Cheese Vegetable Tortilla Folds (Printable)

Golden tortillas folded with melted cheese, fresh vegetables, and optional chicken for a tasty Mexican main dish.

# What You'll Need:

→ Tortillas

01 - 4 large flour tortillas

→ Cheese

02 - 7 oz shredded cheese (cheddar, Monterey Jack, or Mexican blend)

→ Optional Fillings

03 - 5 oz cooked chicken breast, shredded
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 small red onion, thinly sliced
07 - 1 tbsp chopped fresh cilantro

→ Seasoning

08 - 1/2 tsp ground cumin
09 - 1/2 tsp chili powder
10 - Salt and pepper, to taste

→ Cooking

11 - 2 tbsp vegetable oil or butter

# How To Make:

01 - If using chicken and vegetables, heat oil in a skillet over medium heat. Sauté diced bell pepper, zucchini, and sliced red onion for 3 to 4 minutes until softened. Add shredded chicken, ground cumin, chili powder, salt, and pepper. Stir thoroughly and warm through. Set aside.
02 - Place one tortilla on a flat surface. Evenly sprinkle half with approximately 1.75 oz cheese. Layer with a portion of the filling mixture and a sprinkle of chopped cilantro. Top with another 1.75 oz cheese. Fold tortilla in half to enclose the filling.
03 - Heat 1/2 tbsp vegetable oil or butter in a large skillet over medium heat. Place folded tortilla in skillet and cook 2 to 3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges and serve warm. Accompany with salsa, guacamole, or sour cream if desired.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means you can have dinner on the table faster than delivery arrives.
  • The cheese gets perfectly melted and gooey while the outside turns golden and crispy, hitting every texture craving at once.
  • Completely customizable, so you can use whatever you have on hand and nobody feels deprived.
02 -
  • If your pan is too hot, the outside burns before the cheese melts inside, so resist the urge to crank up the heat and be patient with medium instead.
  • Pressing down gently on the quesadilla with your spatula as it cooks helps the cheese melt faster and creates better contact with the pan for that crispy bottom.
  • Don't overstuff them, because the fillings will squish out the sides and make the pan messy, which I learned the hard way during my midnight kitchen discovery.
03 -
  • Shredding your own cheese instead of using pre-shredded cuts cooking time in half because it melts so much faster and more evenly.
  • Keep a damp kitchen towel nearby because the pan handle gets hot and your hands will thank you for the reminder.
Go Back