The Perfect Cheese Quesadilla has gooey, melty cheese and a perfectly golden and crispy tortilla. When we need a fast but deliciously satisfying meal, this is where I turn. And that creamy tomatillo dressing just takes it to the next level!

Crispy Homemade Cheese Quesadillas

Quick weeknight meals doesn’t have to mean picking up fast food or heating up another tray of chicken nuggets. Cheese quesadillas can be made in under 10 minutes, they’re cheap, and they are a total crowd-pleaser every time! I like to whip up this quick creamy tomatillo cilantro lime ranch dip- it really takes it to the next level. If I have extra time or want a more filling meal, we load them up with chicken, spinach, peppers and onions, mushrooms, black beans, or avocado. Either way, this simple meal is definitely a family favorite!

Ingredients You Need to Make the Perfect Cheese Quesadillas:

• Flour Tortillas
• Monterey Jack Cheese
• Cheddar Cheese
• Butter

For the Creamy Tomatillo Cilantro Lime Dressing:

• Tomatillos
• Buttermilk
• Mayonnaise
• Plain Greek Yogurt
• Ranch Dressing
• Garlic
• Lime Juice
• Jalapeno

How to Make the Perfect Cheese Quesadilla:

1. Grate the cheese. We like to use a combination of monterey jack and cheddar cheese.
2. Heat a large skillet. Preheat a large skillet over medium heat. Add a teaspoon of butter and swirl to coat. Add a tortilla (flour or corn tortilla) to the skillet and sprinkle with about 1/2 cup of shredded cheese. Top with a second tortilla.
3. Cook until golden and melty. Cook until the cheese melts and the bottom tortilla is nice and golden. Flip and continue cooking for another minute or so, until the second side is also golden brown.
4. Remove from the skillet and slice. Repeat with the remaining cheese and tortillas. Cut the quesadillas into wedges (we use a pizza cutter).
5. Serve. If desired, serve with Creamy Tomatillo Cilantro Lime Dressing. Or, serve with salsa, guacamole and/or sour cream. Enjoy!

Tips & Suggestions

Flavor Boosters

If desired, sprinkle the cheese with taco seasoning, chili powder, garlic powder, or smoked paprika before adding the second tortilla.

What is the best cheese for quesadillas?

I like to use a mixture of cheddar and monterey jack cheese. The idea is really just to use a good melting cheese. Other good options are mozzarella cheese, pepper jack cheese, colby jack cheese, American cheese, Mexican cheese blend, or chihuahua cheese.

What should I put in my cheese quesadillas?

We love a simple cheese quesadilla made right- but I’ll often load them up too! It’s a great way to boost the nutrition and use up leftovers. Here are some of our favorite quesadilla add-ins:

• Fire-Roasted Corn
• Grilled Peppers and Onions
• Black Beans
• Refried Beans
• Green Onions
• Diced Avocado
• Leftover Taco Meat
• Grilled Chicken
• Ground Beef or Shredded Beef
• Fresh Cilantro
• Spinach

How to Store Leftover Cheese Quesadillas

Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, warm them up on a foil lined baking sheet in a preheated 325 degree oven for 10 minutes or until crispy and the cheese is melted.

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