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A hand grabbing a slice of a golden brown cheese quesadilla on a white plate that has been topped with avocado, sour cream, and salsa.
5 from 1 vote

How to Make a Cheese Quesadilla

Ok this is the BEST cheese quesadilla ever! We make this cheese quesadilla on the stove cooked in some butter (gets the torilla nice and golden brown and creates the crispy exterior we all love), then add your favorite cheese blend and cook until melted and golden brown. Top it with all the fixings: avocado, lettuce, salsa, guacamole, pico de gallo, sour cream. This is an easy recipe that everyone should know about!
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
Servings: 1 serving


  • 1/2 tablespoon butter
  • 2 flour tortillas - you can use whatever size you want but the amount of butter and cheese you use will vary depending on the size. This recipe is based on using 8 inch sized tortillas.
  • 1/2 cup cheddar cheese - shredded, can use Monterey Jack, pepper jack, gruyere, mexican cheese blend, or a mixture of several! Whatever you'd like.


  • salsa
  • pico de gallo
  • guacamole
  • shredded lettuce
  • sour cream
  • diced tomatoes
  • avocado


  • Place a large skillet over medium to medium-low heat. Add the butter. Once melted place 1 tortilla in the skillet. Add the shredded cheese to the tortilla, spreading it out so that it covers the full circumference. 
  • Place the remaining tortilla on top of the cheese. Cook for 1 ½ to 2 minutes, then flip the quesadilla and cook the other side until the tortilla is golden brown and the cheese is fully melted. 
  • Remove from the skillet and place on a cutting board or plate. Slice the tortilla into fourths and serve with salsa, sour cream, lettuce, tomatoes, and avocado, if desired. 


Get creative with the cheese. Use whatever you like and don’t be afraid to mix and match.
I like to use the carb balance tortillas! 
You can add shredded chicken or taco meat (or any kind of meat), or even some black beans. Add a small layer of cheese, then the filling, then top with another coat of cheese. You want the cheese to melt and help adhere the tortillas to the filling. That’s the trick!
I love to use this Pico de Gallo recipe for these quesadillas. 
Nutritional information does not include toppings.


Calories: 458kcal (23%), Carbohydrates: 31g (10%), Protein: 19g (38%), Fat: 28g (43%), Saturated Fat: 17g (85%), Trans Fat: 1g, Cholesterol: 74mg (25%), Sodium: 812mg (34%), Potassium: 149mg (4%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 741IU (15%), Calcium: 473mg (47%), Iron: 2mg (11%)