This cheese quesadilla recipe is made on a Blackstone griddle, giving the tortillas a wonderfully crispy, golden exterior and perfectly melted cheese inside. It’s a quick, versatile meal that works for lunch, dinner, or a snack, and the large flat cooking surface makes it easy to cook several at once. The high heat and even cooking of the griddle create a superior texture compared to a skillet, and you can customize it with your favorite proteins and vegetables.
Ingredients
- 4 large flour tortillas (10-inch / 25 cm)
- 2 cups (226 g) shredded Monterey Jack cheese (or a blend of cheddar and Monterey Jack)
- 2 tablespoons (30 ml) vegetable oil or melted butter, for brushing
- Optional: 1/2 cup (75 g) cooked, seasoned chicken or black beans, diced bell peppers, or onions
- For serving: salsa, guacamole, sour cream, or pico de gallo
Instructions
- Preheat your Blackstone griddle to medium heat (about 350°F / 175°C). If your griddle has a lid, close it for a few minutes to ensure even heating.
- While the griddle heats, lay the tortillas on a clean work surface. Sprinkle about 1/2 cup (56 g) of shredded cheese evenly over one half of each tortilla. If using any optional fillings, distribute them over the cheese.
- Fold the empty half of each tortilla over the cheese, creating a half-moon shape. Press down gently.
- Lightly brush the top of each folded quesadilla with oil or melted butter.
- Place the quesadillas on the hot griddle, oiled-side down. Cook for 2-3 minutes, or until the bottom is golden brown and crisp.
- Brush the top side with more oil, then flip carefully using a spatula. Cook for another 2-3 minutes, until the second side is golden brown and the cheese is fully melted.
- Remove from the griddle and let rest for 1 minute. Cut into wedges and serve immediately with your favorite toppings.
Tips
- Don’t overstuff: Too much cheese or filling can make the quesadilla difficult to flip and cause the filling to spill out. Stick to about 1/2 cup of cheese per tortilla.
- Use medium heat: High heat will burn the tortilla before the cheese melts. Medium heat ensures the cheese melts evenly while the tortilla crisps up nicely.
- Press gently: When flipping, use a wide spatula and press down slightly to help the cheese bind the tortilla together.
- Customize your cheese: Feel free to use any good melting cheese like Oaxaca, Chihuahua, or a Mexican blend. Avoid aged cheeses like sharp cheddar alone, as they can become oily.
Serving Suggestions
Serve the quesadillas hot, cut into wedges, with a side of salsa, guacamole, sour cream, or a fresh pico de gallo. They also pair well with Mexican rice, refried beans, or a simple green salad. For a heartier meal, add a side of grilled vegetables or a corn and black bean salad.
Variations
- Protein: Add cooked, seasoned chicken, beef, or shrimp. For a vegetarian option, use black beans or refried beans.
- Veggie: Sauté sliced bell peppers, onions, and mushrooms on the griddle before making the quesadillas, then add them to the filling.
- Spicy: Add sliced jalapeños, a drizzle of hot sauce, or a pinch of cayenne pepper to the cheese.
- Breakfast: Fill with scrambled eggs, cooked bacon or sausage, and cheese for a breakfast quesadilla.
Storage and Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on the griddle or in a skillet over medium heat for 2-3 minutes per side, until hot and crispy. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make the tortilla soggy.
Frequently Asked Questions
Can I use corn tortillas? Yes, you can, but they are smaller and more fragile. Use two corn tortillas with cheese in between, like a quesadilla, and cook them gently. They will be crispier and have a different flavor.
Why is my quesadilla not crispy? This is usually due to too low heat or not enough oil. Make sure the griddle is at medium heat and you brush the tortillas with a thin layer of oil or butter before cooking.
How do I keep the filling from falling out? Don’t overfill, and let the quesadilla rest for a minute after cooking before cutting. The cheese will set slightly and hold everything together.
Can I make these ahead of time? Yes, you can assemble the quesadillas (without cooking) and refrigerate them for up to 24 hours. Cook them straight from the fridge, adding a minute or two to the cooking time.
What is the best cheese for quesadillas? Cheeses that melt well are best, such as Monterey Jack, Oaxaca, Chihuahua, mozzarella, or a Mexican blend. These have a high moisture content and melt smoothly.
Do I need to use oil on the griddle? It’s recommended. A thin layer of oil or butter on the tortilla helps achieve a golden, crispy texture and prevents sticking. You can also add a small amount of oil to the griddle itself.
Related
- Pakora with Green Chutney: Crispy Fritters Recipe
- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
- Pakora Recipe UK: Crispy Onion & Veg Fritters
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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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