What’s not to adore about a flawlessly crisp, cheese-loaded quesadilla? The first time I tasted a quesadilla made by my sister Jenny, one bite was enough to completely transform my quesadilla expectations. I am forever grateful to her for showing me the secrets of how to make truly perfect quesadillas.
For years, I happily toasted my tortillas dry, content with the molten cheese between the layers. And let me be clear, quesadillas prepared that way are absolutely tasty. Really tasty. But, a tortilla lightly brushed with just a hint of butter? That’s a game changer. The quesadilla achieves an incredible crispness on the edges and exterior, and that subtle buttery flavor elevates it to another level of deliciousness.
Whenever I visit Jenny, I’ve been known to request her quesadillas for dinner more than once. Whether simply made with cheese or loaded with a variety of delicious fillings, it’s my kind of comfort meal.
I actually shared several of these quesadilla-making tips in my first cookbook, The Weeknight Dinner Cookbook. Quesadillas embody everything I desire in a quick lunch or dinner. Honestly, they even make a fantastic breakfast – have you ever tried Denver Omelet Breakfast Quesadillas? They sound amazing!
What Makes a Great Quesadilla?
There’s a certain magic to a meal that comes together with just cheese, tortillas, and whatever random leftovers or ingredients you happen to have in your refrigerator. Quesadillas are fantastic because they can transform leftovers into something truly crave-worthy. While my youngest son prefers his plain with just cheese, the rest of us love to experiment with our favorite fillings and customize them to our hearts’ content.
The key is to chop your fillings into small pieces and get creative with your flavor combinations. I often intentionally keep leftover Slow-Cooker Pork Carnitas or Best Ever Taco Meat in the fridge, specifically to make a quick and satisfying quesadilla for lunch the next day.
Imagine warm, crispy tortillas, gooey melted cheese, and a generous amount of vegetables – that’s what you get with these mouthwatering Loaded Vegetable Quesadillas.
The Secret to the Crispiest Quesadilla: Butter!
The real trick to taking your quesadillas from good to absolutely incredible is simple: butter. Making quesadillas with a single folded tortilla is also much easier than trying to manage two stacked tortillas, especially when you’re aiming for that perfect fold and even cooking.
To start, lightly butter one side of your tortilla. Place the buttered tortilla, butter-side down, in a preheated skillet. Then, on one half of the tortilla, generously sprinkle your cheese.
Once you’ve added the cheese (and any other fillings you desire), carefully fold the tortilla over itself to create a half-moon shape. The butter on the outside will crisp up beautifully as it cooks in the pan.
When it’s time to flip your quesadilla, the easiest method is to slide your spatula under the open side. Flip it over so that the folded crease remains against the pan. This smart technique helps keep all the cheesy goodness inside and prevents any fillings from spilling out during the flip. Cook until both sides are golden brown and the cheese is melted and gooey.
Cooking Quesadillas for a Crowd: The Electric Griddle Advantage
When you’re making quesadillas for a larger group, an electric griddle is a fantastic tool. (We use this specific griddle and highly recommend it!). Set your griddle to medium-high heat and lightly grease it with about a tablespoon of butter to prevent sticking and add extra flavor.
Place several tortillas – about 3 or 4 at a time – onto the griddle, positioning them so that half of each tortilla hangs off the side. This gives you space to work efficiently.
Fill the side of the tortilla that’s on the heated griddle with your cheese and chosen fillings. Then, fold the unfilled half of the tortilla over the filling. Follow the same cooking instructions as you would for a single quesadilla on the stove, flipping when golden brown and the cheese is melted. Using a griddle allows you to cook multiple quesadillas simultaneously, streamlining the process and making it much faster to feed a crowd.
How to Make Quesadillas on the Stove: Step-by-Step Recipe
For those perfect stovetop quesadillas, here’s a detailed recipe to guide you:
Yields: 4 quesadillas
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes
Ingredients:
- 8 flour tortillas
- 4 teaspoons butter
- 3 cups shredded cheese (cheddar, Monterey Jack, pepper jack, Fontina, Swiss, or mozzarella work well)
- 1 ½ – 2 cups optional fillings (see suggestions below)
Equipment:
- Large non-stick skillet
- Spatula
- Cutting board
Instructions
- Preheat your skillet: Place a large non-stick skillet over medium-high heat and allow it to heat up.
- Butter the tortilla: Lightly butter one side of a tortilla with about ½ teaspoon of butter.
- Place in pan and add fillings: Put the buttered tortilla in the hot pan, butter-side down. Quickly sprinkle about 3 tablespoons of your chosen cheese over just one half of the tortilla. If you’re using additional fillings, add about ¼ cup of your favorite filling on top of the cheese, followed by another 2-3 tablespoons of cheese. The extra cheese on top helps to bind the filling.
- Fold and cook: Fold the unfilled half of the tortilla over the fillings, creating a half-moon shape. Let it cook for 2-3 minutes, or until the bottom tortilla begins to turn golden brown and the cheese starts to melt.
- Flip and finish cooking: Using a spatula, carefully flip the folded quesadilla to cook the other side. Continue to cook for another 2-3 minutes, until the second side is also golden brown, the cheese is completely melted and gooey, and the tortilla is crisp around the edges.
- Serve: Transfer the cooked quesadilla from the skillet to a cutting board. While it’s still hot, cut it into wedges using a sharp knife or pizza cutter. Serve immediately and enjoy!
- Repeat: Repeat steps 2-6 with the remaining tortillas and fillings to make more quesadillas as desired.
Tips for Perfect Quesadillas:
- Don’t overcrowd the pan: Cook quesadillas one or two at a time to maintain the pan temperature and ensure even crisping.
- Use medium-high heat: This is key for achieving that golden-brown crispness without burning the tortilla before the cheese melts.
- Don’t overfill: Too many fillings can make the quesadilla difficult to flip and may prevent the cheese from melting evenly.
- Warm your fillings (optional): If using pre-cooked fillings like taco meat or carnitas, warming them slightly before adding to the quesadilla can help the quesadilla cook more evenly and quickly.
Delicious Quesadilla Filling Combinations to Try
Want to get creative beyond just cheese? Here are some of our favorite quesadilla combinations to spark your culinary imagination:
- Savory Classics:
- Pulled pork, onions, and mozzarella cheese
- Chopped chicken, bell peppers, and pepper jack cheese
- Taco seasoned ground beef and cheddar
- Black beans, corn, salsa, and Monterey Jack
- Veggie-Forward Options:
- Chopped baby spinach, thinly sliced mushrooms, and Fontina cheese
- Roasted broccoli and cheddar cheese
- Thinly sliced mushrooms, zucchini, and Monterey Jack cheese
- Sautéed peppers and onions with Oaxaca cheese
- Breakfast Quesadillas:
- Scrambled eggs, crumbled bacon or sausage, and cheddar cheese
- Chorizo, potato, and cheese
- Denver omelet filling (ham, peppers, onions, cheese)
- Unexpectedly Delicious:
- Thinly sliced apple, Fontina, and cheddar cheese
- Roasted green chile and Monterey Jack cheese
- Nutella and sliced banana (for a sweet treat quesadilla!)
Enjoy Your Homemade Quesadillas!
Quesadillas are truly one of the most versatile and satisfying quick meals. With just a few simple ingredients and a hot pan, you can create a delicious and customizable dish that’s perfect for lunch, dinner, or even a snack. Experiment with your favorite cheese and filling combinations and discover your own perfect quesadilla recipe!
