Quesadillas

Leftovers are the secret shortcut: cooked chicken, roasted vegetables or yesterday's taco meat make great fillings. Browse by protein, then pair any quesadilla with salsa, guacamole or sour cream. Pre-shredded cheese saves time, but freshly shredded melts more smoothly. Cut finished quesadillas into wedges for snacks, kids' lunches or a casual party platter.

Common questions

What is the best cheese for quesadillas?

Good melting cheeses work best. Monterey Jack, Oaxaca cheese, Chihuahua cheese, mild cheddar and pepper Jack all melt smoothly, and a blend gives you both stretch and flavor. Shredding cheese from a block helps it melt more evenly, since bagged shredded cheese contains anti-caking agents. Avoid crumbly cheeses like cotija as the main cheese, though they make a nice topping.

How do you make crispy quesadillas?

Cook them over medium heat, not high, so the tortilla browns while the cheese melts. Brush the outside lightly with butter or oil, or use a dry nonstick pan for a lighter version. Don't overfill, and press gently with a spatula. Flip once after two to three minutes, when the bottom is golden, and cook the second side the same way.

Can you make quesadillas in the oven or air fryer?

Yes. For a crowd, arrange filled tortillas on a sheet pan, brush the tops with oil and bake at 425F for about 10 minutes, flipping halfway for even browning. In an air fryer, cook one at a time at about 375F for four to six minutes, flipping once. Use a toothpick to hold the top tortilla in place.

How do you keep quesadilla fillings from falling out?

Use a thin, even layer of filling and put cheese on both the top and bottom so it melts and glues everything together. Chop fillings into small pieces and drain anything wet. A folded half-moon quesadilla is easier to flip than a full round, and letting it rest for a minute before cutting helps the cheese set.