Easy Cheesy Cheese Quesadilla

This easy cheese quesadilla recipe is a life saver for quick lunches and dinners when you just don’t want to cook. 3 ingredients, kid friendly and super yummy with all that melted cheese!

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Look, there are some days that I just don’t wanna.

I don’t know what it is exactly that I don’t wanna…

Probably just general adulting, you know?

Because it’s hard and I’m tired and there’s just not enough coffee.

*SIGH*

On those days, this cheese quesadilla recipe is IT.

It’s quick, 3 ingredients, and comforting.

Carbs! CHEESE!

Yes please.!

You can use this simple quesadilla with cheese recipe as a snack, light lunch, or as a base of just about any Mexican-inspired entree you want to eat.

Ingredients and Kitchen Supplies

Here’s the minimum of what you need to make cheese quesadillas.

Yes, we say minimum here because you can certainly add more to make these simple quesadillas with cheese even better.

• Soft Tortilla Shells – For the portions here, we use a 10 inch “standard” sized flour tortilla shells. You’ll need two per quesadilla you intend to make. You could also fold on in half if you prefer a smaller quesadilla.
• Cheese – We often use a Mexican blend, but we also use cheddar or a combination of Mexican and cheddar cheeses.
• Olive Oil – We use a small amount of olive oil to grease the pan. You could also use butter in the same portion or a non-stick spray if you want to skip the fats altogether.

Optional ingredients to help make your cheese quesadilla’s even better:

• Diced Peppers and Onions – You can add a blend of red onions and bell peppers either raw or sauteed. Or, for some heat, add in a jalapeno pepper or other hot pepper.
• Seasonings – Taco seasoning, chili powder, garlic powder, onion powder, and cumin are all good choices. You could also add heat with crushed red pepper or cayenne pepper. You could also add a touch of salt to the pan for a slight salt flavor.
• More Cheese – The amount we use is just a “suggestion.” Pile that cheese on for even more gooey quesadillas.

You do not need any fancy equipment to make quesadillas with cheese, but you will need:

• Medium Skillet – We use a cast iron skillet, but any skillet will work.
• Spatula

How to Make a Cheese Quesadilla

1. Prepare the skillet.

Heat your skillet over medium heat.

Add in the olive oil or butter and spread the oil or butter around to coat the skillet.

2. Cook the cheese quesadilla.

Add in one full tortilla shell to the pan.

Sprinkle the cheese over top of the tortilla, covering evenly.

Feel free to add more to really cover that tortilla because, if it ain’t cheesy, it ain’t gonna go down easy!

Cover with a second tortilla shell.

Cook for about 2 to 3 minutes or until the bottom tortilla has a golden brown look.

Carefully flip the quesadilla and cook for an additional 2 to 3 minutes or until the bottom turns golden brown.

If you are making more than one, repeat the process, adding more butter or oil as needed.

3. Cut and serve.

Remove the cheeese quesadilla from the skillet.

Allow to cool for about 1 to 2 minutes and then carefully cut it into wedges.

We often use a pizza cutter to get pretty even quesadilla wedges.

Serve with sour cream, guacomole, taco sauce, and all of your favorite taco fixings.

Serving

You can serve cheese quesadillas as a light lunch or dinner on their own.

Or use them with some other recipes and dips for a more complete meal.

They make cheesy and delicious taco shells if you keep them whole, just add whatever taco fixings you normally would on taco night.

You could also substitute them as the shell for Instant Pot Chicken Tacos, Easy Ground Beef Tacos, or Barbecue Chicken Tacos.

You can also serve quesadillas with melted cheese dip, black bean and corn salsa, Zesty Pineapple Mango Salsa, Fresh Tomato Salsa Recipe, and Pineapple Habanero Salsa.

And of course, you can top them with any of your favorites like:

• guacomole
• sour cream
• taco sauce
• hot sauce
• cilantro
• more cheese
• taco meat
• lettuce
• hot peppers

Storing

Sure, you can store a cheese quasadilla to eat later, but really, why would you want to?

These are best served and eaten fresh.

But if you do have left overs, it is best to store these without any toppings or sauce on them in a seperate container in the fridge.

To reheat, you can gently warm them in a skillet over low to medium heat and then add toppings after.

Or you could reheat them in the microwave for a few seconds.

You can freeze them for up to 6 months.

Allow them to thaw and then reheat on the stove or in the microwave.

Tips and Tricks

• Feel free to add more cheese or different cheeses to make these cheese quesadillas even cheesier.
• Top with your favorite taco toppings or use as a shell for tacos.
• Mix up boring after school snacks with a freshly made cheese quesadilla.
• Don’t use too high a heat. This can cause the shell to burn before the cheese fully melts.

Did you make this? Let me know!

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