Cheese Vegetable Tortilla Folds (Printable)

Golden toasted tortillas layered with melted cheese and savory vegetable fillings for an easy meal.

# What You 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 (optional)
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 small red onion, thinly sliced
07 - 1 tablespoon chopped fresh cilantro

→ Seasoning

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

→ Cooking Fat

11 - 2 tablespoons vegetable oil or butter

# Directions:

01 - If using chicken and vegetables, heat 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 well and heat through. Remove from heat and set aside.
02 - Place a tortilla flat on a surface. Evenly sprinkle half of the tortilla with about 1/4 of the cheese, add a portion of the filling mixture on top, sprinkle with cilantro, and then top with another 1/4 of the cheese. Fold 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 quesadilla in the skillet and cook for 2 to 3 minutes on each side until golden brown and the cheese has melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges and serve hot with salsa, guacamole, or sour cream if desired.

# Expert Advice:

01 -
  • They're ready in under twenty minutes, making them perfect for when you're hungry right now, not in an hour.
  • The contrast of crispy golden edges and gooey melted cheese inside feels like a small victory every single time.
  • You can make them vegetarian or load them with chicken—they work with whatever you have on hand.
02 -
  • Don't overcrowd the pan with multiple quesadillas—they need space and attention, or the bottom burns while the cheese is still cold inside.
  • If your tortilla tears while folding, just start with a fresh one; fighting with a broken one wastes time and cheese, and nobody wins.
03 -
  • Make your filling while your oil heats—this way you're not standing around waiting and everything comes together smoothly.
  • If you're making more than two quesadillas, keep the cooked ones wrapped in foil in a warm oven so they stay hot and soft while you finish the rest.
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