Cheese Quesadilla recipe - easy & flavorful!

close up of cheese quesadillas on a white plate topped with salsa and sour cream.

Cheese Quesadilla recipe - easy & flavorful!

Course: Main Course

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 305cal

Author: Ashley Fehr

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!

Print Recipe

US Customary - Metric

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

Storage

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