cheese quesadilla on a cutting board with limes

4 Ingredient Cheese Crusted Quesadilla

The cheese quesadilla has been a staple in my kitchen for years. I’ve found that my favorite grocery store tortillas are a 50/50 flour and corn mix. That using grated cheese off a block works best. And that thinly slicing and tossing in random veggies from the fridge helps me keep food waste down to a minimum.

Short on time? Need a meal that’s customizable? Feed a crowd? Economical too? The answer has always been… a cheese quesadilla!

Cheese Crusted Cheese Quesadilla

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Recipe by Susanna Grace Course: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

508

kcal
Total time

10

minutes

Ingredients

  • 2 Tortillas, I prefer 50/50 flour and corn combo

  • 2 cups Which equals about 2 handfuls of cheddar cheese

  • Thin Spread Butter

  • Optional: Vegetable or Protein of choice

  • Optional: Toppings of salt, lime, hot sauce, guac, sour cream

Directions

  • Preheat your skillet on low for 3-5 minutes. While preheating grate/shred your cheddar cheese.
  • Slice any fresh or leftover veggies and/or protein and set aside.
  • Very lightly butter one side of each tortilla. Press one of them on the pan and immediately lift up. You will see a ring left behind. This is the area you want to lightly sprinkle your cheese on.
  • Next, increase the heat of your pan to medium and place your tortilla on top of the ring of cheese.
  • Lightly add more shredded cheese to just one side of your tortilla. Top with any add ins you desire.
  • The layer of cheese that was placed directly on the pan will start to bubble and turn brown. When you see browning around the edges, it’s time to fold in half.
  • Continue to cook for another minute or two until firm and transfer to a cutting board to cool. This is where I normally dust with a quick crack/pinch of salt.
  • Allow to cool for at least 3 minutes so that the insides don’t squish out all over the board when you cut. 
  • Optional: smear/top with guac, a dollop of sour cream, squeeze of lime and dash of hot sauce. Zero regrets will be had.

Notes

  • HANDS DOWN recommend grating/shredding your cheese straight off a cheese block. I purchase large blocks of white cheddar (if it’s yellow, that’s just food dye) and use as needed. You can certainly buy the shredded cheese in bags, but it will not melt the same or taste as good. This is one of those ingredients where it’s truly worth the little extra work… and it also happens to be more economical this way too! WIN WIN
  • You don’t have to use cheddar. If you have a different cheese you prefer, go for it! The key here is to love the cheese you decide to cook with. If you love it before making the quesadillas, you’ll love the actual quesadillas.
  • You can certainly use all flour or all corn tortillas. I simply prefer the 50/50 blend as it is nutty, soft, and chewy all at once.
  • I make my quesadillas one or two at a time based on the size of my pan. In order to get a good cheesy crust, you will need plenty of space for things to spread out. Just make sure you have enough room, or stick to 1 at a time.
  • Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Nutrition Facts

2 servings per container


Calories508

  • Amount Per Serving% Daily Value *
  • Total Fat 38.1g 59%
    • Saturated Fat 23.9g 120%
  • Cholesterol 119mg 40%
  • Sodium 713mg 30%
  • Amount Per Serving% Daily Value *
  • Potassium 155mg 5%
  • Protein 29.5g 59%
  • Calcium 64%
  • Iron 6%
  • Vitamin D 68%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A Susanna Staple

My motto in life has ALWAYS been… put it in or on a tortilla and call it a day. There’s never not a pack or three hanging in the freezer just waiting to be stuffed with random leftovers. They make the easiest meals. From breakfast tacos, to spicy mushroom fajitas, to tortilla chips, to this cheese crusted cheese quesadilla.

My absolute favorite grocery store tortillas currently come from Whole Foods. They’re a 50/50 four and corn blend that’s out of this world delicious. Soft and tender with the right amount of nutty chew. They crisp to perfection, aren’t too small or too big. Which means two of these tortillas, wether tacos or cheese quesadillas, is a serving for me. You might be just fine with one or opt for 3. Let them speak to you and they’ll show you the way. And part of that way is going to be walking you straight to this margarita recipe that happens to pair oh so well.

Let Me Know

Cheese crusts don’t just work well for quesadillas. Your grilled cheese sandwich is also about to never be the same. Are you a fan of crispy crunchy cheese? Does this sound like something you’d make?

While you’re at the sharing and commenting, please Save to Pinterest or Share on Facebook. I need all the support I can get to keep on growing this dream of mine. A place where practical beats perfect- and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy.

Hugs, because handshakes are awkward~

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