little tomato, onion, garlic and jalapeno, but not so much that you can distinguish any of the specific flavors. Give it a try and you’ll fall in love with this trick for a next-level quesadilla! It’s easy to find containers of pico de gallo in the refrigerated section of the grocery.
How to Make Quesadillas
Making quesadillas is about as straightforward as cooking gets, but a few small things make a big difference. Here’s my tested method (or jump to the recipe to get started):
- Build your quesadilla strategically. I like to use the folding method by making two half circles instead of one large circle: this makes it easier to flip! Place half the shredded cheese on one half of a tortilla, a pico de gallo and a pinch of salt, and any other fillings you’re using. Fold the tortilla over to make a half circle. Repeat with the other tortilla.
- Preheat your pan. Heat a large skillet (cast iron or stainless steel works best) or griddle over medium-high heat. Add a light drizzle of olive oil. You want the pan hot enough that the tortilla sizzles when it hits.
- Cook and press gently. Place your quesadilla in the pan and cook for 1 to 2 minutes per side. Press gently with a spatula while it cooks, which helps the cheese melt evenly. Flip carefully and cook the other side until it’s golden and crisp. Slice into wedges and serve!
Pro Tip: You can also try making quesadillas in an air fryer at 375°F for 2 to 3 minutes per side, until browned on both sides.
Make It Your Own
Step up your quesadilla with a few filling variations! You can easily turn this basic template into a veggie or chicken quesadilla with the following additions:
- Black beans & fresh veggies: To each tortilla, add 1 handful drained and rinsed black beans, 1 handful thinly sliced green onions, 1 handful canned corn, and 1 sprinkle chopped cilantro.
- Roasted veggies: Add 1 handful roasted peppers and onions or fajita veggies to each tortilla.
- Chicken: To each tortilla, add ¼ cup chopped or shredded chicken or chopped pan seared chicken or air fryer chicken.
- Beef or vegan beef: To each tortilla, add ¼ cup cooked ground beef or plant-based crumbles or taco meat (we like the brands Impossible and Beyond). Or, make Vegan Taco Meat.
What to Serve With Quesadillas
Another way to a next-level quesadilla? Serve it with a fun dipping sauce or topping. To me, sour cream is just about perfect. But you can get creative and serve with a Mexican crema or dipping sauce, as well as some fun side dishes! Here are some ideas:
- Simple sauces like sour cream, salsa, or simple guacamole
- Crema like avocado crema, lime crema, cilantro lime crema or chipotle crema
- Spicy drizzles like chipotle sauce
- Side dishes like Spanish rice and beans, cilantro lime rice, refried black beans, or a simple Mexican chopped salad
When it comes to garnishes, we like to keep it simple: a bit of chopped cilantro and a dollop of hot sauce is all you need!
Serving a Crowd
Want to make more quesadillas at once? Try my Baked Quesadillas, It turns this recipe into a super easy dinner by baking up a big batch all at once on a sheet pan. All the quesadillas are done at the same time, and they come out with a beautifully crispy exterior.
Storage & Reheating Tips
Quesadillas are best eaten fresh off the skillet, but you can store leftovers in the fridge for up to 2 days. Warm in a skillet over medium heat for about 1 minute per side to restore the crispiness.
Dietary Notes
This quesadilla recipe is vegetarian and gluten-free (with corn tortillas).
Frequently Asked Questions
I use a light drizzle of olive oil for cooking quesadillas. Butter adds a richer flavor, but it can burn more easily at higher temperatures so keep the heat at medium heat.
Preheat your griddle to about 375°F to 400°F. This is hot enough to get the tortilla crispy and golden brown without burning it. If you don’t have a griddle, a large skillet over medium-high heat works.
Don’t overstuff them! Too many wet ingredients release moisture. Also make sure your pan is fully preheated before adding the quesadilla, and cook over medium-high heat so the tortilla crisps up.
Easy Quesadilla Recipe
Pin RecipeCrispy on the outside, gooey in the center, this easy quesadilla recipe comes together in minutes. Perfect for a quick lunch or simple weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 quesadilla 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Vegetarian
Ingredients
- 2 6-inch flour tortillas (per 1 serving*)
- ¼ cup shredded mild cheddar cheese
- ¼ cup shredded Colby jack cheese**
- 2 tablespoons pico de gallo (aka fresh salsa)
- 2 pinches salt
- Olive oil, for cooking
- Other filling items: cooked chicken, cooked ground beef (or plant-based crumbles), black beans, canned corn, avocado, green onions, chopped cilantro, etc.
- To serve: sour cream, hot sauce, cilantro, avocado crema, lime crema, salsa, guacamole, chipotle sauce, etc.
Instructions
- Place half the shredded cheese, pico de gallo, and 1 pinch salt in half of a tortilla, along with any other filling items (be careful not to overstuff). Fold it over to make a half circle. Repeat with the other tortilla.
- Heat a stainless steel or cast iron skillet over medium high heat. Add a drizzle of olive oil to lightly coat the pan. Cook for 1 to 2 minutes per side until browned and crisp, pressing gently with a spatula while cooking.
- Slice into 4 or 6 wedges and serve immediately with dipping sauces.
Notes
- Cheese options: Monterey Jack cheese, pepper Jack, Mexican blend, mozzarella, or Oaxaca cheese all work well.
- Make it a chicken quesadilla: Add ¼ cup shredded chicken seasoned with taco seasoning or cumin to each tortilla.
- Corn tortillas: Swap flour for corn tortillas to make this recipe gluten-free.
- Want to make 8 at once? Try my Baked Quesadillas for an easy sheet pan method.
- Air fryer method: Cook at 375°F for 2 to 3 minutes per side.
More Quesadilla Recipes to Try
from A Couple Cooks https://ift.tt/WXqpgMA
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