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Quesadillas are endlessly customizable, and no matter how you go about making them (stovetop, baked, broiled, or grilled), they pretty much all end up awesome. Even really finicky kids seem to love quesadillas, and they lend themselves beautifully to vegetarian meals. There are so many options for fillings, from simple Vegetable Quesadillas to decadent Beefy Chili Cheese Quesadillas or, in the mornings, some delicious Breakfast Quesadillas. At the end of the day, it’s just hard not to like melted cheese between two carbs!
The recipe is for four quesadillas, but you can multiply at will. Also, check out the many other quesadilla recipes on this website (below). Serve them with Salsa Ranchera, Pico de Gallo, sour cream, Guacamole or diced avocado, Creamy Avocado Dip, and/or cilantro, if desired.
Table of Contents
Quesadillas 101: Here’s everything you need to know about how to make quesadillas. Make amazing quesadillas on the stove, grill or in the broiler!
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Ingredients
- Butter – A bit of unsalted butter ensures that the quesadilla doesn’t stick to the pan and the outsides get nice and crispy.
- Flour tortillas – For 2 two half-moon quesadillas, use just 2 medium-size (8-inch) flour tortillas.
- Cheese – You will need about ⅔ to 1 cup of shredded or crumbled cheese to make two quesadillas. There are so many good cheese options: I like to choose between cheddar (mild or sharp), mozzarella, feta, blue cheese, provolone, Gouda, Fontina, Monterey Jack (regular or spicy), muenster, brie, or anything else I have laying around. Monterey Jack, in particular, is a great melting cheese. Try some combos as well, and if you are using a strong-flavored cheese, you may want to blend in a little cream cheese, mozzarella, or another milder cheese to temper the flavor.
Variations and Optional Quesadilla Fillings
This a perfect dish for a group of different eaters (and picky eaters!) because your kids can opt for the simplest of quesadillas while you go to town and create your own black bean/scallion/chopped fresh cilantro/asparagus/hearts of palm/feta cheese work of art.
The list of options is but a start. You’ll want between 1⁄4 and 1⁄2 cup total of the filling ingredients per quesadilla. Use one or any combination of the following:
- Chopped olives
- Chopped cooked broccoli or asparagus
- Thinly sliced zucchini or yellow squash
- Rinsed and drained canned beans, such as black beans or kidney beans, lightly mashed if desired
- Chopped tomatoes
- Chopped artichoke hearts
- Cooked chopped or sliced onions
- Sliced sautéed or roasted bell peppers
- Thinly sliced scallions
- Shredded cooked chicken or beef
- Crumbled bacon
- Thinly slivered ham
- Coarsely-chopped cooked shrimp
How to Make Quesadillas in a Pan on the Stove
- Heat pan: Heat the pan with a teaspoon of oil or butter, if desired, over medium-high heat.
- Prepare tortillas for assembling quesadillas: You can do this inside the pan itself or on a counter and then transfer the half-moon tortillas into the hot pan.
- Add cheese: Layer some cheese over half the tortilla.
- Add some filling. This can be any mixture of possible add-ins (see above!). Below, I used sautéed veggies.
- More cheese: Next, add a bit more cheese on top of your filling. This helps both sides of the tortilla stick to the inside.
- Fold: Fold the baked half of the tortilla over the filling.
- Multitask: You can make 2 quesadillas at once, fitting 2 half moons into the pan to essentially form a full circle, with the flat sides touching each other.
- Cook: Cook until golden brown on the bottom.
- Flip and continue cooking: Flip the quesadillas and continue cooking for another few minutes until golden brown on the new bottom (e.g., the other side).
- Cut and serve: Cut into wedges and serve with your choice of sides.
How to Bake Quesadillas
- Preheat: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil, and spray with nonstick spray.
- Prep quesadillas for cooking: Brush a tortilla with olive oil and place it oil-side down on a cutting board. Distribute some cheese over half of the tortilla. Layer on some filling, then top with a bit more cheese. Flip the bare half of the tortilla over the filling and place it on the prepared baking sheet. Repeat with the rest of the tortillas and the rest of the filling.
- Bake: Bake the quesadillas for 5 minutes, then carefully flip the tortillas with a large spatula and bake for another 8 to 10 minutes, until the top is browned and crispy. Remove the quesadillas, let them sit on a cutting board for 2 minutes, then cut each half-moon quesadilla into 3 wedges.
How to Make Quesadillas in the Broiler
- Preheat: Preheat the broiler.
- Toast one side of the tortilla: Brush one side of all of the tortillas very lightly with vegetable oil. Place half the tortillas under the broiler, oil side up, right on the rack, and keep checking it until they turn golden brown on top, about 2 to 3 minutes. A dark brown bubble here or there is fine. Remove the tortillas and place uncooked side up on a baking sheet.
- Add cheese and optional toppings: Evenly sprinkle the cheese over the tortillas. If desired, add whatever filling you like.
- Add a tortilla and broil: Place the uncooked tortillas on top of the filling, with the oiled sides up. Broil the quesadillas until the cheese is melted and the top tortillas are golden brown, about 3 minutes. Let the quesadillas sit for a minute before you slice them into 6 wedges each.
How to Make Quesadillas on the Grill
- Preheat: Preheat the grill to medium.
- Prep tortillas: Brush one side of all of the tortillas very lightly with vegetable oil. Place half of the tortillas on the grill, right on the grill grate, and watch it carefully until it turns golden brown on the underside, 1 to 2 minutes. A dark brown bubble here or there is fine. Remove the tortillas and set them aside. Place the rest of the uncooked tortillas on a flat surface, oiled side down. Evenly sprinkle half of the cheese over the tortillas.
- Add cheese and optional filling: You can either add the rest of the cheese if you are making plain cheese quesadillas or divide the filling amongst the tortillas and then top them with the rest of the cheese, distributing everything evenly.
- Grill the tortillas: Place the cooked tortilla on top of the quesadilla, browned side up. Carefully transfer the quesadillas back to the grill and grill the quesadilla until the cheese is melted and the bottom tortilla is golden brown, 2 to 3 minutes. Let the quesadillas sit for a minute before you slice each into 6 wedges.
FAQs
Adding cheese below and on top of the filling gives the top and bottom tortillas something to stick to as the cheese melts. Distribute some cheese over half of the tortilla. Layer on some filling, then top with a bit more cheese. Flip the other half tortilla over the filling and cook as desired.
I have fallen in love all over again with my cast iron pan — which I loved anyway — for its brilliance in making quesadillas. It’s intrinsically non-stick, which means very little oil is needed (maybe none, if you’re that disciplined). You also get a beautiful crust on the outside, especially if you use the sheerest glaze of oil in the pan. If you don’t have a cast iron on hand, a normal skillet works, too.
What to Serve With Quesadillas
Roasted Tomato Salsa with Olives
Spicy Salsa Verde
Salsa Ranchera
More Quesadilla Recipes
- Steak and Cheese Quesadillas
- Easiest Baked Chicken Quesadillas
- Cheesy Mushroom Quesadillas
- Pulled Pork Quesadillas
- Barbecued Chicken Quesadillas
- Chicken and Mushroom Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Overstuffed Chicken and Vegetable Quesadillas
- Cheesy Ground Beef Quesadillas
- Vegetable Quesadillas
- Breakfast Quesadillas
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How to Make Quesadillas
Ingredients
- 4 teaspoons unsalted butter (divided)
- 8 8-inch flour tortillas
- 3 cups chopped or shredded filling (see above for ideas!)
- 3 cups (12 ounces) shredded or crumbled cheese (such as cheddar, Monterey Jack, fontina, goat cheese, queso, or a Mexican blend)
- Guacamole, sour cream, and salsa (try Salsa Ranchera; to serve, if desired)
Instructions
- Heat a large skillet over medium-high heat and add ½ teaspoon of butter. Place a tortilla in the pan.
- Sprinkle 3 tablespoons of the cheese mixture over half of the quesadilla, and distribute ⅛ of the chicken over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt. Use a spatula to flip the half-moon quesadilla and continue to cook uncovered until all of the cheese is melted, and the underside is browned, about 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice it into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream, and any other desired toppings.
Notes
- Chopped olives
- Chopped cooked broccoli or asparagus
- Thinly sliced zucchini or yellow squash
- Rinsed and drained canned beans, such as black beans or kidney beans, lightly mashed if desired
- Chopped tomatoes
- Chopped artichoke hearts
- Cooked chopped or sliced onions
- Sliced sautéed or roasted bell peppers
- Thinly sliced scallions
- Shredded cooked chicken or beef
- Crumbled bacon
- Thinly slivered ham
- Coarsely-chopped cooked shrimp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best way to clean out the fridge. These quesadillas are why I always have chihuahua cheese in the deli drawer.