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–+ servings
2 cheese quesadillas quartered and fanned out on a long blue plate with pico de gallo and sour cream

Classic Cheese Quesadilla

Melted cheese nestled in a folded tortilla creates a warm and gooey masterpiece that's perfect for any meal.
Whether you're a beginner in the kitchen or a seasoned cook, this recipe brings together the comforting flavors of melted cheese and crispy tortillas in a way that's both quick and delicious.
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican-Inspired
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
15 minutes
Servings: 4
Author: Jennifer Hanes MS, RDN, LD

Equipment

  • skillet or griddle
  • Pizza Cutter or a good chef's knife

Ingredients

  • 8 wheat tortillas soft taco size
  • 8 oz Shredded Chihuahua cheese Monterey Jack if Mexican cheese is not available

Instructions

  • If your tortillas are not soft and easily foldable, gently warm them in the skillet or oven.
    8 wheat tortillas
  • Grate your cheese. Put your skillet or griddle on medium heat to warm.
    8 oz Shredded Chihuahua cheese
  • Add 1 oz cheese to one half of your tortilla and fold over.
    8 wheat tortillas, 8 oz Shredded Chihuahua cheese
    Shredded Chihuahua cheese on an open tortillas on a rectangular blue plate
  • Cook on each side 2-3 minutes until golden brown and a bit crispy.
    2 cheese quesadillas cooking on their 2nd side on a black, nonstick skillet
  • Repeat with each tortilla
  • You can store finished quesadillas in a warm oven until all are cooked.
  • Cut into wedges with a pizza cutter and serve with sliced limes.
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Nutrition

Calories: 395kcal | Carbohydrates: 30g | Protein: 19g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 782mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g | Vitamin A: 436IU | Calcium: 511mg | Iron: 3mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

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