How To Make the Best Cheesy Quesadillas Recipe
This recipe guides you on how to make the best cheesy quesadillas using leftover fillings and your choice of melting cheese. The quesadillas are cooked in a skillet until crispy and golden, with gooey, melted cheese and a flavorful filling inside. Perfect for a quick, satisfying meal using simple ingredients and easy techniques.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas (serves 4)
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Fillings
- 2 to 3 cups filling: leftover cooked vegetables, cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or other leftovers
Other Ingredients
- 2 teaspoons butter or vegetable oil, divided
- 4 large flour tortillas (9-inch to 10-inch)
- 2 cups shredded cheese (cheddar, Monterey jack, colby, fontina, or any favorite melting cheese)
Instructions
- Prepare the filling. Choose enough leftover or cooked ingredients to make 2 to 3 cups of filling. Warm the filling briefly in a microwave or on the stovetop if cold. If using raw ingredients, cook them prior to assembling the quesadillas. Transfer the warm filling to a bowl and cover to keep warm.
- Melt butter or oil in skillet. Heat about 1/2 teaspoon of butter or oil in a 12-inch skillet or griddle over medium to medium-high heat. Use just enough fat to coat the bottom to achieve a crispy quesadilla without sogginess.
- Add the tortilla and cheese. Place one tortilla in the hot skillet and sprinkle evenly with 1/2 cup of shredded cheese.
- Add the filling. Spread about 1/2 cup of your prepared filling in a single layer over half of the tortilla on top of the cheese. Avoid overfilling to prevent spillage and make folding easier.
- Watch for cheese to melt. Once the cheese begins to melt, lift a corner of the tortilla to check the underside. When golden-brown spots appear and cheese is fully melted, proceed to the next step.
- Fold the quesadilla in half. Using a spatula, fold the tortilla over the filling, making a half-moon shape to sandwich the ingredients inside.
- Transfer and cut. Slide the quesadilla onto a cutting board. Let it cool for a minute or two so the cheese sets, then cut into wedges. If making multiple quesadillas, keep them warm on a baking sheet in a 200°F oven and slice just before serving.
- Clean pan and repeat. Wipe the skillet clean as needed, melt another dab of butter or oil, and cook remaining quesadillas following the above steps.
Notes
- Use a variety of cheeses that melt well like cheddar, Monterey jack, or fontina for best results.
- Don’t overfill the quesadilla to prevent filling from falling out and to make folding easier.
- Use just enough butter or oil to coat the pan lightly; too much fat will make the quesadilla soggy.
- Leftover cooked ingredients are perfect for the filling; just warm them before assembling.
- If making several quesadillas, keep cooked ones warm in a low oven until serving.
