Description

Quick and kid-approved cheesy quesadilla roll-ups perfect for busy weeknights, made with simple ingredients and customizable to your family’s taste.

Ingredients

Scale

6–8 flour tortillas (8-inch, soft and pliable)
2 cups shredded cheese (sharp cheddar and Monterey Jack mix)
1 cup cooked chicken, shredded (optional)
2 stalks green onions, thinly sliced
2 tablespoons olive oil or melted butter
1 teaspoon chili powder
1/2 teaspoon cumin
Sour cream or salsa for serving (optional)

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine shredded cheese, cooked chicken (if using), green onions, chili powder, and cumin. Stir until evenly mixed.
Lay a tortilla flat on your work surface. Spread about 1/3 cup of the cheese mixture evenly over the entire tortilla.
Roll the tortilla tightly, tucking in the sides slightly to avoid cheese spilling out during baking.
Place the rolled tortilla seam side down on the prepared baking sheet. Repeat with remaining tortillas.
Brush the tops of the roll-ups with olive oil or melted butter.
Bake for 10-12 minutes, turning halfway through, until tortillas are golden brown and cheese is bubbly.
Let cool for a couple of minutes before serving. Serve with sour cream, salsa, or guacamole if desired.

Notes

Do not overfill the tortillas to avoid cheese leakage. Warm tortillas slightly in the microwave if stiff. Brush generously with oil or butter for a golden, crispy finish. Assemble ahead and refrigerate up to 24 hours before baking. Freeze unbaked roll-ups for up to 2 months; add 5 extra minutes to baking time when baking from frozen.

Prep Time: 13 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 roll-up
Calories: 320
Sodium: 450
Fat: 14
Saturated Fat: 7
Carbohydrates: 28
Protein: 18

Keywords: quesadilla, roll-ups, cheesy, quick dinner, kid-friendly, easy recipe, weeknight meal, chicken, vegetarian option