Best Cheese Quesadilla (One Pan)
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The best, quick and easy cheese quesadilla recipe, homemade with simple ingredients in one pan over stovetop in 20 minutes. Loaded with ooey gooey shredded Mexican cheese blend!
Here is an all time favorite recipe that all ages seem to approve. From school lunches to late night snacks or an easy dinner, this versatile recipe always delivers on flavor, just like my incredible Southwestern Vegetarian Quesadilla (One Pan).
How to make cheese quesadilla?
- Heat butter– Until it’s fully melted.
- Pan fry tortilla- Place one tortilla on top of the butter and pan-fry only one side until golden brown. Keep aside.
- Heat more butter– Until melted.
- Pan fry tortilla– Place second tortilla over all that butter.
- Add cheese– Sprinkle it evenly.
- Cover– Place the pan-fried tortilla you prepared earlier on top of the cheese (brown side up). Press gently.
- Cook– Until cheese melts.
- Slice– Use a sharp knife or pizza cutter and enjoy!
What sides to serve with easy cheese quesadilla recipe?
The best thing about them is that they are flavorful enough to be served on their own. However, you can take them up a notch and serve them with dips and salsas such as:
- Mango Salsa
- Corn Salsa
- Strawberry Salsa
- Pineapple Salsa
- Salsa Verde
- Pico De Gallo Salsa
- Cheese Sauce
- Queso Dip
Serve them alongside soups to make a more filling meal such as:
If you are looking for a light option on the side, you can’t go wrong with salads. Try a simple green salad, black bean salad, Mexican Corn Salad or even this Tomato Avocado Salad. Since this is Mexican dish, you can pair it with the super popular Mexican Corn on the Cob too.
What toppings can be added to quesadillas?
I kept things simple and only added a blend of shredded cheese but so many other ingredients can be added to take it up to a whole new level of deliciousness.
Try adding one or a combination of the following:
Vegetables– Try these Vegetable Fajitas (One Pot)
Chicken– Should be cooked, diced or shredded. Try this Mexican Shredded Chicken (One Pot)
Rice– Try this Cilantro Lime Rice
Corn– Can be steamed or boiled.
Olives– Black olives taste the best.
Tomatoes- Make sure they are finely chopped.
Onions– Should be finely chopped.
Jalapenos– Can be deseeded to minimize the spice factor.
Fresh herbs- Such as finely chopped cilantro or parsley.
Bean and cheese quesadilla– Use canned black or red beans. Be sure to drain and rinse them first. You can even mash them slightly, if you like.
Ham and cheese quesadilla– Use thinly sliced cooked ham.
Chicken and cheese quesadilla– The chicken must be cooked beforehand and then shredded or diced before adding them in as a filling, along with the cheese. Try these Chicken Fajitas (One Pot) or Salsa Chicken (One Pot) or Salsa Verde Chicken (One Pot).
Cheese and steak quesadilla- Use these Steak Fajitas (One Pot) in the filling.
Cream cheese quesadilla- Use jalapeno cream cheese, along with shredded cheese to really enhance the “cheesiness.”
Make it spicy- Use finely diced jalapenos or even chili flakes.
Make it vegetarian– Add any veggies of your choice such as green peppers, spinach, onions e.t.c. Vegetable fajitas are my personal favorite choice.
Tips and Techniques
What is the best cheese for quesadillas? A blend of various cheeses should be used for best flavor. I highly recommend Mexican cheese blend or you can make your own blend of mozzarella, cheddar, parmesan, Romano, Asiago or any other cheese you like. Please note that freshly shredded cheese taste the best and also melts the best.
What type of tortillas to use? Soft corn or flour tortillas are best.
Watch the heat- They should crispy and golden brown on the outside and not burnt. Adjust the heat, as necessary and don’t cook on High heat.
Butter vs. Oil- Either can be used but I recommend butter since it has a richer flavor. Make sure you are using unsalted butter to keep this dish from becoming too salty.
Use nonstick pan– Because this prevents tortillas from burning and sticking to the pan.
How to reheat quesadillas? How to keep them warm? If you are not serving immediately, you can keep them warm in the oven in a baking pan on the lowest heat setting. You can reheat leftovers in the air fryer or on the pan over stovetop again, to regain its crispy texture.
Can you freeze quesadillas? Yes! These can be frozen for a quick and easy breakfast and snack at anytime. Prepare them, according to the recipe below and let them cool down. Then, wrap them in plastic wrap and freeze in an airtight container for up to 1 month. When you are ready to eat them, reheat in the microwave, toaster over or stovetop.
One Pan Cheese Quesadilla
- 1 tbsp Butter, Unsalted
- 2 Flour tortilla, 9 inches
- 1 cup Mexican cheese blend, Shredded
- Heat half the butter in nonstick pan over medium heat.
- Place one tortilla on top of the the melted butter and pan fry one side only.
- Remove it from pan and keep aside.
- Heat remaining butter and place the other tortilla in the pan.
- Sprinkle cheese on top of the tortilla.
- Place the fried tortilla (browned side up) on top of all the cheese.
- Press them together gently with a spatula.
- Continue cooking until the cheese is melted and the bottom tortilla is golden brown too. There is no need to flip it. Lower the heat, if pan starts to become too hot.
- Remove from pan and use a sharp knife or pizza cutter to cut slices. Enjoy!
- Read all my tips above.
- Tastes best and crispy when served immediately. Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave or stovetop.
Happy cooking everyone!