Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Quesadilla
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla assembly
Optional add-ins (choose as desired)
To serve
Method
Prep
Grate cheese
If not using pre-shredded cheese, shred enough cheese to measure 2 cups and keep it refrigerated until ready to use.
Cook quesadillas
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Reduce heat to medium-low. This combination prevents burning while allowing the tortilla to crisp.
Butter one side of a tortilla lightly (about 1/2 tablespoon). Place the tortilla butter-side-down in the skillet.
Sprinkle 1/2 cup shredded cheese evenly over the tortilla in the skillet, leaving a 1/2-inch border. If using add-ins, distribute about 1/4 cup cooked shredded chicken or vegetables over the cheese, and sprinkle a pinch of salt and a little black pepper.
Top with a second tortilla and press gently with a spatula to help the cheese contact the tortilla. Cook 2–3 minutes, watching for the bottom tortilla to turn golden brown and crisp.
Carefully flip the quesadilla using a large spatula (or slide onto a plate and invert back into the pan). Cook the second side 1.5–2 minutes until golden and the cheese is fully melted. Reduce heat if the tortilla browns too fast before cheese melts.
Transfer the cooked quesadilla to a cutting board and let rest 1 minute to let the cheese set slightly. Cut into 4 wedges with a sharp knife or pizza cutter. Repeat the process with remaining tortillas, cheese, butter, and optional fillings to make a total of 4 quesadillas.
Finish & serve
Arrange quesadilla wedges on a plate. Serve hot with sour cream, salsa, and guacamole on the side for dipping. Garnish with chopped cilantro if desired.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low-medium heat to re-crisp the tortilla and remelt the cheese, about 3–4 minutes per side.