Cheese quesadillas are a quick, satisfying meal made from flour tortillas and melted cheese, griddled until crisp and golden. They are popular across the US and Mexico, and while they are not low-carb, knowing the exact carb count helps you fit them into your daily goals. This recipe gives you a standard cheese quesadilla with precise nutrition information, plus tips to lower the carbs if you need to.
Ingredients
- 1 large flour tortilla (10-inch / 25 cm, about 60 g) – ~32 g carbs
- 1/2 cup (56 g) shredded Monterey Jack or cheddar cheese – ~1 g carbs
- 1 teaspoon (5 ml) olive oil or butter, for the pan
- Optional: 2 tablespoons (30 g) salsa or pico de gallo for serving – ~2 g carbs
Instructions
- Heat a non-stick skillet over medium heat. Add the oil or butter and let it melt and coat the pan.
- Place the tortilla flat in the pan. Sprinkle the shredded cheese evenly over one half of the tortilla.
- Fold the other half over the cheese to form a half-moon shape. Press gently with a spatula.
- Cook for 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula.
- Cook the other side for 2–3 minutes until golden and the cheese is fully melted. If the cheese isn’t melting, cover the pan with a lid for the last minute.
- Remove from the pan, let rest for 1 minute, then cut into wedges. Serve hot with salsa if desired.
Tips
- Carb count varies by tortilla: The biggest factor is the tortilla. A 10-inch flour tortilla has about 32 g carbs, but some brands have 40 g or more. Check the label. For a lower-carb version, use a low-carb tortilla (about 5–10 g carbs) or a corn tortilla (about 25 g carbs for two).
- Don’t overstuff: Too much cheese can make the quesadilla soggy and hard to flip. Stick to 1/2 cup (56 g) for a 10-inch tortilla.
- Use medium heat: High heat burns the tortilla before the cheese melts. Medium heat gives you a crisp exterior and gooey interior.
- Let it rest: Resting for 1 minute before cutting keeps the cheese from oozing out and makes it easier to handle.
Serving Suggestions
Serve the quesadilla with a side of sour cream (2 tablespoons adds ~1 g carbs), guacamole (2 tablespoons adds ~2 g carbs), or a fresh salad. For a fuller meal, pair it with black beans or a light soup.
Variations
- Add protein: Add 2 oz (56 g) cooked chicken, beef, or pork – this adds 0 g carbs but increases protein. If using ground meat, cook to 160°F (71°C) safe minimum.
- Veggie boost: Add sautéed bell peppers, onions, or mushrooms. These add about 3–5 g carbs per 1/4 cup.
- Different cheese: Use pepper jack for a spicy kick, or a blend of cheddar and mozzarella for extra meltiness.
- Whole wheat tortilla: Whole wheat tortillas have similar carbs (about 30–35 g per 10-inch) but add more fiber.
Storage and Reheating
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat for 2–3 minutes per side, or in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it makes the tortilla rubbery.
Frequently Asked Questions
How many carbs are in a cheese quesadilla from a restaurant? Restaurant versions vary widely, but a typical 10-inch flour quesadilla with cheese has about 40–50 g carbs, because they often use larger tortillas and add extra ingredients. The homemade version here is about 33–35 g.
Can I make a low-carb cheese quesadilla? Yes. Use a low-carb tortilla (5–10 g carbs) or a cheese-shell quesadilla (using baked cheese as the wrap). That can bring the total to under 10 g carbs.
Is a quesadilla keto-friendly? Traditional flour tortillas are not keto-friendly due to high carbs. However, with a low-carb tortilla or cheese shell, it can fit a keto diet.
What is the best cheese for quesadillas? Monterey Jack, cheddar, or Oaxaca cheese are ideal because they melt smoothly. Avoid hard cheeses like Parmesan, which don’t melt as well.
Can I use corn tortillas instead? Yes, but corn tortillas are smaller and more fragile. Use two small corn tortillas (about 25 g carbs total) and cook them like a taco, or stack them with cheese in between.
How do I count carbs if I add meat or veggies? Add the carb counts from the nutrition labels of each ingredient. Meat has 0 g carbs, but vegetables like onions and peppers add 3–5 g per serving.
Storage and Reheating (continued)
For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Reheat from frozen in a skillet over low heat, covered, for 5–7 minutes, or until heated through and crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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