Cheese Vegetable Tortilla Folds (Print Version)

Golden tortillas layered with melted cheese and fresh vegetables, cooked quickly for a tasty meal.

# 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:

01 - If using chicken and vegetables, heat a small amount of oil in a skillet over medium heat. Sauté diced vegetables for 3 to 4 minutes until softened. Add shredded chicken, ground cumin, chili powder, salt, and pepper. Stir to combine and cook until heated through. Remove from heat and set aside.
02 - Lay a tortilla flat on a clean surface. Sprinkle half the tortilla with approximately 2 oz of shredded cheese, add a portion of the filling mixture, and sprinkle with cilantro. Top with another 2 oz of cheese before folding the tortilla in half to enclose the filling.
03 - Heat 1/2 tablespoon of oil or butter in a large skillet over medium heat. Place the folded tortilla in the pan and cook for 2 to 3 minutes per side until golden brown and the cheese has melted. Repeat the process with the remaining tortillas.
04 - Cut each quesadilla into wedges and serve hot. Accompany with salsa, guacamole, or sour cream if desired.

# Expert Advice:

01 -
  • The contrast between crispy tortilla and gooey melted cheese creates pure comfort in every bite
  • Its incredibly forgiving, you can use whatever cheese or fillings you have on hand
  • Ready in under 20 minutes but tastes like something from a restaurant
02 -
  • Dont overload your quesadillas or the cheese wont melt properly and theyll fall apart
  • Medium heat is essential, too high will burn the tortilla before the cheese melts
  • Letting them rest for 30 seconds after cutting prevents the cheese from immediately running out
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Use a cast iron skillet if you have one for the most even browning and crispy edges
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