Quesadilla Recipe

Quesadillas! Who doesn’t go mad over crispy tortillas stuffed with molten, juicy goodness? This is my definitive Quesadilla guide – choose from Chicken Quesadillas, Beef OR Vegetable. Or build your own using the all-purpose Quesadilla seasoning!

These are brilliant for freezing – so make a big batch. Serve with sour cream, Restaurant-style salsa or Avocado Sauce for dipping!

You’d have to be made of stone if that doesn’t make you weak in the knees.

Quesadillas are a universal language that brings everyone together – vegetarians and meat lovers alike. And in the spirit of that, today I’ve got not one, but THREE filling options to choose from:

Today’s recipe centres around on one master Mexican Spice Mix that works fabulously with both meat and vegetables. This Quesadilla seasoning adds great flavour onto and into proteins, and into any stuffing for Quesadillas generally.

Any chopped, ground meat (mince), diced or sliced vegetables can be stuffed into quesadillas! In today’s recipe, there are 3 options: beef, chicken and vegetarian.

Quesadilla (Beef, Vegetable or Chicken)

Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour – great with vegetable, chicken, beef, pork and turkey. Freezer friendly!

Prep: 10min

Total: 25min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 418 kcal, Fat 21 g, Saturated Fat 8.2 g, Carbohydrate 33 g, Protein 26 g, Cholesterol 94 mg, Sodium 795 mg, Fiber 2.3 g, Sugar 1.4 g, unSaturated Fat 11.8 g, servingSize 1 serving

Ingredients:

• 6 – 8 flour tortillas ((20cm/8″))
• 2 cups (200g) shredded Monterey Jack cheese ((or other of choice) (Note 1))
• 3/4 cup roughly chopped coriander/cilantro
• 1 cup corn kernels ((frozen thawed or can drained))
• ONE Filling of Choice, below ((beef, chicken or vegetable))
• 1 tsp each onion powder, dried oregano, salt
• 2 tsp each cumin powder, paprika
• 1/4 tsp each black pepper, cayenne pepper (optional)
• 1/2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped)
• 500g / 1 lb ground beef / mince
• 1 small red capsicum/bell peppers (, diced)
• 2 tbsp tomato paste
• 1/4 cup (65 ml) water
• 2 1/2 tbsp olive oil
• 500 g/1 lb chicken thighs (, skinless boneless (Note 2))
• 2 garlic cloves (, minced)
• 1 small onion (, quartered and sliced)
• 1 small red capsicum/bell pepper (, diced)
• 2 tbsp vegetable oil
• 1 onion (, diced)
• 2 cloves garlic (, minced)
• 1 can of black beans, drained ((400g/14oz))
• 1 capsicum/bell pepper (, diced (any colour))
• 1 cup corn ((canned drained or frozen thawed))
• 1/4 cup tomato paste
• 1/4 cup (65 ml) water

Instruction:

1. Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
2. Mix ingredients in a small bowl. Use for one of the Fillings Options below.
3. Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
4. Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
5. Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

How to Make a Quesadilla Step by Step | Get Cookin’ | Allrecipes.com

FAQ

What do you put in a quesadilla?

1. Southwestern: Fill your quesadilla with black beans, chopped onions, peppers, tomatoes, corn, cilantro and pepper jack cheese. …
2. Mediterranean: Load your quesadilla up with a blend of chopped spinach, red onions, Kalamata olives, feta cheese crumbles and mozzarella cheese.

What kind of cheese is best for quesadillas?

Should I cook quesadilla in oil or butter?

What makes a quesadilla Mexican?