Servings 1 quesadilla
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.
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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