This image courtesy of Joseph DeLeo

Quesadillas are essentially the Central American toasted cheese sandwich! We make many versions of it at home, depending on what is in the fridge. Our children love plain cheese quesadillas or quesadillas filled with chicken or a little spinach (very handy as you can sneak it in almost unnoticed to greens-wary little ones). These are perfect for a snack or TV supper, and they are great for grown-ups too. I quite often have guacamole and tomato salsa with mine, as they do in Mexico, or else for a very fast sauce try Crème Fraîche with Sweet Chili. Not all children like chile, but one of our boys actually likes it, so I sometimes leave it in for him.

Makes8 wedges

Cooking Methodpan-frying



Total Timeunder 15 minutes

Kid FriendlyYes

Occasiongame day

Recipe Coursemain course, snack

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed, tired

Taste and Texturecheesy, crisp, hot & spicy, savory

Type of Dishsandwich


  • 2 wheat flour tortillas
  • 4 oz cheese (I like a mixture of Cheddar, Gruyere and mozzarella), grated
  • 1 scallion, trimmed and sliced (optional)
  • ½ green or red chile, deseeded and chopped finely (optional--chiles can be very hot!)


  1. Heat a frying pan slightly. Place one tortilla in the pan and sprinkle with all the grated cheese, the sliced scallion and chile, if using. Cover with the other tortilla and press down with a spatula or your hands. The cheese will have started melting at this stage and the tortilla on the bottom should be golden brown. When it is, carefully turn it over and then cook the other side for another couple of minutes, until it is golden and all the cheese has melted. Transfer to a board and cut into wedges. Serve immediately on its own or with Crème Fraîche with Sweet Chili or Tomato and Cucumber Salsa.

  2. Variations:

  3. Quesadillas With Chicken:

  4. Make as for the basic quesadillas, but add 3 oz shredded cooked chicken with the grated cheese.

  5. Quesadillas With Spinach:

  6. Make as for the basic quesadillas, but add one handful of baby spinach leaves (½ oz) with the grated cheese.


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Nice job, Rachel! I love the use of iron skillets for this recipe. I'd like to offer a good companion to your quesadillas. It's my Green Goddess Guacamole. Truly the best guacamole I've ever had. A close friend taught me that a pinch of cumin and a teaspoon of yogurt make all the difference. There's also a special trick for serving it at parties with the video and recipe of it on my blog at Cheers Yogi Marlon The Enlightened Cook


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