Crispy Cheese Quesadillas (Printer-friendly)
Golden tortillas with melted cheese and savory fillings, ready in 20 minutes.
# What You 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 evenly hot.
02 - Place one tortilla on a clean surface. Distribute approximately 3/4 cup of the shredded cheese blend evenly over half the tortilla. Layer with desired optional fillings. Fold the tortilla in half to form a half-moon shape.
03 - Transfer the filled tortilla to the preheated skillet. Cook for 2 to 3 minutes, pressing gently with a spatula, until the bottom develops a golden-brown crust and the cheese begins to melt.
04 - Carefully flip the quesadilla and cook the second side for an additional 2 to 3 minutes until golden brown and the cheese is completely melted.
05 - Remove from skillet and transfer to a cutting board. Allow to rest for 1 minute, then cut into 3 to 4 wedges. Serve immediately with sour cream, salsa, guacamole, and fresh cilantro.
06 - Repeat the assembly and cooking process with the remaining tortillas and filling ingredients.
# Expert Tips:
01 -
- It comes together in literally twenty minutes flat, which has saved me more times than I care to admit
- The crispy-to-gooey texture ratio is basically impossible to mess up once you know the trick
02 -
- Do not overstuff or the cheese will not hold everything together when you flip
- Letting the skillet get properly hot first prevents that sad soggy tortilla situation
03 -
- A cast iron skillet holds heat better and gives you those gorgeous golden spots
- Let the quesadilla rest for a full minute before cutting or the cheese will run everywhere