This Cheese Quesadilla recipe is perfectly golden on the outside with oozing melted cheese, and sauteed onions and peppers on the inside! It’s a classic and one of my favorites!
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Quesadillas are one of the easiest and tastiest snacks or lunches around.
We have them for all sorts of things, from an after-school snack to a quick lunch, picnics, or quick and easy dinners.
The best thing about quesadillas is that they’re versatile, but they’re also delicious!
These cheesy quesadillas are filled with mozzarella cheese as well as sautéed onions and peppers, but if you want some added protein I recommend this Chicken Quesadilla!
We love mozzarella cheese, so we’ve used that in this recipe, but you can mix it up to use whatever you like: cheddar and monterey jack or both great options!
The added onion and pepper give these a wonderful flavor, a bit of color, and some nutrients too, but feel free to experiment and make them your own.
Cook them on the stovetop, like in this recipe, or make Air Fryer Quesadillas if you prefer!
Try my Make-Ahead Breakfast Quesadillas for something a bit different for breakfast, or my Strawberry Cheesecake Quesadillas for some quesadilla magic for dessert!
You’ll love these Chicken Alfredo Quesadillas, and my Honey Lime Chicken Quesadilla too!
Ingredients Needed:
- Oil: use oil to sauté the veggies and cook the quesadillas in the pan. Canola oil or another neutral-flavored oil will work well. You could also use non-stick cooking spray.
- Vegetables: use freshly diced green and red bell peppers, as well as some red onion, to add a great savory flavor, some color, and nutrients!
- Seasoning: use a combination of chili powder and garlic powder for a spicy and savory taste.
- Cheese: use freshly grated mozzarella cheese rather than pre-shredded cheese if you can. It melts better!
- Tortillas: this recipe will work well with flour tortillas or corn tortillas, regular or gluten-free.
- Salsa and Sour Cream: I always serve quesadillas with some tomato salsa and sour cream (or plain yogurt instead of sour cream).
How to Make a Cheese Quesadilla
This is a quick and easy recipe! Full instructions are included in the recipe card below.
- Sauté veggies: Sauté peppers and onions in a large skillet and sprinkle with chili powder and garlic powder. Remove them from the pan.
- Add tortilla to the pan: Place two tortillas in the skillet top half of each tortilla with cheese, peppers, and more cheese.
- Fold tortillas: Fold each tortilla over to form a semi-circle.
- Cook: Cook until golden brown on top and the cheese is melted, flipping halfway through. Serve with sour cream and salsa.
Cheese Quesadilla FAQs
For the crispiest quesadillas, cook with oil. You can cook with butter if you prefer a buttery taste, though.
Store leftover quesadillas in an airtight container or wrapped tightly in plastic wrap, in the refrigerator for up to 3 days. Allow them to cool to room temperature before putting them in the fridge.
To reheat, use the air fryer or a skillet on medium heat for a few minutes per side.
Yes! Assemble and cook your cheese quesadillas as directed, and let them cool completely. Line the cooled quesadillas on a baking sheet and flash-freeze them until solid. Then, transfer them to an airtight container or ziplock bag and store them in the freezer for up to 2 months. Thaw and reheat in the microwave, or thaw overnight in the fridge, then warm in a skillet until heated through.
Tips and Notes
- Secure the quesadilla. You might need to secure the top part of the tortilla to the bottom bit with a toothpick or two. Do this if it’s particularly full to prevent the filling from falling out before the melted cheese secures it, or do this if you’re using less cheese.
- Block of cheese. Use a block of cheese and grate it yourself when you can. Pre-shredded cheese often has a floury substance on it that takes away from the flavor of the cheese and prevents it from melting smoothly.
- Pizza Cutter. You can cut quesadillas with a sharp knife, but it’s easiest to cut them with a pizza cutter!
Cheese Quesadilla Variations
- Vegetables: Yes, I cheated! I added vegetables to this cheese quesadilla. You can obviously make this Cheese Quesadilla recipe with only cheese, but I promise a little bit of sautéed veg adds a big flavor.
- Cheese. Choose any cheese you love! I often have mozzarella or cheddar cheese, but a Mexican cheese blend or Monterey Jack cheese would be a great option as well.
- Protein. Add some Shredded Chicken, or a mixture of black beans and kidney beans like in my Vegetarian Chili for extra protein in these quesadillas.
Serving Suggestions
Serve your quesadillas with my Homemade Salsa, or try some Spicy Mayo or Rotel Dip with them too!
Cut your quesadillas into quarters or into eight pieces and serve them as an appetizer with Taco Dip, Mini Mexican Wonton Quiches, and Breakfast Taco Bites for a Mexican-themed party!
Cheesy quesadillas go well with Southwest Potato Salad for a picnic, or they make a great side to Mexican Baked Mac and Cheese!
More Mexican Recipes to Try
Cheese Quesadilla recipe – easy & flavorful!
written by Ashley Fehr
Ingredients
- 1 tablespoon oil
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- ½ small red onion finely diced
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- 4 medium flour tortillas (or corn)
- salsa and sour cream for serving
Instructions
- Heat a large skillet over medium-high heat and add oil.
- Add peppers and onions, and sprinkle with chili powder and garlic powder. Stir to coat and cook until crisp-tender, about 3-4 minutes. Remove them from the pan.
- Use a wet paper towel to wipe out the skillet (don’t burn your fingers!). Spray with nonstick spray or use a drizzle of oil.
- Place tortillas in the skillet, and top half of each tortilla with 2-3 tablespoons of cheese, peppers, and 2-3 more tablespoons of cheese. The amounts you will need will depend on the size of your tortillas and your preferences.
- Fold each tortilla over to form a semi-circle. Cook until golden brown on top and the cheese is melted, flipping halfway, about 3 minutes per side.
- Repeat until all the quesadillas are cooked. Serve with sour cream and salsa.
Notes
- Store: Store leftover quesadillas in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Allow them to cool to room temperature before putting them in the fridge.
- Freeze: Assemble and cook your cheese quesadillas as directed, and let them cool completely. Line the cooled quesadillas on a baking sheet and flash-freeze them until solid. Then, transfer them to an airtight container or ziplock bag and store them in the freezer for up to 2 months. Thaw and reheat in the microwave, or thaw overnight in the fridge, then warm in a skillet until heated through.
Nutrition Information
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Natasha says
This Cheese Quesadilla recipe is my new favorite! They are crispy on the outside and super cheesy inside. So perfect.
Natasha says
This Cheese Quesadilla recipe is my new favorite! They are crispy on the outside and super cheesy inside.
Hannah B says
My kids new favorite!! I’ve made it for lunch and dinner. So easy to make!
The Recipe Rebel says
Great to hear! Thank you Hannah!
Kristyn says
You have taken the classic quesadilla to a new level!! We make quesadillas a lot at out house & I think I will need to make extra just so I can make them like this!! So yummy!!
The Recipe Rebel says
Thanks Kristyn!
Shaheen says
Thanks for this delicious recipe! i am loving it
Nina szymanski says
Can’t wait to try this!!!I love that you put peppers and onion in these. I’M going to add crumbled hamburger and taco seasoning.Will let you know how this turns out.
The Recipe Rebel says
Hope you enjoy it Nina!