This quick and easy Cheese Quesadilla Recipe using only 3 simple ingredients is a staple in our house. Cheese quesadillas taste great on their own, but also go well with a Mexican salad, paired with your favorite protein, or served with a side of salsa, guacamole, or sour cream as a kid-friendly snack.
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We love Mexican food and quesadillas are at the top of our list! Without a griddle, making this dish is just as easy in a non-stick pan. Quesadillas are the Mexican version of the American grilled cheese.
Looking for more amazing Mexican recipes? Try our Restaurant Style Guacamole (without Cilantro) or these easy Air Fryer Tostadas.
Why We Love This Recipe
- Quick & Easy: Just three ingredients, a quick shred, and a flip—ready in under five minutes!
- Kid-Friendly: A perfect after-school snack that’s easy to double for sharing.
- Versatile: Customize with leftover veggies, shredded meat, or your favorite dipping sauces.
Cheese Quesadilla Ingredients
- Tortillas: Jumbo flour tortillas work best for this recipe.
- Cheese: We typically use White Cheddar cheese, Monterrey Jack, or Colby. A combination of cheeses works very well, too.
- Olive Oil: Used for browning.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make a 3 Ingredient Cheese Quesadilla
STEP 1: Prepare the Cheese and Tortilla
Use a cheese grater to shred the cheese.
Lightly brush the tortilla with olive oil, being sure to coat the entire shell.
STEP 2: Cook the Quesadillas
In a frying pan on low-medium heat, lay down the tortilla so that it is flat and unfolded with the oily side touching the pan. Generously top half of the tortilla with the shredded cheese.
STEP 4: Fold and Continue Cooking
Fold the other (empty) side of the tortilla over the cheese to cover. Cook for approximately one minute while pressing down with a spatula. When slightly browned, flip the folded tortilla once more to finish browning on the other side.
STEP 4: Cut and Serve
Remove the cheese quesadilla from the burner and place on a clean cutting board. Using a pizza cutter, cut into single-serve wedges.
Substitutions & Variations
- Tortillas: Wheat flour tortillas make a good substitute.
- Cheese: Experiment with multiple grated cheese varieties to enhance the flavor.
- Protein Add-ins: Add shredded chicken, cooked ground or shredded beef, and even grilled shrimp if you want more protein in your diet.
- Vegetable Add-ins: Add bell peppers, grilled onion, corn, black beans, and other veggies for a delicious Meatless Monday or Vegetarian weeknight meal.
- Course: Breakfast tortillas with egg, bacon, and cheese or dessert tortillas with cinnamon and sugar are a popular favorite, too.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO: Use block cheese for better melting, but pre-shredded works if you're short on time.
✔️ DO: Cook on medium heat to prevent burning while ensuring even melting.
✔️ DO: Let the quesadilla rest for a minute before slicing to keep the cheese from oozing out.
❌ DON’T: Overfill with cheese—too much can spill out and burn in the pan.
Storage
Store quesadillas in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended as it affects texture. Reheat in a skillet or air fryer for crispiness, or use a microwave for a softer result.
Recipe FAQs
It is pronounced kay-suh-dee-uh. The L's are silent and you stress the 3rd syllable.
Yes! Brush them with a light amount of oil and cook them at 350F for about 8 minutes, flipping halfway through. If they get dark on the outside, but the cheese isn't fully melted, just add them to the microwave for a few seconds to finish.
Originating in Mexico, traditional quesadillas were made with corn tortillas and were filled with a stringy cheese called Oaxaca. Popular add-ins were potatoes, chorizo, chicken or beef Tinga, and cooked pork.
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📖 Recipe
3 Ingredient Cheese Quesadilla Recipe
Equipment
- Frying pan
- Spatula
- Cheese grater
- Pizza cutter or Knife
- Cutting board
Ingredients
- 2 jumbo Flour tortillas
- 2 cups Oaxaca, cheddar cheese, Monterey Jack cheese, Asadero, or mozzarella (shredded)
- 2 tablespoon Olive oil
Instructions
- Begin by shredding all the cheese using a cheese grater.
- With a pastry brush, lightly coat one side of each flour tortilla with olive oil, ensuring the entire surface is covered.
- In a large skillet over medium-high heat, place one tortilla with the oiled side down, making sure it lies flat and unfolded. Sprinkle a generous amount of the shredded cheese on one half of the tortilla.
- Carefully fold the other half of the tortilla over the cheese, creating a half-moon shape.
- Cook the quesadilla for about one minute, gently pressing down with a spatula to help it cook evenly. Once the bottom side turns golden brown, flip the quesadilla to brown the other side as well.
- Once both sides are nicely browned and the cheese is melted, remove the quesadilla from the pan and transfer it to a clean cutting board.
- Using a pizza cutter or a sharp knife, slice the quesadilla into single-serve wedges.
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Notes
- Tortillas: Wheat flour tortillas make a good substitute. You could also try corn tortillas.
- Cheese: Experiment with multiple grated cheese varieties to provide different flavors. *See Cheese Guide in post above.
- Olive Oil: Olive oil could be replaced with a tablespoon of butter.
Nancy Bullard says
These are so easy and great! My husband loves them!
Ruth Ann Brockett says
This is quick and easy and delicious recipe you will enjoy it trust me.Ma:ma Ruth
Jami Powell says
I’m so glad you enjoyed the quesadillas! Thank you!