Mexican Cheese Quesadilla
Crispy, golden-brown flour tortillas filled with a gooey, melted blend of authentic Mexican cheeses and fragrant herbs.
Ingredients
- •8 large flour tortillas (10-inch)
- •3 cups shredded Oaxaca cheese or Monterey Jack (350g)
- •1 cup shredded mild cheddar cheese (120g)
- •1/2 cup finely chopped fresh cilantro
- •2 tablespoons unsalted butter, softened
- •1 teaspoon ground cumin
- •1/2 teaspoon chili powder
- •Optional: 1 cup canned black beans, rinsed and drained
- •Optional: 1/2 cup pickled jalapeño slices
Instructions
- 1
In a medium bowl, toss together the shredded Oaxaca cheese, Monterey Jack, cumin, and chili powder until evenly combined.
- 2
Place a large non-stick skillet over medium heat and lightly brush one side of each tortilla with a small amount of butter.
- 3
Place one tortilla, butter-side down, into the hot skillet.
- 4
Sprinkle a generous half-cup of the cheese mixture over one half of the tortilla, adding a pinch of cilantro and optional beans or jalapeños if desired.
- 5
Fold the tortilla in half over the filling to create a half-moon shape.
- 6
Cook for 2 to 3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese is completely melted.
- 7
Remove from the skillet and let rest for one minute before slicing into wedges.
- 8
Repeat the process with the remaining tortillas and cheese mixture.
💡 Chef tips
- For the best melt, grate your own cheese from a block rather than using pre-shredded bags, which contain anti-caking agents that hinder melting.
- Keep cooked quesadillas warm in a 200°F (95°C) oven on a wire rack while you finish cooking the rest of the batch.
- If you want a healthier version, swap the butter for a light brushing of olive oil or avocado oil.
✅ How it should turn out
The finished quesadilla should have a perfectly crisp, buttery exterior that gives way to a hot, stretchy, and savory cheese center with a subtle hint of spice.