We bet you haven't had a Cheese Quesadilla like this before! Soft flour tortillas get filled cheese—and cooked until the cheese is melted in the middle and crispy on the edges. A thin layer of hot sauce adds flavor and a mild heat. And, the tang balances out the richness of the cheese. It's a simple upgrade that makes all the difference.
Cheese quesadillas make an easy family-friendly meal or snack. You can serve them on their own—or pair with guacamole, salsa, or chipotle mayo. They're also delicious with Mexican-inspired cocktails, like Spicy Mango Margaritas or Grapefruit Palomas.
Why you'll love this recipe
- Easy: Only 4 ingredients and 8 minutes to make!
- Delicious: It's hard to go wrong with cheese and tortillas. But this recipe truly makes the best cheese quesadillas—thanks to an extra "secret" ingredient from your pantry. And, did we mention, crispy cheesy edges?!
- Versatile: Cheese quesadillas can be enjoyed as a snack or meal. And, they can be served on their own—or with sides and dip. You choose.
- Family friendly: This is a dish that the whole family can enjoy!
Recipe video
Watch how to make these Cheese Quesadillas step-by-step
Ingredients (and substitutes)
You only need 4 ingredients to make these yummy cheese quesadillas:
- Tortillas: We use medium-sized flour tortillas. But, you could use corn tortillas instead. Corn tortillas are a good gluten-free option. You could use smaller or larger tortillas, just adjust the amount of cheese and hot sauce accordingly.
- Cheese: We recommend Monterey Jack Cheese with Jalapenos. Monterey Jack is a mild cheese that melts smoothly. A jalapeno variety adds flavor and mild heat. Or, you could use cheddar cheese instead. We recommend grating the cheese yourself, because it melts better.
- Hot Sauce: The trick to these cheesy quesadillas is spreading a thin layer of hot sauce inside! We recommend a Mexican-style hot sauce for this recipe. But, you could use another type of hot sauce like Sriracha or a substitute.
- Butter: A bit of melted butter helps the tortilla get golden-brown and crispy in the pan. And, it prevents the tortilla from sticking. You could instead use a neutral oil (like grapeseed oil).
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
These easy cheese quesadillas are so quick to make. Here's how:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Shred your own cheese: Store-bought shredded cheese typically has additives to prevent it from clumping in the bag. So, we recommend shredding your own cheese. Not only will it taste better, but the cheese will also melt more smoothly.
- Make crispy cheese edges: When you're sprinkling cheese over the tortilla, don't worry if some spills over the edges onto the pan! This cheese will get extra crispy and golden brown on the edges. In fact, it's one of our favorite parts! (Refer to the recipe video to see what we mean).
- Adjust hot sauce to taste: Hot sauce adds some heat and acidity to the cheesy, decadent quesadilla. But, use the recipe as a mere guide. If you like things spicier, add more hot sauce! And similarly, use less if you prefer.
- Keeping quesadillas hot: You should serve these quesadillas while the cheese is still hot and melty. If making multiple quesadillas, you can cook them at the same time using extra frying pans. Or, simply transfer the quesadillas to a baking sheet—ideally topped with a wire rack—to keep warm in the oven. (See recipe card for full details).
- Pair with a Mexican-inspired cocktail: These quesadillas are even better when served with a refreshing drink. Try Spicy Pineapple Margaritas, Grapefruit Palomas, or Strawberry Jalapeno Margaritas. Or, keep things alcohol-free by making Frozen Mango Margaritas (Mangorita) instead!
Serving suggestions
These crispy cheese quesadillas are delicious on their own. But, you could serve them with garnishes, sauces, or dips such as:
- Guacamole
- Salsa
- Chipotle Mayo
- Sour cream
- Jalapeno Ranch Dip
- Sriracha Aioli
- Chopped cilantro
- Quick Pickled Onions
- Sliced scallions/green onions
- Lime wedges
Recipe FAQs
Quesadillas can be made with many different types of cheese. For this recipe, we recommend a Monterey Jack with Jalapenos. It has good flavor and melts well. Cheddar cheese is a good alternative because it's also flavorful.
If you can find it, a Mexican cheese like Oaxaca is more traditionally used in quesadillas. It tastes similar to a Monterey Jack cheese and melts well too. While Mozzarella melts well and is easy to find in the store, we found the flavor a bit too mild to be our favorite.
Yes, you can definitely use corn tortillas for quesadillas! We prefer using flour tortillas for quesadillas because they're more pliable. And, flour tortillas usually come in more sizes. But, corn tortillas are delicious too.
Traditionally, corn tortillas are made with masa harina (corn flour), water, and salt. So, corn tortillas are often gluten-free.
However, some brands may add extra ingredients to their corn tortillas. And, these ingredients may not be gluten-free. For example, they may use a flour blend to make the tortillas more flexible. So, if you need to be sure, check the label to confirm the corn tortillas are gluten-free.
You can make quesadillas in advance, but they taste better when made fresh. If you'd like to prepare quesadillas in advance, refer to the recipe card for storage and reheating instructions. You want to serve them hot so the cheese is melted.
Other Mexican inspired recipes:
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📖 Recipe
Best Cheese Quesadilla
Ingredients
- 1 teaspoon butter
- 2 (8-inch / 20 cm) flour tortillas (or corn, see note 1)
- 2 to 4 teaspoons hot sauce (see note 2)
- 1 cup shredded Monterey Jack cheese (see note 3)
Instructions
- Melt butter: In a non-stick skillet (see note 4), melt butter over medium heat.
- Assemble and cook: Spread hot sauce on one side of a tortilla. Place the tortilla in the pan (hot sauce side up), then sprinkle evenly with cheese. (Let a bit of cheese go over the edges of the quesadilla for crispy edges). Top with the remaining tortilla. Cook until the bottom is golden-brown, about 3 minutes. Flip, then cook until the other side is also golden-brown and cheese is melted, about 3 minutes.
- Serve: Slice into wedges then serve immediately (see note 5). Can be served with toppings/sauces for dipping (see note 6).
Notes
- Tortillas: We prefer flour tortillas, but you could use corn tortillas instead. For a gluten-free option, choose corn tortillas or tortillas made with alternative flours (such as cassava, almond flour, etc.). If you use larger or smaller tortillas, be prepared to adjust the amount of hot sauce and cheese accordingly.
- Hot sauce: A Mexican-style hot sauce (such as Valentina or Cholula) is recommended. Otherwise, substitute with Sriracha or a similar substitute.
- Cheese: Monterey Jack with Jalapeno is recommended. But a plain Monterey Jack cheese or Cheddar cheese works well too. You can substitute another type of cheese if you prefer, but opt for one that has good flavor and melts smoothly.
- Skillet: A non-stick skillet will prevent the quesadilla from sticking, especially if cheese melts around the edges. A seasoned cast iron skillet works well too. If you're not using a non-stick pan, you may wish to use a bit more butter.
- Keeping quesadillas warm: If you need to make a batch of quesadillas, pre-heat the oven to 300°F (150°C). Put a cooling rack on top of a baking sheet, then spread the quesadillas on top and keep warm in the oven.
- Serving suggestions (optional): Guacamole, salsa, sour cream, cilantro, quick pickled onions, scallions/green onions. More ideas in our post of What to Serve with Quesadillas.
Sam S says
Very good. I used my favorite smoked chipotle hot sauce for this
bri says
Hi Sam! Yay, glad you liked the quesadilla! Your smoked chipotle hot sauce sounds great!
Kathy M says
Yum! I used a bit less cheese and it was still good.
bri says
Hi Kathy! Glad you enjoyed these quesadillas, even with a bit less cheese:) Thanks for sharing!
Shawn says
Yum! I usually use a Mexican blend of grated cheese when I make them but I tried Monterey Jack with peppers. Super melty and stretchy. Loved it!
bri says
Glad you enjoyed this Shawn! Thanks for sharing
Taylor says
Can't go wrong with cheese and tortilla to be fair. Hot sauce was a welcome addition.
bri says
Glad you enjoyed this recipe, Taylor!
Carmen says
I usually eat my quesadillas with hot sauce on the side. LOVED it inside. Why didn't I think of that?! Anyways, thanks for the idea!
bri says
Hi Carmen - Haha yes, the hot sauce is such a simple change-up, but we really love it this way. Glad you enjoyed it too!
kate says
I had these ready in 5 minutes flat. They were a great mid day snack.
bri says
Hi Kate! So glad you enjoyed this quesadilla:) Thanks for taking the time to leave a review!
Taylor says
Love the hot sauce idea. This was such a tasty snack
bri says
So glad you enjoyed it Taylor!