Mexican cheese vegetable tortillas (Printable)

Golden toasted tortillas filled with melted cheese, fresh vegetables, and optional chicken for a flavorful meal.

# What You'll Need:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

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

→ Optional Fillings

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

→ Seasoning

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

→ Cooking

11 - 2 tablespoons vegetable oil or butter

# How to Cook:

01 - If using chicken and vegetables, sauté diced vegetables in a skillet with oil for 3 to 4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well and heat through. Set aside.
02 - Lay a tortilla flat and evenly sprinkle 2.5 oz of cheese over half its surface. Add a portion of the filling mixture and sprinkle chopped cilantro on top. Cover with another 2.5 oz of cheese and fold the tortilla in half to enclose the filling.
03 - Heat 1/2 tablespoon oil or butter in a large skillet over medium heat. Place the folded quesadilla in the pan and cook for 2 to 3 minutes per side until golden brown and the cheese melts. Repeat with remaining tortillas.
04 - Slice each quesadilla into wedges. Serve immediately with salsa, guacamole, or sour cream if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes better too.
  • You can empty your fridge into these and somehow it always works.
  • The crispy, golden outside gives way to that stretchy, gooey center that makes you forget everything else.
  • Leftovers reheat beautifully in a hot pan, no sad microwave sogginess here.
02 -
  • Do not rush the heat, medium is your friend, too high and the tortilla burns before the cheese melts.
  • Press down gently with your spatula while cooking, it helps everything meld together and crisp up evenly.
  • Let them rest for just a minute after cooking, the cheese sets slightly and they are way easier to cut.
03 -
  • Grate your own cheese if you can, pre-shredded has anti-caking agents that keep it from melting as smoothly.
  • A cast iron skillet holds heat beautifully and gives you the most even, golden crust.
  • If the quesadilla feels too full to flip, use a plate to cover it, invert, and slide it back into the pan.
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