Quesadillas are one of the easiest and tastiest snacks or lunches around. We have them for all sorts of things, from an after-school snack to a quick lunch, picnics, or quick and easy dinners. The best thing about quesadillas is that they’re versatile, but they’re also delicious! These cheesy quesadillas are filled with mozzarella cheese as well as sautéed onions and peppers, but if you want some added protein I recommend this Chicken Quesadilla! We love mozzarella cheese, so we’ve used that in this recipe, but you can mix it up to use whatever you like: cheddar and monterey jack or both great options! The added onion and pepper give these a wonderful flavor, a bit of color, and some nutrients too, but feel free to experiment and make them your own. Cook them on the stovetop, like in this recipe, or make Air Fryer Quesadillas if you prefer! Try my Make-Ahead Breakfast Quesadillas for something a bit different for breakfast, or my Strawberry Cheesecake Quesadillas for some quesadilla magic for dessert! You’ll love these Chicken Alfredo Quesadillas, and my Honey Lime Chicken Quesadilla too!
Ingredients Needed:
Oil: use oil to sauté the veggies and cook the quesadillas in the pan. Canola oil or another neutral-flavored oil will work well. You could also use non-stick cooking spray. Vegetables: use freshly diced green and red bell peppers, as well as some red onion, to add a great savory flavor, some color, and nutrients! Seasoning: use a combination of chili powder and garlic powder for a spicy and savory taste. Cheese: use freshly grated mozzarella cheese rather than pre-shredded cheese if you can. It melts better! Tortillas: this recipe will work well with flour tortillas or corn tortillas, regular or gluten-free. Salsa and Sour Cream: I always serve quesadillas with some tomato salsa and sour cream (or plain yogurt instead of sour cream).
How to Make a Cheese Quesadilla
This is a quick and easy recipe! Full instructions are included in the recipe card below.
Tips and Notes
Secure the quesadilla. You might need to secure the top part of the tortilla to the bottom bit with a toothpick or two. Do this if it’s particularly full to prevent the filling from falling out before the melted cheese secures it, or do this if you’re using less cheese. Block of cheese. Use a block of cheese and grate it yourself when you can. Pre-shredded cheese often has a floury substance on it that takes away from the flavor of the cheese and prevents it from melting smoothly. Pizza Cutter. You can cut quesadillas with a sharp knife, but it’s easiest to cut them with a pizza cutter!
Cheese Quesadilla Variations
Vegetables: Yes, I cheated! I added vegetables to this cheese quesadilla. You can obviously make this Cheese Quesadilla recipe with only cheese, but I promise a little bit of sautéed veg adds a big flavor. Cheese. Choose any cheese you love! I often have mozzarella or cheddar cheese, but a Mexican cheese blend or Monterey Jack cheese would be a great option as well. Protein. Add some Shredded Chicken, or a mixture of black beans and kidney beans like in my Vegetarian Chili for extra protein in these quesadillas.
Serving Suggestions
Serve your quesadillas with my Homemade Salsa, or try some Spicy Mayo or Rotel Dip with them too! Cut your quesadillas into quarters or into eight pieces and serve them as an appetizer with Taco Dip, Mini Mexican Wonton Quiches, and Breakfast Taco Bites for a Mexican-themed party! Cheesy quesadillas go well with Southwest Potato Salad for a picnic, or they make a great side to Mexican Baked Mac and Cheese!
More Mexican Recipes to Try
Mexican Shepherd’s Pie
Chicken Fajita Sheet Pan Dinner
Classic Weeknight Tacos
Slow Cooker Three Bean Beef Chili
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
