The Best Cheese Quesadillas take minutes to prepare and turn out creamy and delicious on the stovetop! Made with flour tortillas and shredded cheese, they're a great snack or easy dinner.
Heat a large nonstick skillet or comal over low-medium heat. Heat the tortillas slightly, flipping them over every 10 seconds, until they’re easily foldable and pliable.
Evenly divide the cheese and sprinkle it onto one half of each tortilla. Generously season with salt.
Fold the tortillas over the cheese to create a half-moon shape.
Cook the quesadillas for 1-2 minutes, or until one side of the quesadilla is golden-brown. You may have to press down lightly on the tops of the quesadillas with a spatula to prevent the tortillas from opening up.
Flip over and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
Serve immediately as is, or cut them in half and serve with sour cream, pico and your favorite salsa.
Notes
Flour tortillas - I used medium flour tortillas for this recipe which are commonly referred to as “soft-taco size” tortillas. You could also use 1 large flour tortilla (also known as “burrito-size”) instead of 2 medium tortillas.Shredded cheese - Using Mexican cheese will make your quesadillas taste the best. Oaxaca and Chihuahua cheese are ideal because they melt easily and have a luxurious stretch. If you can’t find them near you, I recommend using a combination of mozzarella and Monterey Jack. Combine 1/3 of a cup each in a bowl, then add to your tortillas and cook.Buy block cheese instead of pre-shredded if possible. Very often, pre-shredded cheese has additives to reduce clumping, which will affect the flavor and texture. Block cheese will taste creamy and fresh and will melt perfectly.