Cheese Quesadillas are quick, cheesy, and satisfying. This easy version uses flour tortillas and melted Monterey Jack for a delicious, kid-friendly meal that comes together in minutes. Serve these up with a side of homemade pico de gallo for a complete meal!

What Cheese Works Best?

For this recipe, we used Monterey Jack and Mild Cheddar because they are creamy, mild, and super melty. Here are some other great options:

Mozzarella: Gooey and stretchy with a neutral flavor.
White Cheddar: Sharper and tangier if you want more flavor.
Queso Oaxaca or Queso Asadero: Traditional Mexican cheeses with excellent meltability.

You can mix and match cheeses to get your perfect blend!

Additions and Substitutions

Once you’ve nailed the basic cheese quesadilla, the possibilities are endless:

Add-ins:

Sliced jalapeños or green chiles for heat
Sautéed onions or bell peppers for texture
Cooked shredded chicken or beans for protein
Cilantro or a sprinkle of taco seasoning for extra flavor

Tortilla swaps:

Use whole wheat, spinach, or gluten-free tortillas
Try a corn tortilla version (smaller, but extra toasty!)

Tips for Success

Shred your own cheese for better melt and flavor—pre-shredded cheese often contains anti-caking agents that affect texture.
Don’t overload the quesadilla. Too much cheese or fillings can cause it to fall apart when flipping.
Use medium heat to avoid burning the tortilla before the cheese melts.

Storage and Reheating

While cheese quesadillas are best fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet for best texture, or in the microwave in short bursts (though they’ll be softer).