How to Make Classic Mexican and Tex-Mex Cheese Quesadillas! Just toasted tortillas with melted cheese, grilled with our special technique. Make it your own with your favorite add-ins and toppings.
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I grew up eating quesadillas, the perk of having a Hispanic mom who is a great cook. “Queso” is cheese in Spanish.
Best fillings for quesadillas
My favorites are mushrooms, olives, tomatoes and onions. I don’t cook these ingredients beforehand, but that’s really a matter of taste. You could if you wanted.
Corn or flour tortillas for quesadillas?
Traditionally, quesadillas in Mexico are made with corn tortillas, not wheat flour tortillas, and a melty, white cheese.
Here in the States, however, due to the proximity to the Sonoran area of northern Mexico, quesadillas are more commonly prepared with flour tortillas. We like to get the flour tortillas lightly toasted because it enhances the flavor.
- Would you like to try making your own tortillas? Try this recipe: Homemade Flour Tortillas
What is a quesadilla?
A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made from a corn tortilla that was heated on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded up to be eaten by hand.
The addition of toppings like guacamole, salsa, and sour cream seems to have come later. And as Americans have embraced quesadillas, they’ve put their own spin on them, adding untraditional fillings like scrambled eggs to make breakfast quesadillas, and often substituting corn tortillas for wheat tortillas.
What is the best quesadilla cheese?
Freshly grated cheeses like cheddar or Monterey Jack are often used in American quesadillas. Pre-grated cheese comes in handy and melts quite well, although we recommend grating your own cheese for the best meltability.
You can use any meltable cheese in a quesadilla, but for something closer to an authentic Mexican quesadilla, try one of these cheeses.
- Manchego
- Queso asadero
- Oaxaca
- chihuahua
Try These Quesadilla Recipes Next!
- Black Eyed Pea Salsa with Cheese Quesadillas
- “Kale” satilla
- Easy Avocado Black Bean Quesadilla
- Crispy Cheese and Mushroom Quesadillas
- Sweetcorn and Goat Cheese Quesadillas
From the editors of Simply Recipes
The ultimate quesadilla
A tip for using meat in a quesadilla: the cooking time may not be long enough to heat the meat through. You may want to preheat it before adding it.
ingredients
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Big flour tortillas
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Grated cheese like mild or sharp cheddar or Monterey Jack
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olive oil or butter
Options:
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Sliced mushrooms
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Green Onions
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Black olivescut
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Fresh tomatoesrolled
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chicken pieces
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avocado
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salad
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Apple Cider Vinegar
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Kosher salt
method
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Heat tortillas until air pockets form:
Heat a large skillet (cast iron works great) over medium-high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it over the bottom of the pan with a spatula (butter can also be used).
Take a large flour tortilla and place it in the pan. Turn the tortilla a few times, 10 seconds between turns. Air pockets should form in the tortilla.
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Add the cheese and other ingredients:
If air bubbles form, take a handful of grated cheese and sprinkle over the tortilla, being careful not to land the cheese on the pan itself.
Add the additional ingredients of your choice – scallions, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some cooked diced chicken.
Be careful not to overdo the ingredients – this is a quesadilla, not a quiche!
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Reduce the heat and cover the pan:
Reduce the heat to a minimum and cover the pan. The pan should now be hot enough to have enough residual heat to melt the cheese and brown the tortilla. When the quesadilla begins to smoke too much, remove from the heat.
After a minute, check if the cheese has melted. If not, put the lid back on and check every minute until the cheese has melted.
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Fold the tortilla over:
When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip the other side, as if making an omelet.
The tortilla should now be lightly browned. If not browned, turn the heat to high and turn the quesadilla about every 10 seconds until browned.
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Remove the quesadilla from the pan and cut into wedges:
For the salad with the quesadilla, cut some iceberg lettuce into thin slices. Sprinkle some apple cider vinegar on top and some salt.
Serve with lettuce, salsa, sour cream, and guacamole.
| nutritional information (per serving) | |
|---|---|
| 407 | calories |
| 25g | Fat |
| 29g | carbohydrates |
| 17g | protein |
