If you’ve ever typed “how do you spell cheese quesadilla� into a search bar, you’re not alone—it’s a tricky word. The correct spelling is quesadilla (keh-sah-DEE-yah), and it refers to a Mexican dish made of a tortilla filled with cheese, folded, and cooked until the cheese melts. This recipe gives you a perfectly crisp, golden quesadilla with a gooey, stretchy center every time, using just a handful of ingredients and a hot skillet.
Ingredients
- 4 large flour tortillas (8-inch / 20 cm)
- 2 cups (226 g) shredded cheese, such as Monterey Jack, cheddar, or a blend
- 2 tbsp (30 g) unsalted butter or neutral oil, for the pan
- Optional: 1/4 cup (60 g) cooked and shredded chicken, black beans, or sautéed peppers
- For serving: salsa, sour cream, guacamole, or pico de gallo
Instructions
- Lay one tortilla flat on a clean work surface. Sprinkle 1/2 cup (56 g) of shredded cheese evenly over one half of the tortilla, leaving a 1/2-inch (1.25 cm) border at the edge. If using any fillings like chicken or beans, scatter them over the cheese.
- Fold the empty half of the tortilla over the cheese, pressing gently to create a half-moon shape.
- Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon (7 g) of butter or a drizzle of oil and swirl to coat the pan.
- Place the quesadilla in the skillet. Cook for 2 to 3 minutes, until the bottom is golden brown and crisp. Use a spatula to check the underside—it should be deeply browned but not burnt.
- Flip carefully with the spatula. Cook the other side for another 2 to 3 minutes, until golden and the cheese is fully melted. If the cheese isn’t melting but the tortilla is browning too fast, lower the heat to medium-low and cover the pan with a lid for 1 minute.
- Transfer to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter. Repeat with the remaining tortillas and cheese.
Tips
- Use the right cheese: Monterey Jack, Oaxaca, or a blend of cheddar and mozzarella melt best. Pre-shredded bagged cheese often contains anti-caking agents that can make the texture grainy; shredding your own from a block gives a smoother melt.
- Don’t overstuff: Too much filling makes the quesadilla hard to flip and can cause the cheese to spill out. Stick to about 1/2 cup (56 g) of cheese per tortilla.
- Keep the heat moderate: High heat burns the tortilla before the cheese melts. Medium heat gives you a crisp exterior and a fully melted interior.
- Let it rest before slicing: A 1-minute rest lets the cheese set slightly, so the filling doesn’t ooze out when you cut it.
Serving Suggestions
Serve quesadillas hot, cut into wedges, with a side of salsa, sour cream, or guacamole. They also pair well with Mexican rice, refried beans, or a simple green salad. For a heartier meal, add a bowl of black bean soup or tortilla soup on the side.
Variations
- Protein: Add cooked, shredded chicken, ground beef (cooked to 160°F / 71°C), carnitas, or chorizo.
- Vegetarian: Sautéed mushrooms, zucchini, corn, or black beans make a filling meatless version.
- Spicy: Add sliced jalapeños, a drizzle of hot sauce, or a pinch of cayenne to the cheese.
- Breakfast: Fill with scrambled eggs and cheese, and serve with a side of pico de gallo.
- Quesadilla de huitlacoche: A traditional Mexican version uses huitlacoche (corn fungus), which has an earthy, mushroom-like flavor. If you can’t find it, substitute sautéed mushrooms.
Storage and Reheating
Cooked quesadillas keep in the refrigerator for up to 3 days. Store them in an airtight container with parchment paper between each one to prevent sticking. To reheat, place them in a dry skillet over medium heat for 2 to 3 minutes per side, or in a toaster oven at 350°F (175°C) for 5 to 7 minutes until crisp. Avoid microwaving, which makes the tortilla soggy. You can also freeze cooked quesadillas for up to 2 months; reheat from frozen in a skillet over medium-low heat, covered, for 6 to 8 minutes per side.
Frequently Asked Questions
Is it spelled “quesadilla� or “quesadilla�? It is spelled quesadilla—with a “q,� a “u,� an “e,� an “s,� an “a,� a “d,� a double “l,� and an “a.� The double “l� is pronounced like a “y� in Spanish, so it sounds like “keh-sah-DEE-yah.�
Can I use corn tortillas instead of flour? Yes, but corn tortillas are smaller and more prone to cracking. Warm them briefly in a dry skillet before filling so they become pliable. Use about 2 smaller corn tortillas per quesadilla, with the cheese sandwiched between them, and cook as directed.
Why did my quesadilla turn out soggy? Sogginess usually comes from too much filling, especially wet ingredients like salsa or cooked vegetables that release moisture. Pat fillings dry before adding, and don’t overload the tortilla. Also, make sure your pan is hot enough to crisp the outside quickly.
Can I make quesadillas in the oven? Yes. Place filled tortillas on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes, flipping halfway, until golden and the cheese is melted. This works well when making several at once.
What cheese is most authentic? In Mexico, quesadillas are often made with Oaxaca cheese, a stringy, mild white cheese similar to mozzarella. Chihuahua cheese or asadero are also traditional. If those aren’t available, Monterey Jack or a mild cheddar are good substitutes.
Can I add raw meat to a quesadilla? No—all meat should be fully cooked before adding to the quesadilla. Ground beef or chicken must reach a safe minimum internal temperature of 160°F (71°C) for ground meat and 165°F (74°C) for poultry, measured with a food thermometer, before being placed inside.
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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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