Also, check Cinco de Mayo party food ideas while you are here.
Recipe card
Simple cheese quesadilla recipe
With four basic ingredients - tortilla or wrapper, cheese, garlic powder, and butter you can build and eat quesadillas in less than 10 minutes. It is one of the best recipes that you can pack for lunch, a picnic, or even when you travel. I prepare this often, especially during weekends while watching movies or during Super Bowl parties. These cheese quesadillas taste great on their own but can be served with red hot sauce, salsa, dips, guacamole, sour cream, etc. You can also add this as a side for your Mexican dinner.
Ingredients
Wrappers: Traditionally quesadillas are made using corn tortillas or flour tortillas. You can use Indian chapati, any flatbread. Today I have made these mini bite size quesadilla using wonton or goyza wrappers. Butter: Try cooking quesadillas in butter for the best flavor and taste. But feel free to use olive oil too. Garlic powder: Optional but adds more flavor. Cheese: Cheddar or Monterey Jack is the best cheese to make quesadillas. You can use a store-bought Mexican cheese blend. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
In a bowl, add melted butter and garlic powder and mix. Keep this aside. Heat cast-iron or non-stick pan or griddle on medium flame and grease it with olive oil. Spread the garlic butter mixture on one side of each wrapper or tortilla. Then, spread the cheese blend evenly over one-half of each wrapper. Fold the wrapper in half over the filling. Do not seal. Place 6 to 8 mini quesadillas or one large tortilla, depending on the size of the pan, and cook uncovered for a couple of minutes on one side. Once the cooked side develops a golden brown color, flip and cook the other side for 1 or 2 more minutes until the filling is hot or the cheese starts to melt. Serve with salsa, guacamole, pica de gallo, sour cream or, enchilada sauce, or any red hot sauce.
Tips
You can use wonton wrappers, spring roll wrappers, or gyoza to make mini quesadillas to serve as party appetizers, snacks, or finger food. Traditionally, tortillas are used. If you have leftover chapti or any thin flatbread, you can use it to make a quesadilla. Vary the amount of cheese as per your taste. I have used salted butter. If you are using unsalted butter, add a pinch of salt to the recipe. I have used a Mexican cheese blend. You can only use cheddar or Monterey Jack, as these are the best cheeses for making quesadillas. Some other cheeses that can be used include Asadero and queso Blanco. This recipe is super simple, and even kids will love it. Feel free to add jalapenos, onion, and cooked chicken or shrimp for extra flavor. To avoid mess, never overfill your quesadillas.
Store and Reheat
Once the quesadillas cool completely, you can store in an airtight conatiner and refrigerate for 3 to 4 days. You can also wrap it tightly in aluminum foil or in a zip lock bag and freeze it for up to 2 months. To reheat, warm them in a pan on medium-low flame until warmed through.
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