Classic Quesadillas Cheese Veggies (Printable)

Golden grilled tortillas filled with melted cheese and fresh vegetables, perfect for a quick, flavorful meal.

# What You'll Need:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

02 - 7 oz shredded cheddar, Monterey Jack, or Mexican blend cheese

→ Optional Fillings

03 - 5 oz cooked shredded chicken breast
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 small red onion, thinly sliced
07 - 1 tbsp chopped fresh cilantro

→ Seasoning

08 - 1/2 tsp ground cumin
09 - 1/2 tsp chili powder
10 - Salt and black pepper, to taste

→ Cooking

11 - 2 tbsp vegetable oil or butter

# How To Make It:

01 - If using chicken and vegetables, heat a small amount of oil in a skillet over medium heat. Sauté diced bell pepper, zucchini, and red onion for 3 to 4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well and cook until heated through. Remove from heat and set aside.
02 - Place one tortilla flat on a clean surface. Evenly sprinkle half with approximately 2 oz of shredded cheese. Add a portion of the filling mixture if desired, then sprinkle chopped cilantro and top with another 2 oz of cheese. Fold the tortilla in half to enclose the filling.
03 - Heat half a tablespoon of oil or butter in a large skillet over medium heat. Place the folded tortilla in the skillet and cook for 2 to 3 minutes on each side until golden brown and the cheese is fully melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges. Serve hot accompanied by salsa, guacamole, or sour cream as desired.

# Expert Tips:

01 -
  • Ready in 20 minutes flat, perfect for those nights when you want something substantial but not complicated.
  • The cheese gets impossibly gooey while the tortilla turns golden and crispy, hitting that perfect textural contrast.
  • It's endlessly customizable, so you can load it with whatever's in your fridge and it'll taste incredible.
02 -
  • Medium heat is non-negotiable because high heat burns the tortilla before the cheese melts, which is disappointment on a plate.
  • Don't overstuff—it's tempting, but a quesadilla that's too full will either burst open or stay raw inside while the outside burns.
03 -
  • Shredding your own cheese instead of using pre-shredded means it melts into an actual creamy layer instead of staying grainy and separated.
  • Let your cooked quesadilla rest for a minute after flipping it the last time—this lets the cheese set just enough that it won't all pour out when you cut it into wedges.
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