Quesadilla
A Mexican one-pan dish: a tortilla folded over melted cheese and fillings, griddled until golden. Great with just cheese, or use up odds and ends of veg and meat for a 10-minute meal.
Ingredients
- Flour tortillas · about 20cm2
- Shredded cheese · Monterey Jack / cheddar / mozzarella mix120 g
- Onion · finely chopped0.25
- Bell pepper · finely chopped, optional0.5
- Cooked chicken (or other meat) · optional, shredded80 g
- Cilantro or scallion · optional1 tbsp
- Oil or butter · for the pan1 tsp
- Salsa & sour cream1 to serve
Steps
- ⏲ 3 min
Prep the fillings: finely chop the onion and pepper; if using meat, cook it ahead and shred.
- ⏲ 1 min
Heat a pan over medium-low with a very light film of oil and lay in one tortilla.
- ⏲ 1 min
Spread cheese over half (or all) of the tortilla, scatter on the onion, pepper, meat, and cilantro, then add a little more cheese — the cheese is the 'glue.'
- ⏲ 3 min
Fold in half (or top with the second tortilla). Cook until the underside is golden and crisp, 2–3 minutes.
- ⏲ 2 min
Flip carefully and cook the other side until the cheese melts and it browns, about 2 minutes more.
- ⏲ 1 min
Move to a board, rest 1 minute, then cut into wedges like a pizza. Serve with salsa, sour cream, and guacamole.
Tips & Variations
Variations
- Cheese quesadilla: Cheese only — the most basic and fastest version.
- Chicken or steak: Add cooked meat for a hearty meal.
- Mushroom & spinach: A vegetarian version with sautéed mushrooms and spinach.
- Shrimp: Add garlicky sautéed shrimp.
Tips
- Use a good melting cheese (Monterey Jack, mozzarella) so it binds the tortilla.
- Don't overfill — too much filling tears it on the flip and won't heat through.
- Cook medium-low and slow — high heat chars the outside before the cheese melts.
- Rest 1 minute before cutting so the cheese sets and slices cleanly.
- A dry pan (no oil) gives a leaner, crisper result.
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