Easy Cheese Quesadillas

Ingredients

• 4 tortillas from 1 package (312 g; 8 tortillas)Old El Paso™ flour tortillas for burritos
• 1 package (198 g)Old El Paso™ shredded Mexican-style four-cheese blend
• 60 ml from 1 bottle (255 g)Old El Paso™ creamy salsa verde sauce

Instructions

1. 1

   Fill the tortillas

   Spread ½ cup (120 ml) of cheese over one half of each tortilla, then fold the other half over the filling.

2. 2

   Cook the quesadillas

   Warm a 30 cm non-stick frying pan over a medium-low heat. Cook two quesadillas at a time for 3–5 minutes, turning once, until the tortillas are golden and crisp and the cheese has melted. Repeat with the remaining quesadillas.

3. 3

   Cut and serve

   Cut the quesadillas into wedges and drizzle them with the sauce.

What are cheese quesadillas?

Quesadillas are a Mexican dish of tortillas folded around a filling, then cooked until warmed through and often crisp at the edges. Cheese is a familiar choice because it melts into the filling and helps hold the folded tortilla together.

This quick version uses flour tortillas, a ready-shredded cheese blend and creamy salsa verde sauce. The short ingredient list keeps preparation simple, while cooking in batches gives each quesadilla room to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 13g protein, 31g carbs, 15g fat.

Most of the carbohydrates come from the flour tortillas, while the cheese contributes much of the fat and protein. The sauce adds flavour and some additional sodium. Pair a serving with salad or sliced vegetables for a more balanced plate.

The three ingredients

Tortillas: Flour tortillas fold easily around the cheese and turn crisp in the pan. Use tortillas that fit comfortably in your frying pan.

Cheese: The shredded Mexican-style blend is convenient and melts readily. Spread it evenly rather than piling it in the middle, so the filling warms through before the tortilla gets too dark.

Sauce: The creamy salsa verde is drizzled over the cooked wedges for a tangy, savoury finish. Add it just before serving to keep the tortillas crisp.

Getting a crisp finish

Steady heat: A medium-low setting gives the cheese time to melt while the tortilla browns. If the outside colours too quickly, turn the heat down.

Room to cook: Cook two quesadillas at a time in the 30 cm pan. Crowding can make them harder to turn and less likely to crisp evenly.

When they are ready

Look for a golden-brown surface with crisp edges, and check that the cheese has melted inside. The recipe gives a cooking time of 3–5 minutes, with one turn during cooking.

Let each quesadilla settle briefly before cutting into wedges. This makes the hot cheese less likely to spill out as you slice.

Serving ideas

Serve the wedges straight from the pan while the tortillas are crisp and the cheese is warm. The salsa verde can be drizzled over the top or served alongside for dipping.

For a more rounded plate, add a fresh salad or sliced vegetables. These bring freshness and contrast to the rich, cheesy filling.

Timing and batches

The recipe takes about 15 minutes in total, so prepare the sauce and serving plate while the first pair cooks. Keep an eye on each batch, as the exact browning time can vary with the pan and hob.

Repeat with the remaining quesadillas once the first pair is cooked. If serving all four together, keep finished ones loosely covered while the next batch cooks.

Recipe notes & tips

• Have the tortillas and cheese ready before heating the pan so you can cook the quesadillas in quick batches.
• Spread the cheese over the whole half-tortilla for a more even filling.
• Use medium-low heat to give the cheese time to melt without scorching the tortilla.
• Turn each quesadilla carefully with a wide spatula to keep the filling in place.
• Add the salsa verde after cooking to help preserve the crisp texture.
• Cut the quesadillas into wedges just before serving.

Variations

• Add beans: Spread a thin layer of drained, mashed beans under the cheese.
• Add vegetables: Include a little finely sliced pepper or spring onion in the filling.
• Make it spicy: Add sliced jalapeños before folding the tortillas.
• Try another sauce: Serve with a different salsa or a mild dipping sauce.
• Use corn tortillas: Swap in corn tortillas if you prefer their flavour, folding gently to avoid cracking.

Common mistakes to avoid

• Heat too high: The tortilla can brown before the cheese melts; lower the heat and cook steadily.
• Uneven filling: Cheese concentrated in the centre may not melt consistently; spread it across the tortilla half.
• Overfilling: Too much cheese can escape when you turn the quesadilla; keep the layer even and contained.
• Crowded pan: Quesadillas are harder to turn and crisp when packed together; cook two at a time as directed.
• Sauce added too early: A wet topping can soften the tortilla; drizzle it on just before serving.

How to store

Refrigerate leftover cooked quesadillas in a sealed container for up to 3 days, keeping the sauce separate if possible. Reheat in a dry frying pan over a low to medium-low heat until hot and crisp; the microwave will soften the tortilla.

Frequently asked questions