Cheese Quesadillas

Golden, crispy flour tortillas with a molten center of bubbling cheese — simple, fast, and endlessly satisfying. These cheese quesadillas take just 15 minutes and are perfect as a snack, a light dinner, or a kid-approved crowd-pleaser.

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Servings

4 servings

Calories

410

Ingredients

• 4 large flour tortillas (20-25 cm)
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 tablespoon butter, divided
• 1/2 teaspoon ground cumin (optional)
• 1/4 cup finely chopped red onion (optional)
• 1 small jalapeño, seeded and minced (optional)
• Salsa and sour cream, for serving

Instructions

1. Mix the two cheeses together in a bowl with the cumin, red onion, and jalapeño if using.
2. Heat a large skillet over medium heat and melt 1/4 tablespoon of butter, swirling to coat.
3. Place one tortilla in the skillet and sprinkle half of it with 3/4 cup of the cheese mixture. Fold the other half over to make a half-moon.
4. Cook 2-3 minutes until the bottom is golden and crisp, then flip carefully with a spatula.
5. Cook 2-3 minutes more until the second side is golden and the cheese is fully melted.
6. Remove to a cutting board and repeat with the remaining tortillas and cheese, adding a little more butter to the skillet each time.
7. Rest each quesadilla for 1 minute, then cut into wedges.
8. Serve immediately with salsa and sour cream for dipping.

Pro tips

• Grate your own cheese — pre-shredded cheese has anti-caking starch that stops it melting as smoothly.
• Medium heat is the sweet spot: too hot burns the tortilla before the cheese melts; too low makes it rubbery.
• A light brush of butter (not oil) gives the crispiest, most golden finish.
• Let quesadillas rest a minute before cutting so the cheese sets slightly and doesn't ooze everywhere.

Frequently asked questions