Cheesy Taco Quesadillas

Ingredients

• 1 package (227 g; 8 oz)cream cheese, softened
• 227 g (2 cups; 8 oz)shredded cheese, any combination of Cheddar, mozzarella, Monterey Jack or pepper Jack
• 15 ml (1 tablespoon), from 1 container (177 g; 6.25 oz)Old El Paso Original Taco Seasoning Mix
• 15 ml (1 tablespoon)lime juice
• 1 package (312 g; 11 oz), 8 tortillasOld El Paso Flour Tortillas for Burritos

Instructions

1. 1

   Blend the filling

   Put the softened cream cheese, shredded cheese, taco seasoning and lime juice in a food processor. Process for 30–60 seconds, until the mixture is creamy.

2. 2

   Fill the tortillas

   Spread 60 ml (¼ cup) of the cheese mixture over one half of each tortilla, then fold the tortilla over the filling.

3. 3

   Cook the quesadillas

   Cook the quesadillas two at a time in a 30 cm (12-inch) non-stick frying pan over medium-high heat for 1–3 minutes per side, turning once, until the cheese has melted and the tortillas are toasted.

What are taco quesadillas?

Quesadillas are tortillas folded around a filling and cooked until the outside is toasted and the inside is hot. This version takes a Tex-Mex-inspired route, mixing taco seasoning and lime into a soft cheese filling.

The cream cheese helps bind the shredded cheeses into a spreadable mixture, so the filling is easy to portion and turns creamy as it heats.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 13g protein, 24g carbs, 23g fat.

The tortillas provide most of the carbohydrates, while the cream cheese and shredded cheese contribute much of the fat and some of the protein. Pair a quesadilla with salad or other vegetables for a more balanced plate.

Choosing the cheese

Shredded cheese: Cheddar, mozzarella, Monterey Jack and pepper Jack are all options; combine what you have, or use one variety. A cheese that melts readily gives the filling its soft centre.

Cream cheese: Let it soften before blending so it combines smoothly with the shredded cheese rather than leaving lumps.

Getting a smooth filling

Blend briefly: Process the filling for 30–60 seconds, stopping when it looks creamy. Avoid processing it longer than needed.

Lime and seasoning: The lime juice adds a sharp note to the rich cheeses, while the taco seasoning supplies the main savoury flavour.

Folding and filling

Even spread: Use 60 ml (¼ cup) of filling on one half of each tortilla, spreading it out without taking it right to the edge. Fold the bare half over to cover it.

Keep the filling inside: A moderate, even layer makes the quesadillas easier to turn and helps prevent cheese from escaping into the pan.

Toasting and doneness

Pan heat: Medium-high heat gives the tortillas time to toast while the cheese melts. Cook for 1–3 minutes per side, turning once.

Ready cues: Look for a toasted surface and a hot, melted centre. If the tortilla colours too quickly, lower the heat so the filling has time to warm through.

Serving and timing

Work in batches: Cook two quesadillas at a time in the 30 cm (12-inch) pan, keeping the rest ready to cook. The stated cooking time is per quesadilla, and the exact time depends on how quickly your pan toasts them.

Serve them hot, cut into wedges if you like. A crisp salad, sliced tomatoes or a simple bowl of salsa makes an easy side.

Recipe notes & tips

• Soften the cream cheese before blending for a smoother filling.
• Use any combination of the listed cheeses to make use of leftovers.
• Spread the filling evenly so it heats at a similar rate throughout each tortilla.
• Cook in batches of two as directed, leaving space to turn each quesadilla.
• Serve soon after cooking for the best contrast between the toasted tortilla and creamy centre.

Variations

• Pepper Jack: Use pepper Jack for a more peppery, lively cheese flavour.
• Cheddar blend: Combine Cheddar with mozzarella or Monterey Jack for a balanced mix.
• Extra lime: Add a little more lime juice for a sharper note, keeping the filling spreadable.
• Mild seasoning: Use less taco seasoning if you prefer a gentler flavour.
• Cut for sharing: Slice cooked quesadillas into wedges and serve with salsa.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the filling; soften it before processing.
• Over-processing: The mixture only needs 30–60 seconds; stop when it turns creamy.
• Too much filling: A thick layer can spill out when folded; measure 60 ml (¼ cup) per tortilla.
• Pan too hot: The tortilla may brown before the cheese melts; reduce the heat if it colours too quickly.
• Crowding the pan: It makes turning awkward; cook two quesadillas at a time.

How to store

Refrigerate leftover cooked quesadillas in an airtight container for up to 3 days. Reheat in a frying pan over medium heat until warmed through and the tortilla is crisp again.

Frequently asked questions