This is the only quesadilla recipe you’ll ever need! Made on the stovetop in minutes, it’s endlessly customizable with your favorite cheeses, proteins and veggies. Whether you’re cooking for picky kids or using up leftovers, this quick and crispy quesadilla method delivers every time.
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I make these weekly with different fillings depending on what my kids are in the mood for—usually cheese for one, leftover rotisserie chicken for another, and beans or scrambled eggs for the rest. Quesadillas are my go-to for quick lunches, no-fuss dinners, or even breakfast (keep reading for my favorite breakfast quesadilla fillings!).
And I’m always on the hunt for kitchen gadgets that make life easier—my latest Amazon find might just be a game-changer when it comes to making quesadillas. More on that below!
Whether you’re craving a simple cheese quesadilla or loading yours up with chicken, beans or veggies, this easy quesadilla recipe is your go-to guide. With just a few ingredients and minutes on the stovetop, you’ll have a golden, crispy tortilla with melty, gooey goodness inside—completely customizable to suit whatever’s in your fridge.
At its core, a quesadilla is just cheese + tortilla + heat, but here’s how to make yours golden, gooey and totally crave-worthy.
- Flour tortillas: In Mexico, quesadillas are traditionally made with corn tortillas and a white, melty cheese. But here in the States—especially in the Southwest—flour tortillas are more common. I like using 8-inch flour tortillas because they’re easy to fold and toast up beautifully in a skillet. Want to make them from scratch? Try my homemade flour tortillas, they’re soft, chewy and way easier than you’d think!
- Shredded cheese: See below for all my tips!
What’s the Best Cheese for Quesadillas?
The best cheese for quesadillas is one that melts well, and one you’ve grated yourself. Pre-shredded cheese contains anti-caking agents that mess with meltability and flavor, while freshly grated cheese melts better and gives you that ultra-gooey center.
My go-tos are sharp cheddar and Monterey Jack. Mozzarella and pepper jack are great options, too. Want something more traditional? Try one of these authentic Mexican cheeses:
- Oaxaca – Similar to mozzarella but richer
- Chihuahua – Creamy and mild
- Queso asadero – Buttery and melts beautifully
- Manchego (Mexican-style) – Not to be confused with Spanish Manchego; this one’s great for quesadillas
Quesadilla Filling Ideas
Once you’ve got your tortillas and cheese ready, you can keep it classic or load ’em up with whatever sounds good (or needs using). This is where quesadillas get fun.
I make these at least once a week, and every time it’s a little different depending on what’s in the fridge (and who’s asking). One of my kids is a strict cheese-only loyalist, another loves leftover chicken and beans, and the two older boys? It depends on the day. I usually sneak in whatever veggies need using up. The possibilities are endless—and honestly, that’s what makes quesadillas so great.
Here are some filling ideas to get you started:
- Protein: Shredded rotisserie chicken, taco-seasoned ground beef, steak, shrimp, bacon, sausage, scrambled eggs
- Veggies: Bell peppers, onions, sautéed mushrooms, spinach, corn kernels, zucchini
- Beans: Refried beans, black beans (try my Cuban black beans recipe for a delicious twist!), pinto beans
- Extras: Pickled jalapeños, olives, green onions, avocado, fresh herbs, salsa or hot sauce
A few of our fave combos:
These are on repeat at my house—especially when I let my kids build their own:
- Pepperoni Pizza Quesadilla: Mozzarella + pepperoni + homemade marinara sauce
- Breakfast Quesadilla: Scrambled eggs + crispy bacon + cheddar (sometimes we sneak in a few Tater Tots!) If you’re looking for something next-level, I’ve got a heartier take in my cookbook, The Secret Ingredient Cookbook, made with chorizo, Monterey Jack, avocado, and—you guessed it—Tater Tots. It’s the one you see pictured at the top of this post!
- Taco Quesadilla: Taco meat + refried beans + shredded Mexican cheese blend (here’s my taco seasoning recipe)
- Sweet Quesadilla: Nutella + sliced strawberries (optional: add a sprinkle of cinnamon sugar before folding—trust me)
Whether you’re keeping it classic with cheese or loading it up with fillings, here’s how I make perfectly crisp, golden quesadillas that are ultra-melty thanks to one simple trick:
- Assemble. Place one tortilla on your work surface and sprinkle cheese evenly over the entire surface, leaving about a 1/2-inch border around the edge.
- Cook. Heat a nonstick or cast-iron skillet over medium heat. No butter or oil needed! Transfer the tortilla (cheese-side up) to the skillet and cover with a lid. Cook for 2–3 minutes, or until the cheese is melted and the bottom is lightly golden.
Note: If you’re adding fillings, you can assemble both tortillas up front instead. I skip this when I’m making a simple cheese quesadilla, so it gets ultra-gooey before I add the top.
- Add the top tortilla and flip. Place a second tortilla on top and gently press to seal the edges a bit. This stacked style (versus the folded, half-moon shape) is what I typically use—it’s easy to cut into wedges and fits nicely in lunchboxes. Carefully flip the quesadilla using a spatula or the plate trick (see below), and cook uncovered for another 2–3 minutes, until the second side is golden and crispy.
Plate Trick: To flip a full, two-tortilla quesadilla, slide it onto a plate, place a second plate on top, invert, then slide it back into the pan. Works like a charm!
- Slice and serve. Transfer the quesadilla to a cutting board and let it rest for 1 minute so the cheese sets slightly. Then slice into wedges and serve with salsa, sour cream, guacamole or your favorite dipping sauce!
Don’t overstuff! Trust me—less is more. Too much filling makes flipping tricky and can send all that gooey goodness spilling out the sides. Keep it light so the cheese melts evenly and the filling actually stays inside the quesadilla.
My Secret Weapon: The CRIMPiT Tortilla Crimper
If you’ve been around here for a while, you know I’m obsessed with unique kitchen gadgets, and the minute I found the CRIMPiT tortilla crimper, I had to try it.
Think Homemade Uncrustables, but make it a quesadilla. It crimps the edges of the tortilla to lock in all that cheesy, gooey goodness. The result? A sealed, mess-free quesadilla with way less cheese oozing out during cooking.
It’s perfect for packing quesadillas in lunchboxes, and you can even bake the sealed ones in the oven or air fryer!
My Favorite Ways to Serve Them
Quesadillas are endlessly versatile—which is exactly why I make them at least once a week. You can keep it simple with just salsa for dipping, or build out a whole meal with easy sides. Here are some of our go-tos:
- With dips: Homemade pico de gallo, high-protein guacamole, sour cream or Greek yogurt with a squeeze of lime
- As part of a full plate: Add Mexican rice, Cuban black beans or avocado fries
- For lunchboxes: Slice into strips, tuck into a lunchbox with fruit and crackers, and check out my favorite school lunch ideas for more easy inspiration
More Mexican-Inspired Favorites
If you loved this quesadilla recipe, here are a few more reader favorites to try:
Ingredients
- 2 large flour tortillas (8–10 inch)
- 1/2 cup freshly shredded cheese (cheddar, Monterey Jack, or your favorite melty cheese)
- Optional fillings: scrambled eggs, taco-seasoned ground beef, beans, veggies, leftover chicken, etc.
Instructions
- Place one tortilla on your work surface. Sprinkle cheese evenly over the surface, leaving about a 1/2-inch border.
- If using any fillings, layer them over the cheese now.
- Heat a nonstick or cast iron skillet over medium heat. No butter or oil needed.
- Carefully transfer the tortilla (cheese side up) to the skillet. If you’re making a cheese-only quesadilla, cover with a lid and cook for 2–3 minutes, or until the bottom is golden and the cheese is melted. If you’ve added other fillings, skip the lid to prevent steam from making the tortilla soggy.
- Place the second tortilla on top and gently press down. Use a spatula to flip the quesadilla, and cook uncovered for another 2–3 minutes, until the second side is golden and crisp.
- Transfer to a cutting board. Let rest for 1 minute, then slice into wedges and serve warm with your favorite dips.
Kelly’s Notes
- Don’t overfill! A light layer of cheese and filling melts more evenly and makes flipping easier.
- Lid or no lid? If you’re just melting cheese, covering the skillet helps speed things up. But if you’re using juicy fillings (like beans, meat, or veggies), skip the lid to keep the tortilla crispy.
- Cheese tip: Freshly shredded cheese melts better and gives you that ultra-gooey center.
- Storage: Let quesadillas cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a dry skillet over medium-low heat or in the air fryer at 350°F until hot and crispy. Microwaving works in a pinch, but the tortilla won’t stay crisp.
- Try it with homemade pico de gallo, high-protein guacamole or homemade flour tortillas for an extra upgrade.
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I like to add pulled cooked spicy chicken, salsa to the filling serving with Mexican rice.
Sounds great, Criolla!
What do I get one of those
Linked above!