Instead of visiting a Mexican restaurant in the middle of your busy day, why not make homemade cheese quesadillas in the comfort of your kitchen? We’ll be starting from fresh dough to give the most satisfying flavor without any unnecessary preservatives, making this dish a healthier option.
The best part is that it only takes a few minutes to prepare, making it a reliable choice for hectic days when you run out of snacks or side ideas. if you’re interested, keep reading below.
Melty And Marvelous Homemade Cheese Quesadillas
me: why our family likes this or when I make this recipe with history
For this cheese quesadilla recipe, you’ll be making the dough from scratch using only flour, water, and salt. This gives the homemade dough a fresher and more rustic flavor than store-bought tortillas. It’s also healthier since you won’t be using any preservatives.
After mixing and kneading dough, there are no more complicated techniques. You simply have to assemble and fry. All it takes is a solid 30-40 minutes of prep and cooking time to spare.
The ingredients are everyday staples like flour and cheese, so they’re easy to find and won’t break the bank. Best of all, it’s easy to customize the recipe to fit your taste. You can add more veggies or meat if you’re feeling fancy.
If you’re looking for more Mexican-inspired snacks, check out my Easy Mexican Caviar: 10 Minute Party Dip and Make Your Own Frozen Taquitos In Air Fryer.
Ingredients You Will Need
Here are the ingredients that you’ll need to make delicious cheese quesadillas.
- Masa harina flour: Look for instant masa harina to save your dough from a long soaking or resting time. Make sure that it only contains corn without any preservatives.
- Cheese: The best cheese for quesadillas is a melting cheese like mozzarella, Monterey Jack, and cheddar because they give that signature gooey texture. For the best results, use a blend of these cheeses and shred them yourself from a block.
- Vegetable oil: To get that ideal crispy, golden perfection, choose canola or sunflower oil with a high smoke point for frying.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Add a spicy, cheesy kick with pepper jack cheese or jalapeno cheddar.
- If you’re vegan, opt for vegan cheese alternative brands like Violife and Daiya.
- Add more nutrition with grilled spinach, mushrooms, and bell peppers.
- Make the quesadillas creamier with slices of fresh avocado after frying.
- For a hearty meal, add meat like shredded toco meat chicken, taco seasoned ground beef, and crockpot pulled pork.
- Bring in more flavor with a sprinkle of cilantro or chili flakes into the filling.
- If you’re in a pinch, you can buy flour tortillas, corn tortillas, or whole wheat tortillas at the store.
How To Make Homemade Cheese Quesadillas
Now get ready to make the cheesiest and most delicious cheese quesadillas ever.
1
Make The Dough
In a large bowl, combine the masa harina flour with salt. Add the warm water gradually while mixing to bring all the ingredients together. Sprinkle a bit of flour if it’s too wet, or add more water if it’s too dry.
Your goal is to have a soft dough that doesn’t feel sticky. Once you arrive at the right consistency, take the dough into your hands and form into a smooth, round ball.
2
Shape Into Small Balls
Using a sharp knife, cut the large ball of dough into 12 equal portions. Take one portion and roll it between your palms until you form a smooth, round ball. Repeat the same process with the rest of the dough portions.
3
Flatten The Dough
Place a piece of parchment paper on a flat surface and put your dough ball at the center. Cover the dough ball with another piece of parchment paper to prevent it from sticking to the plate or rolling pin.
Take a plate or saucepan and position it on top of the top parchment paper. Gently press the plate down to flatten the dough into a disk measuring around 6-7 inches in diameter. If necessary, use a rolling pin to flatten the dough more evenly.
Do the same with the remaining dough balls.
4
Assemble And Fry
Place a sufficient amount of shredded cheese on one half of the dough circle, leaving some space around the edges. Carefully fold the other half that’s empty over to the cheese filling. This may be shaped like a half-moon.
Using a fork or your fingers, press the edges to seal.
Once you’ve filled all the dough circles with cheese, it’s time to fry. Heat 1-2 tablespoons of vegetable oil in your large frying pan over medium heat. In batches, fry your quesadillas for about 3 minutes per side. You’ll know they’re done when they look golden brown and crispy.
5
Serve To Enjoy
Cheese quesadillas are best served hot.
Serve immediately with your favorite toppings, like chopped cilantro and jalapenos. These quesadillas also taste great with guacamole, sour cream, and hot sauce.
Gina’s Tips For Recipe Success
- Apply gentle pressure when shaping the dough into a round ball and flattening into a circle. No cracks or the cheese filling will leak out.
- Roll your dough thinly, about 1/8-inch thick, to ensure a crisp texture.
- Don’t overfill your quesadilla with cheese because it’s going to burst out while frying. About 1-2 tablespoons of shredded cheese is enough.
- Gently press the quesadillas when frying to ensure that they cook evenly.
- After frying your quesadillas, place them on a paper towel-lined plate to drain extra oil.
- If your dough cracks when folding, lightly moisten the edges with water before sealing.
- To check oil temperature before cooking, drop a small piece of dough in—if it sizzles, the oil is ready.
Storing Leftovers
Leftover cheese quesadillas aren’t a problem. Once your leftovers have cooled down, you can keep them fresh in an airtight container in the refrigerator for up to 3 days. If you have a lot of them, place a piece of parchment paper in between layers to prevent sticking.
You can even store these quesadillas longer in the freezer for up to 3 months. Just wrap each piece with plastic wrap or foil, then place into an airtight container.
Whenever you’re ready, you can reheat your refrigerated quesadillas in the skillet over medium heat for 3 minutes or in the microwave for a brief 30-45 seconds. Your frozen quesadillas need to be thawed first before reheating in the oven for 15-20 minutes at 375 degrees Fahrenheit or cooking in the covered skillet on low heat.
Mexican Dinner Ideas
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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5-ingredient Cheese Quesadillas Homemade Recipe From Scratch
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 cups masa harina flour
- 1 1/3 cups water, warm
- 1/3 teaspoon salt
- 1 ½ cups shredded cheese, mix of mozzarella, Monterey Jack, and cheddar
- Vegetable oil, for frying
Instructions
Prepare the Dough
- In a large bowl, mix the masa harina, warm water, and salt until the mixture forms a smooth dough. Knead it into a single ball.2 cups masa harina flour, 1 1/3 cups water, 1/3 teaspoon salt
- Divide the dough into 12 equal pieces and roll each piece into a ball.
Shape the Quesadillas
- Place a dough ball between two sheets of parchment paper and press it into a flat circle about 6–7 inches wide using a plate, saucepan, or rolling pin. Repeat for the remaining dough balls.
- Sprinkle shredded cheese on one half of each circle, leaving a small border. Fold the dough over the cheese to create a half-moon shape. Press the edges with your fingers or a fork to seal.1 ½ cups shredded cheese
Fry the Quesadillas
- Heat 1 inch of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, fry the quesadillas in batches (2–3 at a time) for about 3 minutes per side, or until golden and crisp.Vegetable oil
Serve
- Serve the quesadillas hot with toppings and dips like sour cream, avocado salsa, or hot sauce.
Notes
- If your dough cracks when folding, lightly moisten the edges with water before sealing.
- To check oil temperature, drop a small piece of dough in—if it sizzles, the oil is ready.
- For less grease, let fried quesadillas drain on a paper towel before serving.
- Apply gentle pressure when shaping the dough into a round ball and flattening into a circle. No cracks or the cheese filling will leak out.
- Roll your dough thinly, about 1/8-inch thick, to ensure a crisp texture.
- Don’t overfill your quesadilla with cheese because it’s going to burst out while frying. About 1-2 tablespoons of shredded cheese is enough.
- Gently press the quesadillas when frying to ensure that they cook evenly.
- After frying your quesadillas, place them on a paper towel-lined plate to drain extra oil.
- Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or toaster oven to maintain crispness.
