Grilled Cheese and Tomato Quesadilla
This grilled cheese and tomato quesadilla is a recipe you’ll want to make again and again. Filled with a rich Italian-style cheese blend, slices of ripe garden tomato, and fresh herbs, then toasted until crisp and golden, it’s a simple appetizer with classic Italian-inspired flavor.
A grilled cheese sandwich turns Italian-style appetizer
When I first decided to make a cheesy tomato quesadilla, I planned to keep it close to a traditional grilled cheese sandwich — American cheese and tomato slices were the entire idea. But once I got into the kitchen, inspiration took over, and before long I had created something even better.
Instead of a classic grilled cheese, this quesadilla is filled with Italian-inspired flavors. An Italian-style cheese blend, ripe garden tomato slices, and fresh herbs are tucked inside a crispy, golden tortilla for a simple appetizer that’s absolutely mouthwatering. Ready in just minutes, it’s also perfect for a quick lunch, a light dinner, or an easy snack any day of the week.
If you love easy homemade quesadillas, be sure to try my crispy three cheese quesadilla and homemade ham and cheese quesadilla too.
Recipe ingredients
- Tortillas shells: Large 12-inch burrito-style tortillas are the best choice for this recipe. They give you plenty of room for the filling while folding easily and crisping beautifully without tearing.
- Butter: Butter creates the best golden color and a richer flavor than oil while helping the tortilla become crisp and evenly toasted. For the freshest flavor, try making your own from scratch farmhouse butter.
- Italian-Style Cheese Blend: An Italian-style cheese blend is the best choice for this recipe because it delivers excellent meltability along with layers of savory flavor. I used a pre-made blend of mozzarella, provolone, Parmesan, Romano, fontina, and Asiago, but any high-quality Italian cheese blend will work well.
- Garden Tomatoes: When tomatoes are in season, choose ripe garden tomatoes if you can. Don’t skip them — they make all the difference in this recipe. Their fresh flavor is what makes this quesadilla taste like summer and pairs beautifully with the Italian cheeses.
- Fresh Garden Herbs (Optional): Fresh herbs are optional, but they’re well worth adding. A generous amount of fresh oregano, rosemary, and thyme gives the quesadilla an extra layer of garden-fresh flavor that complements the cheese blend and tomato perfectly.
See the recipe card for full information on ingredients and quantities.
How to make a grilled cheese and tomato quesadilla
Step 1: Spread the butter in a thin, even layer over one side of each 12-inch tortilla, making sure to coat all the way to the edges for even browning. Place one tortilla butter-side down in a large skillet over medium heat.
Step 2: Sprinkle half of the Italian-style cheese blend evenly over the entire tortilla, leaving no large bare spots. If using the fresh herbs, scatter half of them over the cheese so every bite gets a little of their flavor.
Step 3: Arrange the tomato slices in a single layer over one half of the tortilla without overlapping them too much. Continue cooking until the underside of the tortilla is crisp and golden brown and the cheese has fully melted.
Step 4: Once the underside is crisp and golden brown, carefully fold the cheese-only half of the tortilla over the tomato-covered half and gently press with a spatula. Remove the quesadilla from the skillet and place it on a cutting board.
Step 5: Repeat the process with the remaining tortilla, butter, cheese, tomato slices, and fresh herbs.
Step 6: Let the quesadilla rest for 2 to 3 minutes so it’s easier to slice cleanly. Cut it into 4 wedges and serve while it’s still hot and the cheese is perfectly melted.
Top tips
- Use a Well-Seasoned Skillet: A well-seasoned cast iron or quality nonstick skillet promotes even browning and helps the tortilla release cleanly without tearing.
- Slice Tomato Evenly: Evenly sliced tomatoes help the quesadilla fold neatly and keep the filling distributed evenly from one end to the other.
- Keep Filling Away from Edge: Leave a small border around the outside of the tortilla when adding the cheese. This gives the melted cheese room to settle as the quesadilla is folded.
- Use Firm Tomatoes: Choose tomatoes that are fully ripe but still firm enough to hold their shape when sliced. They provide the best texture and are easier to arrange inside the quesadilla.
- Use Pizza Cutter: A sharp pizza cutter slices cleanly through the crisp tortilla without dragging the filling, producing neat wedges with minimal mess.
Would you like to save this post for later?
We'll email it to you, so you can come back to it whenever you like!
Sauces for dipping
This crispy tomato cheese quesadilla is delicious on its own, but it would be true to a pizzeria-style appetizer to serve it with a side of warm marinara sauce. If you’re in the mood for something a little different, homemade pico de gallo salsa, quick guacamole made from scratch, buffalo sauce made from scratch, and creamy bacon blue cheese dip are all excellent choices. Each one pairs beautifully with the crispy tortilla and rich, cheese blend, and fresh tomato.
Other recipes you’ll love
If you loved this savory quesadilla recipe, give these other great dessert quesadilla and appetizer recipes a try too!
Apple pie quesadilla recipe
Savory Buffalo Chicken Dip
Stuffed Portobello Mushroom Recipe
Bang Bang Shrimp Recipe
Grilled Cheese and Tomato Quesadilla
Ingredients
- 2 12-inch tortilla shells
- 1 tablespoon butter
- 1 1/2 cups shredded Italian cheese blend
- 6 tomato slices
- 2 tablespoons chopped fresh oregano, rosemary, and thyme optional, equal parts of each
Instructions
- Butter one side of each tortilla. Place one tortilla butter-side down in a skillet over medium heat.
- Sprinkle half of the cheese evenly over the tortilla. If using, sprinkle half of the fresh herbs over the cheese.
- Arrange the tomato slices over one half of the tortilla. Cook until the cheese has melted and the underside is golden brown.
- Fold the cheese-only half of the tortilla over the tomato-covered half. Press lightly with a spatula and transfer to a cutting board.
- Repeat with the remaining tortilla, cheese, tomato slices, and fresh herbs.
- Let the quesadillas rest for 2 to 3 minutes. Cut each into 4 wedges and serve immediately.
Notes
- Fresh herbs add the best flavor.Â
- Choose ripe, firm tomatoes for the best texture and easier slicing.
- Cook over medium heat so the tortilla becomes crisp and golden without burning the quesadilla.
- A sharp pizza cutter produces the cleanest slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
