The Ultimate Quesadilla - Simply Recipes

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The Ultimate Quesadilla

Who can resist a fresh cheese quesadilla? Our tips make for the best ones you'll ever have.

By Elise Bauer Elise Bauer Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process Updated January 23, 2025 24 Ratings Save Print Jump to recipe

I grew up making quesadillas, the benefit of having an Hispanic mother who is a great cook. "Queso" is cheese in Spanish.

A quesadilla is a heated tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla.

Best Fillings for Quesadillas

My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.

Flour Tortillas for Quesadillas

Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty, white cheese.

Here in the states though, because of how close we are to the Sonoran area of northern Mexico, quesadillas are more often made with flour tortillas. We like to get the flour tortillas lightly toasted because it improves the flavor.

What Is a Quesadilla?

A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded over to be eaten by hand.

The addition of toppings like guacamole, salsa, and sour cream seems to have come along later. And, as Americans have adopted quesadillas, they've put their own spin on them, adding untraditional fillings such as scrambled eggs to make breakfast quesadillas and often swapping out flour tortillas for the corn tortillas.

What's the Best Cheese for Quesadillas?

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas.

But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas. Pre-grated cheese is handy and melts okay enough, though 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"sadilla
• Crispy Cheese and Mushroom Quesadillas
• Buffalo Chicken Quesadilla

From the Editors Of Simply Recipes Print Save

The Ultimate Quesadilla

Prep Time 5 mins Cook Time 7 mins Total Time 12 mins Serving 1 per person

A tip about using meat in a quesadilla: the cooking time may not be sufficient to heat the meat through. You may want to preheat it before adding.

Keep Screen Awake

• Large flour tortillas

• Grated cheese such as mild or sharp cheddar, or Monterey Jack

• Olive oil or butter

Optional:

• Sliced mushrooms

• Green onions

• Black olives, sliced

• Fresh tomatoes, diced

• Chicken pieces

• Avocado

• Lettuce

• Apple cider vinegar

• Kosher salt

1. Heat the tortillas until air pockets form:

   Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).

   Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

2. Add the cheese and other ingredients:

   When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

   Add whatever additional ingredients you choose: green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.

   Take care not to layer on the ingredients too thickly, as they may not heat through properly.

3. Lower the heat and cover pan:

   Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

   After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

4. Fold the tortilla over:

   When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

   The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

5. Remove quesadilla from pan and cut into wedges:

   To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar and salt on it.

   Serve with the lettuce, salsa, sour cream, and guacamole.

   How did you like the recipe? Let us know with a rating and review!

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Nutrition Facts (per serving)
407	Calories
25g	Fat
29g	Carbs
17g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 1
Amount per serving
Calories	407
% Daily Value*
Total Fat 25g	31%
Saturated Fat 12g	59%
Cholesterol 56mg	19%
Sodium 603mg	26%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	6%
Total Sugars 0g
Protein 17g
Vitamin C 0mg	0%
Calcium 420mg	32%
Iron 2mg	9%
Potassium 107mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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