Cheese Quesadilla Recipe
Make Cheese Quesadilla Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with CHEESE QUESADILLA
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla
Optional garnishes / sides
Method
Quesadilla
Prepare cheese blend
Combine shredded cheddar and shredded Monterey Jack in a medium bowl. Toss together so the cheeses are evenly mixed. This ensures consistent melting and flavor in each quesadilla.
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and 1 teaspoon of vegetable oil to the pan. Swirl to coat. The oil raises the butter’s smoke point for better browning.
Assemble quesadilla
Lay one flour tortilla flat on a plate or cutting board. Sprinkle roughly 3/4 cup of the cheese blend evenly over half of the tortilla, leaving a 1/4-inch border. Sprinkle a pinch (~1/16 to 1/8 tsp) of kosher salt and a light grind of black pepper over the cheese. Fold the empty half of the tortilla over the cheese to form a semicircle.
Cook first side
Carefully transfer the folded tortilla to the preheated skillet. Press down lightly with a spatula to encourage even contact. Cook for 2 to 3 minutes, until the underside is golden-brown and crisp and the cheese begins to melt.
Flip and finish
Add the remaining 1 tablespoon of butter to the skillet and tilt so it melts and coats the pan. Flip the quesadilla and cook the other side for 1.5 to 2.5 minutes, until golden-brown and the cheese is fully melted. If using a lid, cover briefly (30–45 seconds) after flipping to help cheese melt without over-browning.
Keep warm and repeat
Transfer the cooked quesadilla to a cutting board and tent with foil to keep warm. Repeat the assemble-and-cook process with the remaining tortillas and cheese, adding more butter to the skillet as needed (about 1/2 tablespoon per additional quesadilla).
Slice and serve
Let each quesadilla rest 1 minute, then slice into 3 or 4 wedges with a sharp knife or pizza cutter. Serve immediately with optional sour cream, salsa, guacamole, lime wedges, and a sprinkle of chopped cilantro.
Optional garnishes / sides
Place sour cream, salsa, and guacamole in small bowls for dipping. Offer lime wedges and chopped cilantro alongside so diners can squeeze and garnish to taste.