What’s not to love about a perfectly crisp, cheese-filled quesadilla? The first time my sister Jenny made me a quesadilla, I sighed with the first bite and knew that my quesadilla-making world had been changed. I’ll owe her forever for teaching me how to make perfect quesadillas.
For so many years, I’d been toasting my dry tortillas happily, allowing the cheese to form melted deliciousness between the layers.
Don’t get me wrong, quesadillas are good that way, really good. However, a tortilla rubbed with just a tiny bit of butter? It’s a whole different ball game. The edges and outside of the quesadilla are still crispy, and that hint of butter is just perfect.
I’ve been known to ask Jenny to make me a quesadilla for dinner more than a few times when visiting her. Made simply with cheese or filled with all sorts of additional deliciousness, this is my kind of meal.
I shared many of these quesadilla-making tips in my first cookbook, The Weeknight Dinner Cookbook. Quesadillas are everything I love in a last-minute lunch or dinner. Heck, they make an amazing breakfast too – these Denver Omelet Breakfast Quesadillas sound fantastic.
Quesadillas
There’s something awesome about a meal that you can pull together with just cheese, tortillas, and a handful of random leftovers or other ingredients from the refrigerator.
I adore quesadillas for their ability to transform leftovers into something that I crave. While my youngest prefers his made simply with cheese, the rest of us choose our favorite fillings and fill them however we like best.
Chop the fillings small and have fun with your favorite combinations. I’ve been known to stash leftover Slow-Cooker Pork Carnitas or Best Ever Taco Meat in the back of the refrigerator, just to make a quesadilla for my lunch the following day.
Warm crisp tortillas, melting cheese, and an abundance of vegetables fill these mouthwatering Loaded Vegetable Quesadillas.
How To Make Quesadillas
Making the quesadillas with a single folded tortilla is much easier than with two stacked tortillas. Place the buttered tortilla butter side down in the pan, top one half of the tortilla with cheese, and fold it over on itself.
When it’s time to flip it, slide your spatula under the open side and flip the quesadilla so that the crease stays against the pan, preventing any foods from spilling out.
When making quesadillas for a crowd, I recommend using an electric griddle. (This is the griddle we use and I love it!) Set the griddle to medium-high heat and grease the griddle with 1 tablespoon of butter. Place 3-4 tortillas on the griddle (leaving half of each tortilla off the side).
Fill the side of the tortilla that is on the griddle, fold, and follow the above directions for cooking. You should be able to cook 3-4 quesadillas at a time and it will streamline the process.
A few years ago, I was fortunate to visit two dairy farms and meet the farmers themselves. Milk makes it from Ohio and West Virginia dairy farms to your fridge in just 48 hours, making it a fresh source of high-quality protein.
One serving of milk, cheese or yogurt provides 8 grams of high-quality protein and a powerful package of 9 essential nutrients. Most experts recommend 3 servings of dairy every day.
My boys easily drink at least a gallon of milk every day. (There’s nothing quite like the looks I get when I pick up 4-6 gallons of milk at a time when grocery shopping.) I’m a wee bit envious of my grandparents and the rural milk delivery that was an option in their time. Though truth be told, it’s unlikely I’d be willing to trade my internet and cell phone for that milk delivery convenience.
Frank Burkett is a 5th generation dairy farmer in Canal Fulton, just about an hour outside of Cleveland. He works alongside his three uncles and several cousins at Clardale Farms, which is named for their grandparents, Dale and Clara Rohr. Together the family cares for 690 dairy cows and farms 900 acres of cropland.
Brothers Bill and Tom Indoe are dairy farmers from Medina County, Ohio. The brothers milk about 75 cows and have been farming for nearly five generations.
In Ohio and West Virginia, dairy farm families raise more than 260,000 dairy cows on about 2,000 dairy farms. In an average year, Ohio and West Virginia dairy cows produce approximately 5.5 billion pounds, or about 640 million gallons, of milk.
Milk travels from the farm to the grocery store in as little as 48 hours (sometimes it could be more, but generally it is within two days), making it a fresh source of high-quality protein. Most Americans live about 100 miles from a dairy farm, and, on average, milk travels less than 300 miles to get from the dairy farm to your local grocery store. So, milk really is very fresh and local.
How To Make Quesadillas on the Stove
- Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan.
- Sprinkle 3 tablespoons of cheese, ¼ cup of your favorite filling, and an additional 2-3 tablespoons of cheese on just one half of the open tortilla. Fold the tortilla over on itself and let it cook for 2-3 minutes.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
- Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot and serve warm. Repeat as desired.
Our Favorite Quesadilla Combinations
- pulled pork, onions, and mozzarella cheese
- chopped chicken, peppers, and pepper jack cheese
- chopped baby spinach, thin mushrooms, chopped chicken, fontina
- thinly sliced apple, fontina, and cheddar cheese
- roasted broccoli and cheddar cheese
- thin sliced mushrooms, zucchini, and monterey jack cheese
- scrambled eggs, crumbled bacon or sausage, cheddar cheese
- roasted green chile, cheddar, pepper jack or monterey jack
Quesadillas
Ingredients
- 8 flour tortillas
- 4 teaspoons butter
- 3 cups shredded cheese: cheddar, monterey jack, pepper jack, fontina, swiss, or mozzarella
- 1 ½ – 2 cups optional filling, see below
Instructions
- Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan. Sprinkle 3 tablespoons of cheese, ¼ cup of your favorite filling, and an additional 2-3 tablespoons of cheese on just one half of the open tortilla. Fold the tortilla over on itself and let it cook for 2-3 minutes.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
- Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot and serve warm. Repeat as desired. Enjoy!
Notes
pulled pork, onions, and mozzarella cheese
chopped chicken, peppers, and pepper jack cheese
chopped baby spinach, thin mushrooms, chopped chicken, fontina
thinly sliced apple, fontina, and cheddar cheese
roasted broccoli and cheddar cheese
thin sliced mushrooms, zucchini, and monterey jack cheese
scrambled eggs, crumbled bacon or sausage, cheddar cheese
roasted green chile, cheddar, pepper jack or monterey jack
Nutrition
{originally published 6/6/19 – recipe notes and photos updated 3/14/22}
Are you lucky enough to have leftover cheese? Check out these cheese storage tips and find out how to keep it fresh to use later.
To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows, and follow milk’s journey from farm to fridge, visit Drink-Milk.com.
Disclosure: I partnered with American Dairy Association Mideast to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.
Rie says
Hi Mary,
Great post. What are your thoughts/recommendations for using corn tortillas? I have a gluten free family memeber. Thanks
Mary Younkin says
Corn tortillas work great for quesadillas, Rie.
Virginia Dilldine says
sound so good will try this quesadilla tonight.
Mary Younkin says
I’m glad you like the recipe, Virginia! Quesadillas are such a great EASY dinner option.
John W says
Pizza sauce and pepperoni make a fine addition to the standard cheese quesadilla.
Mary Younkin says
I agree, John!
Sharon says
I’ve always had trouble making quesadillas but these turned out perfectly! Added shredded chicken and pepper jack cheese and served with chips & salsa. Definitely keeping this recipe!
Mary Younkin says
I’m so happy that you love the quesadillas, Sharon.
vivian says
Great recipe directions and tips. I made mine with a tex-mex cheese blend, refried beans, and sauteed zucchini. Great way to use up what you have. Served with sour cream and salsa, and coleslaw on the side. Thanks for a great recipe!
Mary Younkin says
I’m so glad you like it!
Claire Lindemyer says
yummy and easy
Mary Younkin says
Yes, they are, Claire.
Les says
So good. I found Ezekiel tortillas at Wholefoods. Turned out better than I could have imagined! Thank you
Mary Younkin says
I’m glad the quesadillas were enjoyed, Les!
Judy says
From someone who grew up in Ohio and is living in Colorado, it’s kind of refreshing to hear a friend talking about Canal Fulton and Ohio dairy farmers. I was just looking for an easy quesadillo. Go Girl! 🙂 Thanks! Judy
Mary Younkin says
Glad to hear that another Ohioan is loving the recipes, Judy! Enjoy the quesadilla, and happy cooking.
Stacy Dietrich says
Can you substitute the butter with veggie oil or olive oil?
Mary Younkin says
I don’t see why not, Stacy. I hope you love the quesadillas! Happy cooking.
Stan Quick says
I was looking for recipes I could make and store for ready to eat breakfasts. Due to medical issues, I batch cook and these work well for me. The big plus is I can use left-overs in a new way. Thank you!
Mary Younkin says
I’m thrilled the quesadillas are a hit, Stan.
Eleisia says
I just made a cheese quesadilla using a little butter on one side of the tortilla and a little coating the skillet and it was delicious. I agree. The butter adds to the flavor.
Mary Younkin says
Butter makes such a difference, Eleisia. I’m so glad you enjoyed the quesadilla. Happy cooking!