Crispy Cheese Tortillas (Printable)
Crispy tortillas stuffed with melted cheese and savory fillings, cooked until golden and served with fresh toppings.
# What You Need:
→ Tortillas
01 - 4 large flour tortillas
→ Cheese
02 - 2 cups shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
→ Optional Fillings
04 - 1 cup cooked chicken breast, shredded
05 - 1/2 cup sautéed mushrooms
06 - 1/2 cup diced bell pepper
07 - 1/2 cup diced red onion
08 - 1/2 cup canned black beans, rinsed and drained
09 - 1 jalapeño, thinly sliced
→ For Serving
10 - Sour cream
11 - Fresh salsa
12 - Guacamole
13 - Fresh cilantro
# How To Make It:
01 - Preheat a large skillet or griddle over medium heat.
02 - Place one tortilla on a clean surface. Sprinkle about 3/4 cup shredded cheese evenly over half of the tortilla, then add your choice of optional fillings. Fold the tortilla over to create a half-moon shape.
03 - Place the filled tortilla onto the hot skillet. Cook for 2-3 minutes per side, pressing gently, until the tortilla is golden brown and the cheese is melted.
04 - Remove from heat and transfer to a cutting board. Let cool briefly, then cut into wedges.
05 - Repeat with remaining tortillas and fillings.
06 - Serve immediately with sour cream, salsa, guacamole, and fresh cilantro.
# Expert Suggestions:
01 -
- The combination of cheddar and Monterey Jack creates the perfect pull apart cheese moment every time
- You can throw whatever you have in the fridge inside and it somehow always works
02 -
- Dont overstuff your quesadilla or the cheese will escape and burn on the pan
- Medium heat is better than high because it gives the cheese time to melt before the tortilla burns
03 -
- Brush the outside of the tortilla with a little oil before cooking for extra golden crispiness
- Use corn tortillas to make this gluten free just be extra gentle when folding