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Crispy Cheese Quesadillas Recipe with Easy Homemade Pico de Gallo

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A quick and easy recipe for crispy cheese quesadillas paired with fresh, vibrant homemade pico de gallo. Perfect for busy evenings or casual gatherings, this dish balances crispy, melty, and fresh flavors.

Ingredients

  • Flour tortillas (8-inch size)
  • Shredded cheese blend (sharp cheddar and Monterey Jack, about 1 ½ cups / 170g)
  • Unsalted butter (2 tablespoons)
  • Optional: pinch of smoked paprika or chili powder
  • Ripe Roma tomatoes (2 medium, finely diced)
  • White onion (¼ cup, finely chopped)
  • Fresh cilantro leaves (¼ cup, roughly chopped)
  • Fresh lime juice (from 1 lime)
  • Jalapeño pepper (1 small, seeded and finely chopped, optional)
  • Salt (about ½ teaspoon)

Instructions

  1. Prepare the Pico de Gallo: In a bowl, combine diced Roma tomatoes, finely chopped white onion, fresh cilantro, jalapeño (if using), and lime juice. Sprinkle with salt and mix gently. Let sit at room temperature while making quesadillas.
  2. Heat the Pan: Place skillet over medium heat. Add 1 tablespoon butter and melt, swirling to coat evenly.
  3. Assemble the Quesadilla: Place one flour tortilla flat on a plate. Sprinkle about ¾ cup (85g) shredded cheese over half the tortilla. Optionally dust with smoked paprika or chili powder.
  4. Fold & Cook: Fold tortilla in half over cheese. Transfer to hot skillet. Cook 2-3 minutes until bottom is golden and cheese starts melting.
  5. Flip Carefully: Flip quesadilla gently with spatula. Add remaining tablespoon of butter around edges. Cook another 2-3 minutes until golden and cheese fully melted.
  6. Repeat: Remove cooked quesadilla to plate and let rest for a minute. Repeat with remaining tortillas and cheese.
  7. Slice & Serve: Cut each quesadilla into 4 wedges and serve immediately with a generous scoop of pico de gallo on the side or on top.

Notes

Use firm, ripe tomatoes and drain excess juice from pico to avoid soggy quesadillas. Butter in the pan creates a golden, crispy crust. Lower heat if cheese melts too slowly. Keep cooked quesadillas warm in a low oven (200°F) if making in batches. For dairy-free, use plant-based cheese alternatives. Corn tortillas can be used for gluten-free option but flip gently.

Nutrition

Keywords: quesadillas, cheese quesadillas, pico de gallo, homemade salsa, quick dinner, easy recipe, Mexican food, crispy quesadillas

Find it online: https://elvafood.com/crispy-cheese-quesadillas-recipe-with-easy-homemade-pico-de-gallo/