Preheat a griddle pan or skillet over medium heat.
Spread a layer of cheese on half of a tortilla. Top with a thin layer of veggies and another layer of cheese. Fold the tortilla over the filling. Butter the skillet and place the tortilla in the skillet. (Three mini quesadillas should fit in a 12-inch skillet.)
Cook until golden brown (2-3 minutes) and flip over. Cook on the second side until the outside is golden brown and the cheese is melted, 2-3 minutes.
Repeat with remaining tortillas. Garnish as desired and serve warm.
Can quesadillas be frozen? Yes. Allow the cooked quesadillas to cool, then place on a sheet pan in the freezer until firm. Then transfer them to a freezer-safe plastic bag. Layering parchment paper in between the quesadillas will ensure they do not stick together. Store in the freezer to up to two months.
How do I reheat quesadillas? Remove plastic before reheating. Oven/toaster oven: wrap in foil, and heat at 350 degrees until warmed through. Microwave: microwave for 2-3 minutes or until warmed through. Skillet: place in a skillet over medium heat and cook until warm throughout, flipping to warm each side.
Can quesadillas be baked in the oven? Yes, and this is a great way to make a larger batch at once. Lightly brush a sheet pan with oil. Place the quesadillas on the pan and brush the top side of the tortilla with oil. Bake at 425 degrees for approx. 15 minutes, flipping the quesadillas after 7 or 8 minutes.
Can I use corn tortillas? Yes, corn tortillas can be used, but they are not as pliable as flour tortillas so they may crack and fall apart, especially if overstuffed.
What kind of cheese is best in quesadillas? Good melting cheese is best. Monterey, Colby, or Pepper jack, cheddar, and mozzarella are great options.
What fillings can go in quesadillas? Fillings are a great way to customize your quesadillas. Shredded chicken, beef or pork, as well as shrimp (fully cooked) are all wonderful in quesadillas. You can add assorted veggies or beans and a variety of cheeses.