15-Minute Cheddar and Green Chile Quesadillas
By Beth Kaminski ·
Sharp cheddar and canned green chiles turn a few everyday ingredients into a quick, satisfying meal. These folded quesadillas have golden, crisp tortillas and a gooey filling with mild chile flavor. Serve them with salsa and sour cream for dipping.
A Small Ingredient List That Works
Sharp cheddar brings plenty of flavor without needing extra seasonings, while canned green chiles add moisture and gentle heat. Folding each tortilla in half makes the quesadillas easier to turn than a full tortilla sandwich. A thin coating of oil helps the outside brown evenly without leaving the tortillas greasy.
The most important detail is draining the chiles well. Extra liquid can soften the tortilla before the cheese has melted. Press the chiles gently in a fine-mesh strainer or blot them with a paper towel if they look especially wet.
Ingredient Swaps and Serving Ideas
- Cheese: Use Monterey Jack, a cheddar-Jack blend, or pepper Jack in place of some or all of the cheddar. Freshly grated cheese usually melts more smoothly, but bagged shredded cheese is convenient for a quick lunch.
- Chiles: Mild diced green chiles keep this family-friendly. Choose hot green chiles if you want more heat; heat levels vary between cans.
- Tortillas: Eight-inch flour tortillas fit comfortably in a large skillet when folded. Smaller tortillas work too, but divide the filling among more tortillas and allow extra cooking time.
- On the side: Add black beans, a cabbage slaw, or sliced avocado to make a fuller meal without crowding the filling.
Make-Ahead and Leftovers
Grate the cheese and drain the chiles up to two days ahead, then refrigerate them in separate covered containers. Assemble just before cooking so the tortillas stay dry.
Refrigerate leftover cooked quesadillas within two hours and use within three to four days. Reheat in a dry skillet over medium-low heat for about two to three minutes per side, until the filling is hot. A microwave works in a pinch, but the tortillas will soften.
Frequently Asked Questions
How do I keep the tortillas from burning?
Use medium heat rather than high heat. If the tortilla becomes dark before the cheese melts, lower the heat and briefly cover the skillet to help warm the center.
Can I use corn tortillas?
Yes, but they are smaller and can crack when folded cold. Warm them first, use less filling, and expect additional batches.
Can I add chicken or beans?
Yes. Add a small amount of cooked shredded chicken or well-drained beans. Keep the filling thin so the quesadillas close easily, and allow extra time to heat the additions thoroughly.
Can I cook these without oil?
A nonstick skillet can brown the tortillas without oil. The surface will look more toasted and patchy rather than evenly golden, but the cheese will still melt.
Recipe
15-Minute Cheddar and Green Chile Quesadillas
By Beth Kaminski · Tex-Mex
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 8-inch flour tortillas
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 4-ounce can diced mild green chiles, well drained
- 2 tsp neutral oil, divided
- ½ cup salsa, for serving (optional)
- ½ cup sour cream, for serving (optional)
Method
- 1
Drain the green chiles in a fine-mesh strainer, pressing gently with a spoon to remove excess liquid.
- 2
Lay the tortillas on a clean work surface. Cover one half of each tortilla with 1/4 cup cheddar, one-quarter of the drained chiles, and another 1/4 cup cheddar, leaving a 1/2-inch border.
- 3
Fold the empty half of each tortilla over the filling and press gently to flatten.
- 4
Heat a 12-inch nonstick skillet over medium heat for 1 minute, then swirl in 1 teaspoon oil.
- 5
Place 2 folded quesadillas in the skillet without overlapping. Cook for 2 minutes, until the undersides have golden-brown patches.
- 6
Flip with a wide spatula and cook for 1 to 2 minutes more, until both sides are crisp and the cheese is melted. Reduce the heat to medium-low if the tortillas brown before the filling melts.
- 7
Transfer the cooked quesadillas to a wire rack. Add the remaining 1 teaspoon oil to the skillet and cook the remaining 2 quesadillas for 2 minutes on the first side and 1 to 2 minutes on the second side.
- 8
Let the quesadillas rest for 1 minute, then cut each into 3 wedges and serve with the optional salsa and sour cream.
Serve these quesadillas right away while the tortillas are crisp and the cheese is melted. Keep salsa and sour cream on the side so everyone can dip their own.
