Cheese Quesadilla

4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Easy Cheese Quesadillas are great as a snack or quick lunch! Perfectly crispy tortillas stuffed with gooey cheese with just 2 ingredients!

Just like Grilled Cheese, a cheesy quesadilla is the kind of simple recipe that everyone can master. They are a tasty, easy Mexican recipe that are just as good as a Snack or as an alternative for Taco Night!

Cheese Quesadilla on plate

Whether you’re looking for a quick and easy light lunch or dinner, classic Cheese Quesadillas are a tasty and satisfying option. You can easily customize them to your liking by changing up fillings or by rounding out the meal by serving them with your favorite Mexican sides. Plus, they’re perfect for busy days when you need a quick meal on the go or a small snack to hold you over until dinner time.

There are plenty of reasons to make cheesy quesadillas at home. For one thing, they’re much cheaper than buying them at a restaurant or fast food chain. Plus, you have complete control over the ingredients as they are usually made one at a time so everyone can have them stuffed with the fillings they like. If you keep a pack of flour tortillas and a bag of Mexican blend cheese on hand, you’ll always have what you need to make delicious meal in minutes.

What is a Quesadilla?

A quesadilla is an easy, classic Mexican dish that consists of two tortillas stuffed with cheese and other ingredients, then grilled or pan-fried. Basically it’s the Southwest version of a grilled cheese, using tortillas instead of bread. The fillings can vary widely, from a simple blend of cheeses to combinations of meats, spices, and vegetables. Traditionally they are made with flour tortillas instead of corn tortillas, because they are larger and hold all the tasty fillings! Quesadillas are typically served with dips and toppings like salsa, guacamole, and sour cream.

What tortillas do you use for quesadillas?

The best tortilla for making quesadillas is going to be flour tortillas that are at least 8-10 inches wide, often called “fajita-size” or regular “burrito size”. Extra large burrito size tortillas make super big quesadillas obviously, but they are also hard to flip. Smaller tortillas are great for making lots of mini quesadillas for a party but you can’t really stuff them with much. Corn tortillas get very crispy and chewy when pan-fried in oil, so they make better tostadas and tacos shells.

Cheese Quesadilla ingredients

How to Make a Cheese Quesadilla

  • Heat: Heat a heavy skillet, large enough to fit one tortilla and room to use a spatula, over low medium heat. Brush the skillet with oil and add a tortilla.
  • Assemble: Spread half the cheese over the tortilla and cover with a second tortilla. Brush the top of the tortilla with oil and press down gently.
  • Cook: Cook until the bottom tortilla starts to brown then carefully flip. Cook the second side until the cheese is fully melted and the tortilla is browned.
  • Finish: Transfer to a cutting board and cut into wedges with a large sharp knife or a pizza cutter. Repeat the process with remaining tortillas and cheese. Serve with your favorite toppings like salsa, sour cream and guacamole.

Tasty Mexican Sides

FAQs for Cheese Quesadillas

What is the best cheese for quesadillas?

The best cheese to use for quesadillas is going to be a semi-firm cheese that melts well like cheddar cheese, Monterey jack cheese, mozzarella cheese, or Colby cheese. Try flavored cheeses like smoked Gouda or pepper jack cheese to easily change the flavor.

How do you flip a quesadilla without it spilling?

Flipping a quesadilla can be a bit tricky, especially if you’re working with a heavy filling. To prevent spillage, make sure you’re using a large enough pan and don’t over-fill the quesadilla. To flip, use a spatula to gently lift one edge of the quesadilla, then slide it under the entire quesadilla. Hold onto the spatula with one hand, and use your other hand if needed to gently flip the quesadilla over. If you are really having trouble, try adding a lid over your pan for 30-45 seconds to help the cheese melt onto the top tortilla and keep it in place when you flip it.

How do you keep quesadillas warm while serving?

If you’re serving quesadillas at a party or gathering, you may want to keep them warm while you serve them. The best way to keep them warm is putting the quesadillas in a warm oven, no more than 250 degrees, until you’re ready to serve them so they also stay crispy.

What kind of fillings can you add to Cheese Quesadillas?

You can fill your Cheese Quesadillas with so many tasty ingredients that you probably already have on hand. Just make sure the add-ins like meat, potatoes, or veggies are cooked prior to adding. Quesadillas do not have a long enough cooking time to make veggies or potatoes tender or cook meat all the way through.

Cheese Quesadilla collage


Key Ingredients

  • Cheese: This recipe uses a Mexican blend cheese because it’s easy and inexpensive to just grab one bag of cheese at the store. Plus Mexican cheese blends have a good mix of melty queso and flavorful cheddar.
  • Tortillas: Soft flour tortillas that are 8-10 inches in size are best because they stay tender on the inside while getting crispy on the outside. Burrito size or fajita size are perfect to melt the cheese evenly without cooking too long and burning or getting too hard.
  • Vegetable Oil: You can cook quesadillas in either oil or butter, depending on your preference. We find that oil gives a more consistent heat, but some people prefer the flavor of butter. Ultimately, it’s up to you which one you use. Use a high-heat oil like vegetable oil or canola oil and just lightly brush the tortillas so they get crispy but not greasy.

Cheese Quesadilla on plate

Variations for Cheese Quesadillas

  • Green Chile Chicken: Make an easy, Cheesy Chicken Quesadilla with leftover Rotisserie Chicken (or other cooked marinated chicken pieces) and a can of diced green chiles. Drain the chiles and season the chicken with a bit of chili powder. Monterey jack and cheddar cheese would taste good with this combo.
  • Cheese: A Mexican cheese blend  is a classic choice for cheese quesadillas, however you can mix things up by using different types of shredded cheese. You can also create your own blend by mixing together various types of melting cheese, such as shredded cheddar cheese, Monterey Jack, Colby, and Gouda.
  • Fajita Veggie: Turn this recipe into Fajita Veggie Cheese Quesadillas with some sautéed veggies.  Classic fajita veggies include bell peppers, onions, mushrooms, tomatoes, and zucchini. Cook the veggies first then drain any excess liquid before adding them to the quesadilla so you don’t get a soggy filling.
  • More Filling Ideas: Try scrambled eggs and bacon for a breakfast quesadilla, diced Hash Browns and hot chile peppers for a spicy potato quesadilla, black beans and corn for a vegetarian quesadilla, or leftover Taco Meat for ground beef quesadillas.

How to Serve Cheese Quesadillas:

  • Set out a variety of dips and toppings, such as your favorite salsas, guacamole, diced green onions, sour cream, diced tomatoes, and fresh cilantro leaves, and let everyone build their own quesadilla.
  • Classic Cheese Quesadilla pairs great with a simple fresh Fruit Salad as a quick and easy lunch. A bowl of Tomato Soup is a great side too, so you can dunk your quesadilla wedges like a grilled cheese sammie.
  • Serve your quesadillas with a side of Black Beans, Mexican Rice or a simple Taco Salad for a more complete meal.Cheese Quesadilla collage

Easy Mexican Dinners

How to Store Cheese Quesadillas

  • Store: To store in the fridge, place the leftover Cheese Quesadillas in an airtight container after they have cooled. To reheat, use an oven, skillet, or air-fryer to heat them until they are hot and crispy again. They will stay good for up to 4 days.
  • Freeze: To freeze, wrap individual servings in plastic wrap, then aluminum foil. Place the wrapped quesadillas in a freezer-safe bag and freeze for up to 3 months. To reheat, use an oven or air-fryer to heat the quesadillas from frozen until they are heated through.

Cheese Quesadilla on cutting board

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Cheese Quesadilla

Easy Cheese Quesadillas are great as a snack or quick lunch! Perfectly crispy tortillas stuffed with gooey cheese with just 2 ingredients! 
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 tortillas , burrito sized
  • 2 cups Mexican blend cheese , shredded
  • 2 tablespoons vegetable oil


  • Heat a large heavy skillet on medium-low heat.
  • Using a brush, brush oil onto your skillet and add a tortilla.
  • Top with 1 cup of cheese in an even layer.
  • Top with second tortilla.
  • Brush the tortilla top with oil.
  • Press down gently with spatula.
  • Let cook for 3-4 minutes until the tortilla starts to brown.
  • Carefully flip the quesadilla.
  • Cook the second side for 3-4 minutes.
  • Remove from the pan and place on a cutting board.
  • Cut with a large sharp knife or a pizza cutter.
  • Serve with salsa, sour cream and guacamole.


Calories: 352kcal | Carbohydrates: 16g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 561mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Calcium: 413mg | Iron: 1mg
Cheese Quesadilla collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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