Learning to make delicious cheese quesadilla triangles at home is easier than you think, perfect for a quick snack, lunch, or even a fun dinner. This recipe is simple, uses minimal ingredients, and delivers perfectly melty, golden triangles every time. You’ll love how quickly these come together for a satisfying meal.
Key Ingredients & Substitutions:
- Tortillas: Use flour tortillas for the best melty texture. Corn tortillas can be used for a gluten-free option, but they might be less pliable.
- Cheese: A good melting cheese is key! Monterey Jack, mild cheddar, or a Mexican blend are excellent choices. Mozzarella works too for a stringier melt.
- Butter or Oil: For cooking. Butter adds great flavor, but any neutral cooking oil (like vegetable or canola oil) works fine.
Ingredients:
- 4 large (8-inch) flour tortillas
- 1 ½ cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- 2 tablespoons unsalted butter, divided (or cooking oil)
- Optional: sour cream, salsa, or guacamole for serving
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Servings: 2-4 (depending on portion size)
- Tools Needed: Large non-stick skillet or griddle, spatula, cutting board, pizza cutter or knife.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Gather your tortillas and shredded cheese. This ensures everything is ready to go once you start cooking. Having your toppings ready now makes serving even faster.
2. Heat the Skillet
Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter or a drizzle of oil and let it melt or heat up. You want an even coating on the bottom of the pan.
3. Assemble the Quesadilla
Lay one tortilla flat in the heated skillet. Sprinkle about half a cup of shredded cheese evenly over one half of the tortilla. Leave a small border around the edge so the cheese doesn’t ooze out too much.
4. Fold and Cook
Fold the empty half of the tortilla over the cheese-covered half, creating a half-moon shape. Press down gently with your spatula. Cook for 2-3 minutes until the bottom is golden brown and the cheese starts to melt.
5. Flip and Finish
Carefully flip the quesadilla to the other side. Cook for another 2-3 minutes, or until that side is also golden brown and the cheese is fully melted and gooey.
6. Slice and Serve
Remove the cooked cheese quesadilla from the skillet and place it on a cutting board. Use a pizza cutter or a sharp knife to cut the half-moon shape into two or three triangles. Repeat the process with the remaining tortillas and cheese, adding more butter to the pan as needed. Serve your warm cheese quesadilla triangles immediately with your favorite dipping sauces.
Storage Instructions:
Leftover cheese quesadilla triangles are best stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a skillet over medium-low heat until warmed through and slightly crispy again, or in a toaster oven for best results.
Frequently Asked Questions (FAQ):
- Can I use pre-shredded cheese? Yes, absolutely! It’s convenient and works perfectly for these cheese quesadilla triangles.
- What if my cheese isn’t melting well? Ensure your pan isn’t too hot, as high heat can burn the tortilla before the cheese melts. Lower the heat and cook a bit longer.
- Can I add other fillings? Yes! Cooked chicken, beans, or sautéed vegetables are great additions. Just make sure they are pre-cooked and not too wet.
- How do I keep the quesadillas from getting soggy? Don’t overload them with fillings. Also, serve immediately after cooking for the best texture.
- Can I make these in the oven? While possible, a skillet gives the best crispy exterior. If using an oven, bake at 375°F (190°C) for about 5-7 minutes per side.
- What kind of tortillas are best for cheese quesadilla triangles? Flour tortillas are generally preferred for their flexibility and ability to get crispy.