Cheese Quesadillas

Ingredients

• 7 gbutter
• 80 ggrated cheese, preferably mozzarella and cheddar
• 2 mediumtortillas
• to tasteguacamole
• to tastesour cream
• to tastetomato salsa

Instructions

1. 1

   Heat the pan

   Set a frying pan over a medium heat and add the butter.

2. 2

   Fill the tortillas

   While the pan heats, divide the grated cheese evenly between the tortillas. Leave a gap of around 1 cm at the edges, then fold each tortilla over.

3. 3

   Add the quesadillas

   Once the pan is hot and the butter starts to sizzle, add the folded quesadillas.

4. 4

   Brown both sides

   Cook until the undersides are nicely browned, then flip. A couple of minutes on each side is usually enough.

5. 5

   Slice and serve

   Slice the quesadillas and serve straight away with tomato salsa, guacamole or sour cream, as you like.

What are cheese quesadillas?

A quesadilla is a Mexican dish made by filling a tortilla, folding it and cooking it until the outside is toasted and the filling is hot. This simple version uses a blend of mozzarella and cheddar for a soft, stretchy centre with a savoury cheese flavour.

Butter helps the tortillas brown in the frying pan, while leaving a little room at the edges helps keep melted cheese inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 12g protein, 16g carbs, 19g fat.

The tortillas provide most of the carbohydrates, while butter and cheese contribute much of the fat; the cheese also supplies the protein. Serve with salsa and add guacamole or sour cream to suit your plate, keeping the sides in mind when balancing the meal.

Choosing the cheese

Mozzarella: it melts into a stretchy filling. Grate it if it is not already shredded so it is easy to distribute.

Cheddar: it adds a fuller, sharper flavour alongside the mozzarella. Divide the combined cheese evenly between the two tortillas.

Folding and filling

Even filling: spread the cheese across each tortilla rather than piling it in one spot, so it warms more evenly.

Clear edges: leave about 1 cm around the rim before folding. This helps reduce the chance of cheese escaping into the pan as it melts.

Getting the browning right

Hot pan: wait for the butter to sizzle before adding the quesadillas. This gives the tortillas a chance to toast rather than simply warm through.

Useful cue: turn them when the undersides are nicely browned; the recipe suggests a couple of minutes per side. Keep an eye on the pan, as the exact timing can vary with its heat.

Serving the quesadillas

Salsa: tomato salsa brings a fresh, tangy accompaniment to the melted cheese.

Creamy sides: serve with guacamole or sour cream, or choose both. Slice the quesadillas and bring them to the table straight away while the filling is warm.

Timing and texture

The total time is 10 minutes, including preparing the filled tortillas while the pan heats. Keeping the filling to the stated amount makes the tortillas easier to fold and brown.

A good result has browned, crisp tortillas around melted cheese. Let the pan reach the point where the butter sizzles, then use the underside colour as your cue to flip.

Recipe notes & tips

• Grate the cheese evenly so it is easy to divide between the tortillas.
• Leave about 1 cm clear around each tortilla's edge to help contain the melting cheese.
• Wait for the butter to sizzle before placing the quesadillas in the pan.
• Use the colour of the underside, rather than the clock alone, to judge when to flip.
• Serve immediately for the crispest tortilla and warmest filling.

Variations

• Cheese blend: use a different melting cheese in place of some of the mozzarella or cheddar.
• Salsa on the side: choose tomato salsa for a tangy accompaniment.
• Guacamole pairing: serve with guacamole for a creamy side.
• Sour cream pairing: add sour cream alongside the sliced quesadillas.
• Mixed sides: offer salsa, guacamole and sour cream together so everyone can choose.

Common mistakes to avoid

• Overfilling the tortillas: excess cheese can ooze into the pan; divide the stated amount evenly.
• Filling to the edge: cheese may escape as it melts; leave about 1 cm clear around the rim.
• Adding them too soon: wait until the butter begins to sizzle before putting in the quesadillas.
• Flipping too early: check that the underside is nicely browned before turning.
• Leaving them to cool: serve straight after slicing to enjoy the melted filling and crisp tortillas.

How to store

These quesadillas are best served immediately. If you have leftovers, refrigerate them in a covered container and reheat in a frying pan until hot, turning once; the tortillas may be less crisp than when freshly cooked.

Frequently asked questions