Quesadillas

Ingredients

• 227 g (8 oz)your favourite Mexican cheese
• 16corn tortillas

Instructions

1. 1

   Grate the cheese

   Grate the cheese.

2. 2

   Warm the tortillas

   Warm each tortilla until it is pliable.

3. 3

   Add the cheese

   Place 14 g (½ oz) of cheese on each tortilla.

4. 4

   Fold the tortillas

   Fold each tortilla in half.

5. 5

   Cook until golden

   Cook each quesadilla on both sides until golden brown.

6. 6

   Serve with sides

   Serve with salsa and guacamole on the side.

What are quesadillas?

Quesadillas are a Mexican dish made by filling a tortilla with cheese, folding it and cooking it until the cheese melts. The name comes from the Spanish word for cheese, but fillings and cooking styles vary across Mexico.

This simple version uses corn tortillas and cheese, letting their flavour and texture take centre stage. Warming the tortillas before filling makes them easier to fold without splitting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 99 calories, 5g protein, 12g carbs, 4g fat.

The corn tortillas provide most of the carbohydrates, while the cheese contributes much of the fat and protein. Serve a portion with salad or vegetables alongside for a more balanced plate.

Choosing the cheese

Cheese: choose a Mexican cheese that melts well, such as Oaxaca or Chihuahua if available. Grate it evenly so it melts at a similar rate throughout the filling.

Amount: 14 g (½ oz) per tortilla gives each quesadilla a modest layer of cheese. Spread it across the tortilla rather than piling it in the centre.

Warm the tortillas first

Flexible tortillas: warm each one briefly until pliable, as directed in the method. This helps prevent cracking when you fold it.

Work in batches if needed, keeping warmed tortillas covered so they do not cool and become brittle while you assemble the rest.

Getting a crisp, golden finish

Pan contact: cook the folded tortillas on each side until golden brown. A moderately hot pan gives the outside time to colour while the cheese melts.

Doneness: look for golden patches and a soft, melted centre. If the outside is browning before the cheese melts, lower the heat.

Keep the filling inside

Even filling: distribute the grated cheese over one half of each tortilla, leaving a little space at the edge. This makes the quesadillas easier to fold and helps limit cheese escaping into the pan.

Gentle handling: place each folded tortilla in the pan carefully and turn it once the underside is golden. A wide spatula can help keep the filling in place.

Serving ideas

Accompaniments: serve the quesadillas with salsa and guacamole, as suggested in the recipe. Their fresh, tangy flavours contrast with the warm, savoury cheese.

For a fuller meal, add a simple salad or beans alongside. Cut each quesadilla into wedges just before serving.

Recipe notes & tips

• Grate the cheese shortly before assembling so it is easy to distribute.
• Warm the tortillas only until pliable; avoid crisping them before filling.
• Spread the cheese evenly over each tortilla for consistent melting.
• Cook in batches if the pan is too small to hold several folded tortillas without crowding.
• Serve the quesadillas soon after cooking for the best contrast between crisp tortilla and melted cheese.

Variations

• Add mushrooms: cook them first and let excess moisture evaporate before adding them to the filling.
• Use a cheese blend: combine a good-melting cheese with a sharper one for a more pronounced flavour.
• Add cooked beans: spoon a small amount over the cheese before folding.
• Include green chilli: add finely chopped chilli for a hotter filling.
• Serve with pico de gallo: offer it alongside the salsa and guacamole.

Common mistakes to avoid

• Cold, brittle tortillas: warm them until pliable before folding.
• Uneven cheese: spread it across the tortilla so it melts consistently.
• Too much filling: use the stated amount to make folding and turning easier.
• Excessive heat: lower the pan temperature if the tortilla browns before the cheese melts.
• Crowded pan: cook in batches so the quesadillas brown rather than steam.

How to store

Refrigerate leftover quesadillas in a sealed container for up to 3 days. Reheat in a dry frying pan over moderate heat until hot and crisp; the texture may be softer than when freshly cooked.

Frequently asked questions