Cheese Quesadillas make a wonderful light snack or light lunch any time of the day or night. They are something which we have enjoy having fairly often in our house. Not only are they delicious, but they are incredibly simple and quick to make. They are also quite adaptable in that you can use whatever cheeses you have on hand to make them with, any size of soft tortilla and any number of quesadillas as you wish to eat or want to serve! You can also serve them with a wide variety of dips or spreads on the side.
Simple to make and easy to eat, these can be as fancy or as complicated as you wish to make them. I prefer to keep them more on the simple side. We like to enjoy them as a light lunch with our favourite salsa and some sour cream!
WHAT DO YOU NEED TO MAKE CHEESE QUESADILLAS
With a few ordinary ingredients and within a noticeably short period of time you, too, can be enjoying this quick and easy snack!
|Soft flour tortillas|
|Freshly grated cheese (medium cheddar, Jack cheese, etc.)|
|Finely chopped scallions|
|Your favourite dips to serve|
HINTS AND TIPS TO MAKE THE BEST CHEESE QUESADILLAS
Although they are quite simple to make, these hints and tips can help you to make these the best cheese quesadillas you have ever made.
- Read through the recipe several times and familiarise yourself with any ingredients, equipment and methods needed to make this recipe.
- Assemble all of your ingredients in one place prior to starting to cook. This can help to prevent you from forgetting anything or leaving anything out when you go to cook the recipe.
- Use a heavy based skillet that will conduct heat evenly and provide an even browning on the finished quesadilla.
- Use soft flour tortillas. You can use any size or flavour. Today I used street taco size in a mix of spicy and plain flour tortillas. Using different flavours can add extra interest and another dimension of taste.
- I use softened butter to lightly spread on one side of each tortilla. This helps them to crisp up nicely golden brown.
- Use a variety of cheeses, as well as cheeses with great melting properties. Today I used a mix of Medium Cheddar and Jack cheeses. The meltier the cheese the more goo factor you will have. Do not use cheeses with too mild a flavour, or you run the risk of having pretty bland quesadillas. I always like to grate my own cheeses if possible.
- Assemble the tortillas in the pan. This is so much easier and creates less mess than trying to move an already filled tortilla from your work surface into the pan.
- I sprinkle more cheese around the outside circumference of the tortilla than in the centre of the tortilla. Melted cheese naturally moves towards the centre and this will help your quesadillas to be more evenly filled.
- Be generous with your cheese filling. You want them to be oozing with cheesy generosity when they are finished.
- I have added some chopped scallions for additional flavour and colour. This is by no means necessary. You can play with this a bit and use chopped jalapenos or even chopped roasted peppers if you wish. I do think, however, in a cheese quesadilla it is best to keep any additions simple and low key. The cheese should be the star in these.
- Try not to be in too much of a hurry. Slow and steady wins the race here, and gives you a nicely browned and crisp surface.
- Cut into wedges with either a pizza cutter or a sharp knife.
- Because you have kept the quesadillas simple with simple flavours, you can be a bit more inventive with your dips.
As you can see these can be as simple or as complicated as you want them to be. It all depends on your own individual tastes and what you have in your cupboard.
HOW TO MAKE CHEESE QUESADILLAS
You will need a large heavy based skillet for this recipe.
Begin by grating your cheese(s). I find a combination of cheeses give the best flavour. For each quesadilla use a generous amount of your preferred cheese(s).
Trim, wash and finely chop your scallions.
Butter all of your tortillas on one side with softened butter.
Place a tortilla, buttered side down in the skillet. Top with the grated cheese, sprinkling it all the way to the edges of the tortilla. I tend to put more on the outer edge than in the centre.
Sprinkle with the chopped scallions and then place a second buttered tortilla on top, buttered side up.
Heat the skillet over medium to medium high heat. When it has turned golden brown on the bottom side, carefully flip it over to brown the top side.
Scoop out onto a cutting board and cut into wedges. The number of wedges you get will depend on the size of your quesadillas.
For a street taco size you will get about 4 per quesadilla. Larger tortillas will give you more and larger quesadillas.
Serve hot with your favourite dips.
WHAT TO SERVE WITH CHEESE QUESADILLAS
Because they are at heart remarkably simple, basic Cheese Quesadillas lend themselves perfectly toward your being able to play with what you choose to serve with them. You can serve them with any variety of options for dipping or spreading. Your choices might also differ depending on when and how you choose to serve them, as an entrée or as a snack.
Sour cream and tomato salsa are quite traditional, and welcome at any time. For a light lunch you may want to use a heartier dip such as guacamole or refried beans, in addition to some sour cream. I also might serve a salad on the side if presenting these to my family as a lunchtime entrée!
Cheese Quesadillas also make interesting croutons to serve on the top of hot soups such as a spicy tomato soup. They are also quite acceptable to serve with soups in the place of rolls or crackers. Let your imagination be your guide!
Now don’t you think these look incredibly yummy!! I think so! Despite being amazingly simple to make and using simple ingredients, there is no reason these delicious Cheese Quesadillas cannot be stars and shine on your table! As a snack or as a simple entrée, these fabulous crisp and lush cheesy bites are sure to please everyone!
For the quesadillas:
- Soft flour tortillas
- Freshly grated cheese (medium cheddar, Jack cheese, etc.)
- Finely chopped scallions
- Softened butter
To serve: (optional)
- Tomato salsa
- Dairy sour cream
- Re-fried beans
- You will need a large heavy based skillet for this recipe. Begin by grating your cheese(s). I find a combination of cheeses give the best flavour. For each quesadilla use a generous amount of your preferred cheese(s).
- Trim, wash and finely chop your spring onions.
- Butter your tortillas on one side with softened butter.
- Place a tortilla, buttered side down in the skillet. Top with the grated cheese, sprinkling it all the way to the edges of the tortilla. I tend to put more on the outer edge than in the centre.
- Sprinkle with the chopped scallions and then place a second buttered tortilla on top, buttered side up.
- Heat the skillet over medium to medium high heat. When it has turned golden brown on the bottom side, carefully flip it over to brown the top side.
- Scoop out onto a cutting board and cut into wedges. The number of wedges you get will depend on the size of your quesadillas.
- For a street taco size you will get about 4 per quesadilla. Larger tortillas will give you more and larger quesadillas.
Serve hot with your favourite dips.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.