Cheese Quesadillas

Craving that perfect combination of crispy tortilla and melty cheese? These restaurant-style quesadillas deliver the ultimate cheese pull with golden-brown crunch in just 15 minutes. Get ready for your new favorite quick meal!

What makes these quesadillas special is the technique – we’re using just enough oil to create that perfectly crispy exterior while keeping the inside wonderfully gooey. The secret is heating the pan to exactly the right temperature so the cheese melts completely just as the tortilla reaches golden perfection.

Ingredients

• 1 Tablespoon olive oil
• 8 taco-sized flour tortillas
• 2 cups shredded cheddar cheese

Steps

1. Preheat a large skillet or griddle to medium-high heat (375°F/190°C). The pan is ready when a drop of water sizzles and evaporates within 2-3 seconds.
2. Arrange 4 tortillas on a clean work surface. Sprinkle ½ cup shredded cheese evenly on each tortilla, making sure to spread it right to the edges. This ensures every bite has cheese.
3. Top with remaining tortillas and brush the upper surface with olive oil. This will help achieve that perfect golden crust.
4. Add ¼ teaspoon oil to the hot pan, spreading it evenly. Too much oil will make the quesadillas greasy.
5. Place quesadilla in the pan (oiled side up) and cook for 3-5 minutes until golden brown. You’ll know it’s ready to flip when the bottom is crispy and the cheese starts melting.
6. Carefully flip using a wide spatula and cook for 3-4 minutes more. Listen for a slight sizzle – this means you’re getting that perfect crunch.
7. Transfer to a cutting board and let rest for 30 seconds before cutting into triangles. This prevents the cheese from oozing out.

Smart Swaps

• Use whole wheat tortillas for extra fiber
• Try monterey jack or pepper jack cheese for variety
• Add 2 tablespoons finely chopped jalapeños for heat

Make It Diabetes-Friendly

• Use low-carb tortillas (reduces carbs by 67% per serving)
• Choose reduced-fat cheese to lower calories
• Add 1 cup diced chicken breast for protein
• Portion size: stick to ½ quesadilla (15g carbs) per serving
• Pair with 1 cup mixed greens to slow glucose absorption

Pro Tips

• Grate cheese fresh – pre-shredded has anti-caking agents that affect melting
• Press down gently with spatula while cooking for better cheese melting
• Let quesadillas rest on paper towels to absorb any excess oil
• Cut with a pizza wheel for clean slices