Delicious Cheese Quesadilla Recipe
A cheese quesadilla is a delicious and simple Mexican dish made with tortillas and melted cheese. Here’s a basic recipe for making a cheese quesadilla:
- 2 large flour tortillas
- 1 cup shredded cheese (common choices include cheddar, Monterey Jack, or a blend of Mexican cheeses)
- Cooking spray or a small amount of vegetable oil for cooking
1/ Start by heating a non-stick skillet or griddle over medium heat. You can also use a regular skillet, but make sure to use a bit of cooking spray or oil to prevent sticking.
2/ Lay one tortilla flat on your work surface or in the skillet.
3/ Sprinkle half of the shredded cheese evenly over the entire surface of the tortilla.
4/ Place the second tortilla on top, creating a cheese sandwich with the tortillas.
5/ If you’re using a skillet, carefully transfer the quesadilla to the hot skillet using a spatula. If you’re using a griddle, you can place it directly on the griddle.
6/ Cook the quesadilla for 2-3 minutes on each side or until the tortilla is golden brown and crispy, and the cheese inside is fully melted. You can press down on the quesadilla with a spatula to help it cook evenly.
7/ Once both sides are nicely browned, remove the quesadilla from the skillet or griddle.
8/ Let it cool for a minute, then cut it into slices or wedges.
9/ Serve your cheese quesadilla with your choice of toppings, such as salsa, sour cream, guacamole, or sliced jalapeños, if you like.
Enjoy your delicious and simple cheese quesadilla!
Tips and Tricks to Make The Perfect Cheese Quesadilla
Cheese Selection: Choose a good melting cheese for your quesadilla. Cheddar, Monterey Jack, or a Mexican cheese blend work well. Grate the cheese for quicker melting.
Tortilla Quality: Use high-quality flour tortillas. Fresh tortillas are best, but you can also warm them slightly in a dry skillet to make them more pliable.
Filling Options: You can get creative with your quesadilla fillings. Add ingredients like diced onions, bell peppers, cooked chicken, shredded beef, or even sautéed mushrooms for extra flavor and variety.
Even Cheese Distribution: When adding the cheese, make sure it’s evenly distributed to ensure every bite is cheesy.
Layering: Create a “sandwich” with two tortillas, placing the cheese in the middle. This helps the cheese melt more evenly.
Low to Medium Heat: Cook the quesadilla over medium to low heat. This ensures the cheese melts before the tortilla gets too brown. Use a non-stick skillet or add a little oil to prevent sticking.
Press and Flip: Use a spatula to gently press down on the quesadilla while cooking. This helps it hold together and evenly melts the cheese. Flip it when the bottom tortilla is golden brown.
Optional Additions: Add chopped cilantro, green onions, or jalapeños for added flavor and a pop of color.
Serving: Let the quesadilla rest for a minute after cooking to allow the cheese to set. Then cut it into slices or wedges for easy serving.
Condiments: Serve with salsa, sour cream, guacamole, or your favorite dipping sauces.
Experiment: Don’t be afraid to experiment with different cheese and ingredient combinations. Quesadillas are a versatile canvas for your culinary creativity.
Some Common Mistakes To Avoid When Making Cheese Quesadillas
Overloading with Fillings: One of the most common mistakes is adding too many ingredients. Overloading your quesadilla with fillings can make it difficult to cook evenly, and it may fall apart when you try to flip it. Stick to a reasonable amount of cheese and additional ingredients.
Using Cold Tortillas: Cold tortillas can crack when you fold or roll them. It’s best to use room-temperature or slightly warmed tortillas to make them more pliable.
Uneven Cheese Distribution: Ensure that you evenly distribute the cheese across the entire surface of the tortilla. This ensures that every bite has a gooey, cheesy goodness.
High Heat: Cooking quesadillas over high heat can lead to overly browned or burned tortillas before the cheese has a chance to melt. Opt for medium to low heat to allow the cheese to melt while the tortilla gets golden brown.
Not Pressing Down: Pressing down gently on the quesadilla with a spatula while cooking helps the tortillas adhere and the cheese melt evenly. Skipping this step can result in a quesadilla that falls apart when you cut it.
Flipping Too Soon: Be patient and wait until the bottom tortilla is golden brown before flipping your quesadilla. Flipping too early can cause the filling to spill out.
Neglecting a Non-Stick Pan: Quesadillas can stick to the pan, making them difficult to flip and resulting in a messy outcome. Use a non-stick skillet or add a little oil to prevent sticking.
Skipping Resting Time: Allow your quesadilla to rest for a minute after cooking. This helps the cheese set, making it easier to cut into slices or wedges without it oozing out.
Using the Wrong Cheese: While experimentation is great, some cheeses don’t melt well and can result in a grainy texture. Stick to good melting cheeses like cheddar, Monterey Jack, or a Mexican cheese blend.
Here are approximate nutrition facts for a standard cheese quesadilla made with a 10-inch flour tortilla and 1 cup of shredded cheddar cheese:
- Calories: Approximately 400-450 calories
- Total Fat: 20-25 grams
- Saturated Fat: 10-12 grams
- Cholesterol: 40-50 milligrams
- Sodium: 600-700 milligrams
- Total Carbohydrates: 35-40 grams
- Dietary Fiber: 2-3 grams
- Sugars: 1-2 grams
- Protein: 15-18 grams
Please note that these values are estimates and can vary based on the brand of tortillas and cheese used, as well as any additional ingredients or variations in the recipe.