Quick Cheese Quesadillas (with Veggies)
Master the method for making classic Cheese Quesadillas in 5 minutes. Plus, learn how to add veggies, make them easy for toddlers to chew, and how to adjust for allergies.
Servings: 6
Calories: 207kcal
Ingredients
- 6 small tortillas (corn or flour)
- 1½ cups shredded cheddar cheese
- cumin, chili powder, salsa, sour cream, guacamole, hot sauce, as desired for topping
Instructions
- Place the tortillas on a clean work surface.
- Sprinkle about ¼ cup cheese on half of each.
- Warm a skillet over medium-low heat. Grease lightly with a little neutral oil like canola or nonstick spray. If using oil, wipe it with a paper towel so there's a very thin coating.
- Place 2-4 tortillas with fillings on the skillet as can easily fit. After about a minute, fold over the empty side to make a half-moon shape. Press down.
- Let each quesadilla cook for about 3 minutes. Flip and cook for an additional 1-2 minutes.
- Serve warm with optional dippers.
Notes
- Store in an airtight container in the fridge for up to 5 days. Warm for a few minutes in an air fryer, oven, or toaster oven.
- Try my homemade Pinto Beans in this recipe.
- Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
- Serve with salsa, sour cream, guacamole, and/or hot sauce for dipping.
- Cut into wedges with kitchen scissors for younger eaters.
- Use dairy-free cheese or gluten-free tortillas as needed.
Nutrition
Serving: 1 quesadilla | Calories: 207kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 406mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Calcium: 244mg | Iron: 1mg