Are you a fan of ooey-gooey melted cheese and a quick and easy meal? In this post, we'll guide you through the steps to make the perfect Cheese Quesadilla with just three simple ingredients. Cheese quesadillas taste great on their own but also go well with your favorite Mexican food, paired with your favorite protein, or served with a side of salsa, guacamole, or sour cream as a kid-friendly snack. Try this easy recipe today!
Cheese Quesadilla is a delightful Mexican dish that showcases the marriage of tortillas and melted cheese. It can be served as a quick snack, a satisfying lunch, or even a party appetizer. These cheese melts originated from the rich culinary traditions of Mexico and have evolved over time, making them a beloved favorite worldwide. Quesadillas are the Mexican version of the American grilled cheese.
Why we love this recipe:
- It's quick & easy - Only 3 ingredients, some shredding, and a spatula flip before this simple cheese quesadilla is ready to eat. Go from refrigerator to serving dish in under five minutes!
- It's kid-friendly - Cheese quesadillas make an awesome after-school snack for kids. Double the recipe and their friends will be happy, too!
- It's versatile - Add in leftover veggies, some shredded chicken or beef, or serve them with a variety of dipping sauces.
Looking for more amazing Mexican recipes? Try our Restaurant Style Guacamole or these easy Air Fryer Tostadas.
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Ingredients
- Flour Tortillas - Soft and pliable, these jumbo tortillas form the perfect base for your cheesy creation.
- Cheese - We typically use White Cheddar cheese, Monterey Jack cheese, or Colby cheese since it can be easily found in the grocery store. Authentic Mexican cheeses like Oaxaca cheese or Chihuahua would also be perfect for quesadillas because they melt so easily.
- Olive Oil - To achieve that beautiful golden brown exterior, lightly brush the tortillas with olive oil.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make an Easy 3 Ingredient Cheese Quesadilla
STEP ONE: Prepare the Cheese
Begin by shredding all the cheese using a cheese grater.
STEP TWO: Prepare the Tortilla
With a pastry brush, lightly coat one side of each flour tortilla with olive oil, ensuring the entire surface is covered.
STEP THREE: Cook the Quesadillas
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 side 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.
STEP FOUR: Cut and Serve
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.
Substitutions
- Tortillas - Wheat flour tortillas make a good substitute. You could also try corn tortillas.
- Cheese - Experiment with multiple grated cheese varieties (mozzarella cheese, provolone, etc.) to provide different flavors.
- Olive oil - Olive oil could be replaced with a tablespoon of butter.
Variations
- Method - Make air fryer cheese quesadillas by preheating your air fryer to 375°F (190°C). Cook for about 5 minutes, flipping halfway through, until the cheese is melted, and the tortilla is crispy.
- Protein Add-ins - This recipe is great with just cheese, but you could also add shredded chicken, cooked ground beef 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.
Equipment
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- Non-stick frying pan or an electric griddle
- Spatula
- Cheese grater
- Pizza cutter or Knife
- Cutting board
Storage
Store in the refrigerator in an airtight container for 2-3 days. Wrap wedges individually in aluminum foil to prevent sticking.
This dish is not freezer friendly.
Note: Refer to Top Tips below for more storage and reheating tips.
Top Tips
You can buy pre-shredded cheese to save time if you're in a hurry, but block cheese tends to melt better.
Allow the cheese to come to room temperature before assembling for even melting.
Reheat leftover cheese quesadillas in an air fryer to help retain their crispy texture.
More Recipes
Have Leftover Ingredients?
- Leftover cheese can be used on this Crispy Buffalo Chicken Salad.
- Excess tortillas can be brushed with butter, sprinkled with cinnamon and sugar, then toasted in the air fryer for a sweet kid-friendly snack.
- Leftover quesadillas go very well with a salad for a light lunch.
In The Mood For a Similar Dish?
Need Something To Pair This With?
- Cheese Quesadilla Salad
More lunch recipes you will love:
FAQ
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.
📖 Recipe
Easy Cheese Quesadilla Recipe (3 Ingredients)
Ingredients
- 2 jumbo Flour tortillas
- 2 cups White cheddar cheese, monterey jack cheese, or colby jack cheese (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.
Notes
-
- Tortillas - Wheat flour tortillas make a good substitute. You could also try corn tortillas.
-
- Cheese - Experiment with multiple grated cheese varieties (mozzarella cheese, provolone, etc.) to provide different flavors.
-
- Olive oil - Olive oil could be replaced with a tablespoon of butter.
Nutrition
Food Safety
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
Ruth Ann Brockett
This is quick and easy and delicious recipe you will enjoy it trust me.Ma:ma Ruth
Jami Powell
I’m so glad you enjoyed the quesadillas! Thank you!