How to Make Easy Cheesy Quesadillas

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How to Make Easy Cheesy Quesadillas

I make these a lot. They're quick, easy AND delicious! Feel free to use any variation of the ingredients. You can even set up a "buffet" and let folks pick and choose what they want to use .

Felicia Gustin

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Step 1 of 20

Gather your ingredients.

Step 2 of 20

Lay out your tortillas. I'm going to make one corn quesadilla and one flour quesadilla but you can make two of one or one of one or five a each or whatever you happen to want to make.

Step 3 of 20

Grate your cheese. Here I'm using sharp cheddar but you can pretty much use any cheese you want though I think cheddar or Jack cheese work best.

Step 4 of 20

Spread the grated cheese on each of the tortillas.

Step 5 of 20

Now chop your scallions. You can also use regular onion if you prefer.

Step 6 of 20

Chopped scallions!

Step 7 of 20

Now spread your scallions onto each tortilla.

Step 8 of 20

Cilantro, baby! I love it but if you don't, you can leave it off. In fact you can use or not use any of the ingredients. Except the cheese and tortilla of course.

Step 9 of 20

Just smell that chopped cilantro! Mmmm...!

Step 10 of 20

Now sprinkle the cilantro on each of the tortillas.

Step 11 of 20

Chop the tomato.

Step 12 of 20

Like this.

Step 13 of 20

And throw that onto each tortilla as well.

Step 14 of 20

Now we're going to add a little bit more cheese on each of them and put on the other tortilla.

Step 15 of 20

I'm using two pans but you can also use a grill or just make one at a time. Put the heat on medium-high and stay close because they cook really fast.

Step 16 of 20

As the cheese melts, flip over to cook the other side. You want to cook them until the cheese is melted and each side is somewhat golden.

Step 17 of 20

Done! Yum!

Step 18 of 20

I use kitchen shears to cut the tortillas into small triangle shapes. That makes them easier to eat. But you can also use a knife or leave them whole. Your call.

Step 19 of 20

Almost ready...

Step 20 of 20

I serve with hot sauce (Valentino is my personal favorite) and a dollop of sour cream. I also like to squeeze lime over the quesadilla and garnish with some of the cilantro. Enjoy!

You're Done

Check out other guides by this author!

Felicia Gustin

Bay Area, California USA

I love to create! All kinds of things. Food, crafts, jewelry, art, photos, theater, events, history, social justice. My proudest creation is my daughter!

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Corn Tortillas

Flour Tortillas

Cheese (grated)

Scallions/onions (chopped)

Cilantro (chopped)

Tomato (chopped)

Hot Sauce (optional)

Sour Cream (optional)

Lime (optional)

So glad you liked it, Amanda!

Felicia Gustin (author) 2 months ago

Oh ok, that makes sense. Thanks for the recipe!!

Amanda Greensworth 2 months ago

Nice variation, Amanda, sounds yummy. I usually use pretty fresh tortillas so I don't use butter or oil. I just cook them right on the pan. And thanks Rebecca for your comment - what a great way to think about sharing our recipes - "magic" - I love that!

Felicia Gustin (author) 2 months ago

I'm making this right now, Felicia! Thanks for the magic!

Rebecca Bortman 2 months ago

We made it this afternoon for lunch. I didn't have cilantro so I used a tad bit of Basil, onion, sea salt and freshly ground pepper on my flour tortilla quesadilla, then my mom had chopped roasted chili, tomato and onions on a corn tortilla. But before putting in pan, we used a pastry brush to spread a little olive oil on one side (the side that gets toasted golden brown). That tasted SO MUCH BETTER than using butter, like we've always done. In case you're wondering why we used a little oil is because (in our opinion) makes the tortilla taste more moist. Also, having a large quesadilla all to myself was a lot to eat, so if some of you aren't as hungry when you make it, use one tortilla and cut in half. Next time i might do this - I wasn't even that hungry for dinner!!! Using a lid on the skillet while it cooked really helped to heat everything through. Several minutes after off the heat, on the plate and at the table, it was still very hot. Thank you for the recipe, it was AMAZING!!!!!

Amanda Greensworth 8 months ago

So glad folks are enjoying this recipe. Thanks for checking in and hope you'll follow me for future guides.

Felicia Gustin (author) 10 months ago