Crispy Cheese Quesadillas (Printable)
Golden tortillas filled with melted cheddar and Monterey Jack, ready in just 20 minutes.
# What You'll Need:
→ Tortillas
01 - 4 large flour tortillas (10-inch diameter)
→ Cheese
02 - 2 cups shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
→ Optional Fillings
04 - 1 cup cooked chicken breast, shredded
05 - 1/2 cup sautéed mushrooms
06 - 1/2 cup diced bell pepper
07 - 1/2 cup diced red onion
08 - 1/2 cup canned black beans, rinsed and drained
09 - 1 jalapeño, thinly sliced
→ For Serving
10 - Sour cream
11 - Fresh salsa
12 - Guacamole
13 - Fresh cilantro
# How to Make It:
01 - Heat a large skillet or griddle over medium heat until hot.
02 - Place one tortilla on a clean surface. Distribute about 3/4 cup of shredded cheese blend evenly over half the tortilla. Add desired optional fillings on top of cheese. Fold tortilla in half to create a half-moon shape.
03 - Transfer folded tortilla to preheated skillet. Cook for 2-3 minutes, pressing gently with spatula, until bottom is golden brown and cheese begins to melt.
04 - Flip quesadilla carefully. Cook another 2-3 minutes until second side is golden brown and cheese is completely melted.
05 - Remove from heat and transfer to cutting board. Let rest 1 minute. Cut into 3-4 wedges. Serve immediately with sour cream, salsa, guacamole, and fresh cilantro.
06 - Repeat assembly and cooking process with remaining tortillas and filling ingredients.
# Expert Advice:
01 -
- The way the cheese gets perfectly gooey while the tortilla turns golden and crispy is pure kitchen magic
- You can throw in whatever leftovers are sitting in your fridge and it still tastes amazing
02 -
- Do not overcrowd the pan or the tortilla will steam instead of getting crispy
- Wait until you see the cheese melting through the tortilla before flipping
03 -
- Let the quesadilla rest for a minute before cutting or the cheese will ooze out everywhere
- A cast iron skillet gives the best crispy edges but any heavy pan works