Classic Quesadillas
Easy, Cheesy Classic Quesadillas with an Everyday Heat Boost
The classic quesadilla is the ultimate fast, satisfying meal, perfect for lunch, dinner, or a hearty snack. It requires minimal ingredients: just cheese, tortillas, and a hot pan for a perfectly melted, crisp-edged result every time. This recipe is your canvas for customization, delivering on the simple comfort food you crave.
Prep Time: 5 minutes Cook Time: 10 minutes
Total Time: 15 minutes Servings: 2
Ingredients
4 large flour tortillas (burrito size, 10-inch)
2 cups shredded Monterey Jack or Colby Jack cheese
1/2 teaspoon chili powder (optional, for seasoning the outside)
1 tablespoon butter or neutral oil
Toppings: Sour cream, salsa, guacamole (optional)
Heat It Up with Eleven Eleven Sauce: For a layer of everyday heat and citrus tang, drizzle Blazing Citrus Medium Sauce over the cheese before folding the tortilla, or mix 1 teaspoon into your sour cream for a balanced, spicy topping.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Prep the Tortillas and Pan: Heat a large, non-stick skillet or a cast-iron skillet over medium heat. Lightly spread butter or oil on one side of a tortilla. Sprinkle a light dusting of chili powder onto the buttered side (optional, for color and flavor).
2. Assemble and Cook: Place the buttered side of the tortilla down into the heated skillet. Sprinkle half of the shredded cheese evenly over the tortilla. Fold the tortilla in half to form a half-moon shape. Cook for 2–3 minutes until the bottom is golden brown and crisp.
3. Flip and Finish: Carefully flip the quesadilla using a wide spatula. Cook for another 2–3 minutes on the second side until it is golden brown, crisp, and the cheese is completely melted and gooey. Repeat with the remaining tortillas and cheese.
4. Slice and Serve: Transfer the cooked quesadillas to a cutting board. Use a pizza cutter or sharp knife to slice each quesadilla into 3 or 4 wedges. Serve immediately with sour cream, salsa, and guacamole, or your preferred toppings.
Tips & Variations
Meat Lover's Addition: Before adding the cheese, spread a thin layer of cooked, shredded chicken or seasoned ground beef over half of the tortilla for a heartier meal.
Low-Carb Swap: Use low-carb or almond flour tortillas instead of traditional flour tortillas to reduce the carbohydrate count per serving.
Ultimate Crunch: Use a small amount of butter and oil together. This combination helps prevent burning and yields a superior golden-brown crunch.
Other Users Suggest
Swap: Replace the Monterey Jack cheese with 1 cup shredded Oaxaca cheese and 1 cup shredded mozzarella. Oaxaca is traditionally used and provides an excellent melt and stringy texture.
Swap: Instead of using oil, cook the quesadillas in the skillet without fat. The result will be a drier, lightly toasted texture (often preferred by those counting calories).
Swap: Mix 1/2 cup of finely diced, sautéed onions and bell peppers into the shredded cheese before scattering it over the tortilla. This adds a nice vegetable crunch and flavor.
Storage, Reheat & Freeze
Storage: Store leftover cooked and cooled quesadilla wedges in an airtight container in the refrigerator for up to 3 days.
Reheat: The best way to reheat is in a non-stick skillet over medium heat or in a toaster oven for 3–5 minutes until crisp and the cheese is re-melted.
Freeze: Uncooked quesadillas (assembled with filling, but not cooked) can be frozen for up to 1 month. Cook from frozen, adding a few minutes to the cook time.
Nutrition Facts (per serving)
Calories: 420 Protein: 25g Carbs: 35g Fat: 20g
Explore More Recipes from Eleven Eleven Sauce:
