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Yes. I made this. It is exactly like you would get at a restaurant! I love it!
My Dad makes his quesidillas with Marzetti Southwest Ranch (put it all on one half) , Tyson Chicken cut up into pieces as big as a pointer finger print (put it on the same half as the Ranch), and whatever kind of shredded sargento cheese you want to use put it on the same half as the Ranch and Chicken). Simply good in my opinion. Add some onions, peppers, tomatoes, etc. Whatever you think will be good!
That sounds fantastic!! Will have to try it!
good food for me to eat actually right right now
I made it for my toddler son who is a very choosy eater….but he loved it. Thank you for such an easy and simple recipe.
Easy and very tasty quesadilla. I poached some chicken in broth then shredded it for the filling. Added what we each like on our quesadilla, added a dollop of sour cream and topped with mild salsa and green onions. Served with a side of refried beans and tortilla chips for a quick weekend lunch.
I think that at the end of the recipe, when you say fold it over to brown, that you should say to brown slightly, and then if browned sufficiently remove from skillet and slice. I don’ think that you need to flip it if you just let it brown as desired. I love tacos and make them at home. I use ground beef and top it off with shredded cheddar cheese (sharp), chopped onions and tomatoes. A dollop of sour cream on top and salsa and tortilla chips on the side is helpful.
Hi Barbara, well then it won’t get browned on both sides. That’s like having toast but only one side is toasted. Of course, if you only want to lightly brown one side of the quesadilla, by all means, go for it!
I make mine with just cheese and salsa inside. I also brown the “top” first to avoid having to turn the whole thing over.
I don’t know how to send an image.
Came out really well do try i would send a pic but i ate it to quick
I’ve always wondered about quesadillas! And now I’ve tasted them! Yum yum! I’m looking forward to trying different fillings! I love the thought of these as an alternative for lunch times! Thank you for the recipe!
Really good! I got mine a little too brown but still very good! Also easy to make! Will definitely make these again!
Love this recipe! I put in red pepper bell instead of tomatoes and they taste so good!
I’m a lifelong quesadilla lover, and thanks to this recipe, I can now make perfect, restaurant-quality quesadillas in just a few minutes at home!
I cannot thank you enough for sharing this!!!
SIMPLE AND PERFECT; LOVE QUESADILLAS!!!
good, I make it for grand kids.
SIde note, you do NOT need butter or oil. The tortilla will crisp up just fine without the added fat. Cheese and tortillas have plenty of fat as well. The addition of oil or butter just makes the quesadilla greasy.
Super simple recipe. Works like a charm every time. I sent it to my two kids and now it’s practically all they eat when they are eating alone.
how long will it last after cooking. i’m planning to make it as my trail food when i go out hiking in the wild.
thanks in advance!
Hi, Harold! Emma, managing editor for Simply Recipes, here! Quesadillas are really at their best when eaten right off the griddle. Technically, they can be kept at room temperature for a few hours, like a sandwich, but they will lose their crispness and the cheese will solidify. If that’s ok with you for your trail snacks, then go for it!
Hello ,I was wondering if the quesadillas will not overcook when I put the cheese on them?
Thank you for the recipe,
Hello Noemie, the quesadillas will not overcook.
Hi Elise Bauer and Noemie, To clarify the bottom should be a little dark for that extra crunch but not too dark
Loved it made it for my Spanish class