Cheesy Quesadillas

NOTE: The recipe below was adapted from the website included at the bottom of the page. Please visit that website for more complete directions and additional great recipe ideas!

cereal and milk

Serves 4


Cheesy Quesadillas

3 minPrep Time

7 minCook Time

10 minTotal Time

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  • 2 to 3 cups filling: leftover cooked vegetables, cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil, divided
  • 4 large flour tortillas (9-inch to 10-inch)
  • 2 cups shredded cheese, such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese


  1. Prepare the filling. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.
  2. Melt 1/2 teaspoon butter or oil in the skillet. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.
  3. Add the tortilla and top with cheese. Place 1 tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
  4. Add the filling. Spread about 1/2 cup of filling in a single layer over just half the tortilla.
  5. Watch for the cheese to melt. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  6. Fold the quesadilla in half. Use the spatula to fold the quesadilla in half, sandwiching the filling.
  7. Transfer to a cutting board and cut into wedges.
  8. Wipe the pan clean and repeat. Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.


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