5.0 from 309 votes
Cheese Quesadilla
This cheese quesadilla is made on a flour tortilla on the stovetop! Just heat your pan, add butter, and build your quesadilla and eat in just 5 minutes!
Cook Time
mins
Total Time
5 mins
Servings: 2 servings
Calories: 365 kcal
Course:
Main Course , Lunch
Cuisine:
Mexican
Ingredients
- 2 teaspoons unsalted butter or olive oil
- 2 inch flour tortillas
- ½ cup shredded cheddar cheese
- guacamole for serving
Instructions
- Heat the butter or olive oil in a large non-stick skillet over medium-high heat.
- Add one tortilla to the pan and scatter the cheddar cheese in an even layer all over the tortilla. Place the second tortilla on top of the cheese.
- Cook for 2-3 minutes or until the bottom of the tortilla starts to become golden brown. Carefully flip the tortilla and cook on the other side for 2-3 minutes or until the bottom of the tortilla becomes golden brown.
- Remove the quesadilla from the pan and place on a cutting board. Use a knife or pizza cutter to cut the quesadilla into 6 triangles. Serve with guacamole or your favorite dipping sauce.
Cup of Yum
Notes
- Storage: Leftover quesadillas can be stored in an airtight container for up to 5 days in the fridge. Gently reheat in a frying pan over medium-low heat until warmed through.
- To freeze, tightly wrap in foil or plastic wrap and place in freezer-safe zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.
- Tips:
- Watch the butter. If using butter instead of olive oil, watch it carefully as it melts to prevent it from burning.
- If using butter instead of olive oil, watch it carefully as it melts to prevent it from burning.
- Let the quesadillas rest. Before cutting into the quesadilla, give them some time to cool down slightly so the cheese sets.
- Before cutting into the quesadilla, give them some time to cool down slightly so the cheese sets.
- Cut into triangles. Once cooked, cutting the quesadillas into triangles allows for easier serving and dipping. A pizza cutter or a sharp knife works well for this task.
- Once cooked, cutting the quesadillas into triangles allows for easier serving and dipping. A pizza cutter or a sharp knife works well for this task.
- Don't overfill the quesadilla. Whether or not you're using other fillings besides cheese, be mindful not to overfill the quesadilla and leave a small border on the edges. This ensures easy flipping and prevents spillage.
- Whether or not you're using other fillings besides cheese, be mindful not to overfill the quesadilla and leave a small border on the edges. This ensures easy flipping and prevents spillage.
- Make a smaller quesadilla with one tortilla. Instead of laying two tortillas on top of each other with the cheese layer in between, you can add cheese to half a tortilla and fold it over. I do this often when it's for one serving.
- Instead of laying two tortillas on top of each other with the cheese layer in between, you can add cheese to half a tortilla and fold it over. I do this often when it's for one serving.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
701mg
(29%)
Potassium
110mg
(3%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
408IU
(8%)
Calcium
303mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 701mg | 29% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 408IU | 8% |
| Calcium | 303mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.