Flour Quesadilla Traditional Rolled Style Recipe
The traditional way to make a quesadilla with cheese rolled up in a flour tortilla. So good! Get your Grilled Chicken,Pork or Al Pastor and Monterey Jack Cheese and Salsa wrapped tightly in a flour tortilla.
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Ingredients
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Quesadillas
Method
Quesadillas
- 1
Prepare filling
If your protein (grilled chicken, pork, or al pastor) is not already warm, heat it gently in a skillet over medium heat with 1 teaspoon vegetable oil until warmed through, about 3–4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and let rest briefly, then shred or chop into bite-size pieces so it rolls easily.
- 2
Arrange tortillas and cheese
Lay a large flour tortilla flat on a clean work surface. Sprinkle about 1/2 cup shredded Monterey Jack cheese in an even line across the center of the tortilla, leaving 1–1.5 inches unfilled at each short edge so the tortilla can be rolled and sealed.
- 3
Add protein and garnish
Top the cheese line with 1/4 cup (about) of the warmed protein, distributing evenly in a single row. Sprinkle a small pinch of the remaining salt and pepper over the filling and add about 1 teaspoon chopped cilantro on top of the meat for fresh flavor. Repeat for each tortilla.
- 4
Roll tortillas
Fold one short edge of the tortilla up over the filling and roll tightly away from you, keeping pressure so the filling stays compact. Tuck the sides slightly as you roll to create a tight cylinder. Set each rolled quesadilla seam-side down on a plate.
- 5
Heat and brown quesadillas
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter plus the remaining 1/2 tablespoon vegetable oil (the oil prevents burning). When butter is melted and foaming, place 2–3 rolled quesadillas seam-side down in the pan without crowding. Cook 2–3 minutes until the underside is golden brown and crisp.
- 6
Rotate to brown evenly
Using tongs, roll or flip each quesadilla so the seam side and remaining sides contact the pan; press lightly with a spatula to encourage even browning and to melt the cheese inside. Cook another 2–3 minutes, rotating as needed, until all sides are golden and cheese is fully melted (total cook time per quesadilla ~4–6 minutes).
- 7
Finish and rest
Transfer cooked quesadillas to a cutting board and let rest 1 minute to set the cheese slightly. Repeat with remaining rolls, adding more butter/oil to the pan if needed.
- 8
Slice and serve
Slice each rolled quesadilla in half on the diagonal or into 3 pieces, as desired. Serve immediately with salsa on the side, lime wedges for squeezing, and extra chopped cilantro sprinkled on top.