Classic Mexican and Tex Mex cheese quesadilla! Toasted flour tortilla with melted cheese inside.

  • Prep time: 5 minutes
  • Cook time: 5 minutes


  • Large flour tortillas
  • Grated cheese - either mild or sharp cheddar, or Monterey Jack
  • Olive oil or butter


  • Sliced mushrooms
  • Green onions
  • Black olives, sliced
  • Fresh tomatoes, diced
  • Chicken pieces
  • Avocado
  • Lettuce
  • Apple cider vinegar
  • Salt


1 Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).

Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

2 Add cheese and other ingredients: When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.

Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche!

3 Lower heat and cover pan: Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

4 Fold tortilla over: When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

5 Remove quesadilla from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.

Serve with the lettuce, salsa, sour cream, and guacamole.

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  • Sholey

    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.


  • Lori S.

    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.


  • Barbara Fowler

    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.

    • Elise Bauer

      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!

  • Yorky

    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.

  • Denim

    Came out really well do try i would send a pic but i ate it to quick

  • Juan

    ¡Gran receta!

  • Wendy

    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!


  • Susan McGranahan

    Really good! I got mine a little too brown but still very good! Also easy to make! Will definitely make these again!


  • Pia

    Love this recipe! I put in red pepper bell instead of tomatoes and they taste so good!


  • Melissa

    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!!!


  • Beverly Richardson


  • j delly

    good, I make it for grand kids.


  • Barbara

    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.

  • Kelly K

    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.


  • harold

    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!

    • Emma Christensen

      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!

  • Noémie

    Hello ,I was wondering if the quesadillas will not overcook when I put the cheese on them?
    Thank you for the recipe,

    • Elise Bauer

      Hello Noemie, the quesadillas will not overcook.

      • Denim

        Hi Elise Bauer and Noemie, To clarify the bottom should be a little dark for that extra crunch but not too dark

  • Carlos

    Loved it made it for my Spanish class

  • Sabates

    Hi, my name is Sabates and I loved this recipe! I threw in some salsa and WAH BAM!

  • ayesha zeeshan

    i love this recipe this is gr8 so yummy

  • jimmy

    This recipe worked great! Nice job!

  • naomi

    can these be made the night before and then heated in microwave for a few minutes for a next day lunchtime potluck?

    • Elise Bauer

      HI Naomi,
      I’ve reheated tortillas in the microwave, but not quesadillas. That said, I don’t know why it wouldn’t work!

    • Landon

      Yes you can, I have re-heated these several times. They are just as good ;)

    • Bebe

      I don’t believe they’ll crisp up in the microwave. I’d be concerned about their toughening up as other breads do. ??? Maybe just a short burst?

    • Connie

      A toaster oven works much better for these.

    • Morag

      Wrap in tin foil and pop in the oven. Much tastier than microwaved ones.

  • Geeti

    Hi, I had a Quessidila grande in one of the American/mexican restaurants. I avoid items that contain eggs. I was wondering if the Quesadillas contain traces of eggs or the pan on which its fried/toasted? I would prefer eggless anyways.

    Thank you.

    • Elise Bauer

      Hello Geeti, if you make your own quesadillas you can control what was cooked in the pan before you use it for the quesadilla. I’ve never encountered a tortilla, flour or corn, that had egg in it. But you can put anything you want into a quesadilla in addition to the cheese. A breakfast quesadilla would likely included eggs, so if I were you I would avoid those.

  • Alex

    Thank you for the recipe. Me and my college roommate throughly enjoyed it! Threw a little salsa on the side, and wah-bam!


  • Doug

    Turned out better than I expected. Put chicken and lettuce in mine. Then topped it later with a mango salsa. Tortilla was perfectly crisped (not overdone) on my cast iron coated with a little oil and butter. Excellent recipe and will try again with different ingredients.

  • Jamie

    This is a very tasty and easy recipe. I would recommend it for a working Mom for sure. All you would need to do is get prepared the night before and reheat the chicken. Fantastic and tasty! I paired it with a mixed greens salad and refried beans. I also added some sour cream and chipotle salsa for extras.

  • Jessica

    Found this recipe through Google. I’ve never made quesadillas before and I was a little nervous about trying it, but they turned out fantastic. I am the Quesadilla Queen! Thank you! :)

  • Suzie

    Great Recipe. Easy…and Good. Thanks so much!

  • Vickid

    I like to use bacon and just a dab of onion in my quesadillas, I put just a bit of butter in the cast iron skillet to keep the flour tortilla from sticking.

  • Juan

    I love quesadillas, other idea for quesadillas, make with cabrales, a spanish blue cheese. Try it!

  • MaryG

    Love to see ideas for quesadillas, they’re so flexible! My kids’ favorite is refried beans, corn and cheese. I cook them on a dry skillet (no oil needed, they still crisp up), and make with two tortillas, cut like a pizza – these are a frequent dinner, so I need to make quite a few at a time!

  • Christina

    Thumbs up for a super easy-to-assemble and make quesadilla! Made these for lunch after returning from vacation and before making a trip to the grocery store. Kids loved them: I filled with shredded mozzarella and refried beans.

  • Jason

    Excellent!! I was making these in the oven, using broil.. I couldnt have been more wrong. Thank you!! Love these!

  • Elaine

    Can these be made ahead of time and reheated in the oven for a party?

    Great question. I don’t see why not. ~Elise

    • Laura

      Only problem with reheating is a lot of crispness is lost. But I send them to school with my kiddos all the time.

  • Tyler

    Oh my gosh; these were AMAZING!! I loved ’em! They were quick and easy to make, and were flat-out delicious. I’m never making quesadillas any other way ever again; that’s how good these are!

  • Melissa

    This was really good! I was looking for a meatless lunch and this was perfect. I had some homemade tortillas in the freezer so I used those along with Cabot Monterey Jack and just a bit of Cabot Habenero cheese. I also topped with fresh homemade salsa. Very satisfying!

  • K

    Thanks for the recipe! They were delicious and so easy to make.

  • ncoel

    Can you use white cheddar?

    Yes. ~Elise

  • Arline

    Loved the quesadilla … thanks a million for sharing. I’ll be back!!

  • Luisa

    Hello Elise..This is will be my first time making quesadilla.. I was wondering.would you also be able to make a quesadilla with corn torilla instead? Would you be able to taste the difference between flour and corn tortilla?

    Hi Luisa, actually in Mexico quesadillas are usually made with corn tortillas, you can see how to do it in the cheese tacos recipe on the site. You need to soften the corn tortillas more, and not toast them the way you would a flour tortilla. There is definitely a difference in taste, the way that there is a difference in taste between corn bread and regular bread. ~Elise

  • Stephen

    Thanks! Just made one. It was Delicious!

  • Piotrek

    I followed this recipe since these were my first quesadillas ever and I found it clear and simple. I used large 10” burrito style tortilla and it worked just fine, more to eat :D. I used only cheese, green onions and tomatos. As you mentioned you gotta make them thin and to achieve that dice tomatoes in small cubes using one, maybe two slices of tomato. The smallest the ingredients, the flatter will the quesadilla be :-), I also used the spatula to press it down after I fold it. My third quesadilla was perfect, crisp, perfectly fried not burned, yummy! Someday I’ll give it a try using chicken or turkey meat.

  • Shana

    If I want to prepare these for a party, would it be okay to cook as instructed, freeze them overnight, and then bake right before the party begins so that they are served fresh?

    Uh, no, I don’t think I would even attempt that. It’s sort of like making a grilled cheese sandwich, freezing it and reheating, it’s just not going to be good. Of course if you try it and it works for you, great! ~Elise

  • Jenny Chan

    I just tried this recipe. Turned out awesome! It was easy to make and simply delicous. My husband loves it, my mom loves it, my 2 year old loves it. Thank you so much

  • jan

    Wow! The recipe was simple, and great!
    If people didn’t understand the instructions they need to spend another 5 minutes a day in the kitchen. Cooking is Love-Thanks again!

  • Stacia

    I’ve been making these quesadillas for a few months now and I love them! It’s great when I have some leftover chicken or shrimp, I just cook those up with some spices, then put them in the quesadillas with cheese and a few veggies. I will never go back to one of those tabletop grill quesadilla presses again.

  • April

    I’m making it right now. It smells great! Got to go, it’s starting to smoke!

  • Jessy

    I love your recipe ! For the people without quesadilla makers, cast iron pan, frying pan, etc I’m suggesting a tortilla warmer with separators I used it. Thank you, for your different variations to make quesadillas.

  • jackson

    Hey, I’m doing a Spanish project and this was perfect all of the kids loved it. Thx a bunch.

  • Nurse Hamster

    This is the only good looking recipe I have found and I want to customize it to copy a 3 Sisters (corn,squash,bean) Quesadilla in an out of town college pub I will probably never get to again. It had yellow corn, black beans, some sort of orange squash, and jalepeno slices mixed with cheddar and these were served with fresh salsa and sour cream. They were yum! The squash was cooked but just barely and was cut in 1/2″ x 1″cubes. Does anyone think I should precook it? If so, how?

  • longcat

    Simple and straighforward, recipe turned out great.

  • Ashley

    I love this recipe, i tried it and it was great…… its was so easy!

  • megan

    Hi Elise!

    This quesadilla recipe was simply amazing! I loved it! It was so easy and also fun! This recipe also helped me tremendously because at my work we each needed to bring something for a Christmas lunch party, and everybody wanted to know where I got this recipe!

    Thanks alot!

  • Kaitlyn

    I love it! I made it and it was wonderful thank you so much for the recipe.

  • Cathie

    I just bought a quesadilla cooker in the clearance bin without directions. Could you please tell me how to work one? Do I spray a vegetable oil on ‘both’ surfaces? Or do I just brush both sides with a ‘real’ vegetable oil? I love quesadillas and have never made them before. So any help to get me started would be great. I also want to use more than one cheese type in mine with the cubed chicken. I can’t wait to try this recipe out. Yummy my mouth is watering just thinking of eat one.

  • trisha

    Great, easy receipe! I loved it! SO filling too!

  • Steve Metsker

    Thanks! for a great recipe. The clear instructions made it easy for me to produce quesadillas that got rave reviews on my first attempt. I’m a newbie cook, and I really appreciate the help.

  • Misha

    A Casey.
    No. you just flip it, it doesnt really matter if the cheese melts to the side. As a matter of fact, the burned cheese taste excellent!

  • danny boy

    I’ve always made quesadillas by pre-packing them with all the goodies before actually putting it in the pan but I think this actually more fully cooks the cheese. Cheers to you, recipe!!

  • Erin

    I love your recepe…it is close to what I’ve already done, but I put fresh salsa inside of it and it is great… I love quesadillas!!!

  • Kymry

    Quesadillas are like American grilled cheese sandwiches – and I adore both!!! A friend of mine used to drizzle his with chili con queso after they were made – extra little zip. Also I tend to make mine in similar fashion except I use corn tortillas – matter of preference I guess similar to making a grilled cheese sandwich with wheat bread versus white bread.

  • Cecilia

    Me gusta este receta. Es muy excelente. Tuve que hice un proyecto para mi clase de español. Mis quesadillas fue deliciosas y mi familia le encanta la comida. Muchas gracias!

  • Cheryl

    I grew up in an hispanic family, but we always used corn torilla’s cooked in a frying pan with a little hot vegetable oil. Our favorite cheese was muenster. You should try these, they are wonderful!

  • Tylor

    The recipe is great. Thanks for providing me with optional ingredients, it helped with the project.

  • Sarah

    I got the quesadilla maker as a wedding present. It is definitely my favorite gift! This recipe has become a standard in my kitchen.

  • Hillorie

    This was great! I have been thinking about getting one of those quesadilla makers, but now I realize that I don’t need one! Also, I don’t have a cast iron pan, so I just used a regular sautee pan (one big enough for the tortilla to fit into) and covered it up with a cookie sheet – it worked fine! Thanks!

  • Lauren

    I’m doing a project for my spanish class, and I had to have a recipe on a typical mexican or spanish dish; I chose the quesadilla and used your recipe!!! My teacher loved it and I got a 100!!! :)

  • Lizz

    I LOVE the recipe!!!!! I was lookin on the web via google for a spainish food assignment and this was the best i found! Thx fr the recipe!!!!

  • Kevin D.

    Thanks for the recipe.
    It’s better than making a two tortilla quesadilla.
    I tend to put too many ingredients in those.

  • Andy

    very nice recipe, easy and delicious.

  • Bryanna

    I was craving a quesadilla that wasn’t prepared via the microwave and found this. An excellent recipe! I loved it.

  • Elise Bauer

    Hi Casey, You flip half of the tortilla over onto the other half, with the cheese in the middle. I apologize for the instructions not being clear enough. Enjoy!

  • Casey

    I want to try this recipe, but I have a question. When the cheese is melted, you say to turn the quesadilla over like an omlette, won’t the cheese stick to the pan? No where in the recipe do you say to cover the cheese with another tortilla. I probably sound stupid and just don’t get it, but please fill me in because I would really like to try it!