How to make a Quesadilla

In my childhood, a quesadilla was a large flour tortilla filled with cheese and often microwaved. Hey, I was a kid. And I currently don’t advocate for this cooking method; stove top or oven for a crispy quesadilla, please! But I still love this traditional Mexican dish for a snack or with more fillings as a meal. It’s a quick, family-friendly meal anyone can make or you can serve homemade quesadillas as a snack, appetizer or part of a larger party spread.

I also love that quesadillas can be filled with SO many different things based on what you love or what you have on hand. In the recipe card, I’m going to share how to make ground beef and cheese quesadillas, but I’ll also list and link a bunch of different fillings you can easily swap.

Related: Next up, learn to make the best enchiladas or stuffed peppers.

Ingredients

I like to use large, burrito-sized flour tortillas. Corn tortillas are more traditional and you can use any size or type of tortilla you like. They will all work! But I most often use large flour tortillas.

I typically use shredded cheddar or pepper jack cheese. Any melting cheese can work well in a quesadilla, and you use a combination of different cheese too.

I often include ground beef when I am making quesadillas as a main course, but any ground meat such as turkey or chicken will work just as well. If you don’t want to use meat but want a filling meal, try refried beans or other beans, like black beans, as a part of the filling. Or make breakfast quesadillas and use scrambled eggs or sausage as a filling.

How to Make a Quesadilla – Stove Top Method

First, prepare the fillings. Cook the ground beef in a skillet or large pan over medium-high heat. Season with taco seasoning and break up the meat with your cooking spoon as you work. The meat should be cooked through, with no pink remaining. Then remove to a bowl.

Add a couple teaspoons of oil to a large pan over medium heat. Then add the tortilla and sprinkle in the cheese and cooked meat. Place a lid over the top (if your pan has a lid) and cook for 2 minutes until the cheese has melted. Then flip the tortilla over on itself, creating a half moon shape.

Remove to a plate and allow to cool for a couple minutes before cutting into segments. Serve warm.

How to Bake Quesadillas – Oven Method

While I prefer cooking quesadillas on the stove top when I’m making just one or two, if I want to make more at one time, baking in the oven is the way to go!

Brush the baking sheet with a little oil where the tortillas will be placed. Then add the tortilla. On one half add the cheese and cooked meat (same method as above for cooking the meat). Then fold the tortilla over on itself, making the half moon shape. Brush the top with oil as well.

Bake at 400°F for 5-6 minutes, then carefully flip the quesadilla to the other side. I use tongs for this. Bake for an additional 5-6 minutes (10-12 minutes total).

Tips & Notes

• I most often use olive oil when cooking, but any cooking oil can work here: canola, vegetable, peanut, coconut, avocado, etc. You could also use butter or ghee instead if you like.
• I like to cover the pan with a lid as the quesadilla cooks, as this helps the cheese melt faster. However, if your pan or skillet doesn’t have a lid, it’s OK. The cheese will still melt.
• I like to serve quesadillas alongside salsa and sour cream. Other great additions are pico de gallo, guacamole, and quesadilla sauce (see recipe below).
• Quesadillas are best the day they are made, but you can make the meat filling ahead of time. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Rewarm in the oven or microwave.

More Mexican & Tex-Mex Recipes

Quesadilla Sauce

• 1/4 cup mayo
• 1/4 cup sour cream
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder

This is like the sauce that comes in a Taco Bell quesadilla, just a homemade version. Stir all the ingredients together and you can smear inside the tortilla before cooking, or serve on the side as a dipping sauce. This sauce is great with tacos, enchiladas, tostadas and more!