Cheese Tacos

Kid-friendlyMexican and Tex MexGluten-FreeTaco

Simple and easy cheese tacos recipe, made with corn tortillas, fried in a little butter, folded over grated cheddar or Monterey Jack cheese. Also known as quesadillas.

Photography Credit: Elise Bauer

Most kids grow up learning how to make peanut butter and jelly sandwiches so they can help themselves in the kitchen when they want some lunch. In our family, it was cheese tacos. It’s our stand-by what-do-you-make-when-you-haven’t-really-thought-about-it-in-advance lunch. There’s always a stack of corn tortillas in the fridge. There’s always butter. There’s almost always cheddar or jack cheese. I’ve noticed that most of my friends regularly make a quick sandwich for lunch. Maybe once a month I’ll make a sandwich. Three times a week I’ll make cheese tacos. (What? You don’t have a stack of tortillas in your fridge?)

Usually cheese tacos just have cheese in them. Add some salsa and you’re done. My cheese tacos tend to be a little more elaborate. I stand by my rule that you can put almost anything in a tortilla and call it a taco. (Note that in many parts of Mexico, what we are calling a cheese taco would be considered a quesadilla. In Northern Mexico however, and for most of in the U.S., quesadillas are made with flour tortillas, not corn tortillas.)

Here’s my very special cheese taco recipe. My grandmother made cheese tacos this way; my mother still makes cheese tacos this way. I’m the only one in the family who puts slices of apples in her tacos however, prompting turned up noses from everyone else. Like I said, you can put anything you want in a tortilla and call it a taco, and I like apples and avocados in my cheese tacos.

Cheese Tacos Recipe


This method makes delicious, buttery, cheesey tacos. If you are avoiding butter, or frying oil (which you could also use), you could make these in a microwave. Soften the tortillas first in the microwave. We use 20 seconds on high per tortilla, with the tortillas sitting on a paper towel in the microwave to absorb moisture. Once they've been softened this way you can add cheese and fold them over and heat them a few seconds more, just until the cheese melts.


Special equipment needed

  • A large cast iron frying pan
  • A metal spatula


  • Corn tortillas (as many as tacos you want to make, packaged or homemade)
  • Butter
  • Cheddar or jack cheese
  • Salsa (homemade or prepared)

Optional ingredients

  • Avocado
  • Apple
  • Lettuce
  • Strips of cooked chicken, beef, or pork (a great use of leftovers)


1 Heat up the cast iron frying pan on medium high heat. While the pan is heating, prepare your ingredients. Cut some slices of cheese. Get the salsa out of the fridge. Thinly slice as many slices of apple as you want tacos. (3 tacos, 3 apple slices). Cut, remove seed, slice, and remove from skin the avocado slices you want. Slice some lettuce and any leftover meat you want to add in.

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2 When the pan is hot (sprinkle a few drops of water on it, they should sizzle) lightly butter one side of one tortilla and place it in the pan, butter side down. Using a spatula, quickly flip the tortilla over to the other side, and back again, repeating until there is melted butter on both sides of the tortilla. Let the tortilla sit in hot pan until pockets of air start to form bubbles in the tortilla.

3 Add slices of cheese to one side of the tortilla. Make sure to allow room for the cheese to melt and not spread all over the pan.


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4 Flip the side of tortilla without the cheese over the side with the cheese, as if you were making an omelette. Move the folded cheese taco to one side of the pan. Add a second tortilla, lightly buttered on one side, and repeat the process. You can tell when the taco is done by pressing down on it with a spoon or fork or edge of the spatula. If it gives easily, the cheese is melted and you can remove the taco from the pan.

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5 You are basically done with the cheese tacos. Now all you have left to do is assembly. Open up each taco and add the ingredients you want. A slice of avocado, a slice of apple, a piece of chicken, a little bit of lettuce. Don't over do it or you won't be able to hold the taco and get it in your mouth. :-)

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Quesadilla recipe

21 Comments / Reviews

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Did you make it? Rate it!

  • Kathleen

    Just made them… YUMMY!!!! My husband was traveling and I was a bit hungry. Read the recipe, thought “that’s what I want for dinner”, of course I had everything on hand and not more than 10 minutes later I was eating a delish, cheesy sensation. Now I’m going to crave them all the time :) Thanks.


  • Kristie

    This recipe was a great way to finally make my 5 year old realize that she does like tacos. She now asks for these all the time.

  • Linda

    This was absolutely delicious. I had this for a snack tonight, after tasting, have decided to make more to take for lunch at work tomorrow, and will be having the veggie tacos later in the week with zucchini from my garden for supper. My husband is going to love this. I love your site. Thanks for the post.

  • Purvis

    This was awesome–and so easy. We used “butter tortillas” that they sell in the bakery of our grocery store, and shredded sharp cheddar cheese. We then stuffed them with avocados, tomatoes, and lettuce (and my husband added salsa and onions to his), and a little salt. Mmmmm…

  • Brenda

    Great job posting this one. This has been a family staple for 5 generations. Use vegetable oil if you are out of butter. Some family members will fry this in the pan the chorizo was made in for heat! Yummy!

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Cheese Tacos