Quesadillas 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.

Easy Quesadilla Recipe

This quesadilla recipe comes out crispy on the outside with perfectly melty cheese! Here’s how to make this Tex Mex specialty.

Prep: 2min

Total: 7min

Yield: 1

Ingredients:

• 2 6-inch flour tortillas (per 1 serving*)
• 1/4 cup shredded mild cheddar cheese
• 1/4 cup shredded Colby jack cheese**
• 2 tablespoons pico de gallo (aka fresh salsa)
• 2 pinches salt
• Olive oil, for cooking
• Other filling items: cooked chicken, cooked ground beef (or plant-based crumbles), black beans, canned corn, avocado, green onions, chopped cilantro, etc.
• To serve: sour cream, hot sauce, cilantro, avocado crema, lime crema, salsa, guacamole, chipotle sauce, etc.

Instruction:

1. Place half the shredded cheese, pico de gallo, and 1 pinch salt in half of a tortilla, along with any other filling items (be careful not to overstuff). Fold it over to make a half circle. Repeat with the other tortilla.
2. Heat a stainless steel or cast iron skillet over medium high heat. Add a drizzle of olive oil to lightly coat the pan. Cook for 1 to 2 minutes per side until browned and crisp, pressing gently with a spatula while cooking.
3. Slice into 4 or 6 wedges and serve immediately with dipping sauces.

Chicken Quesadillas

Prep: 0 20min0

Total: 0 40min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 1103, Fat 60g, Saturated Fat 28g, Carbohydrate 82g, Fiber 8g, Sugar 12g, Protein 61g, Cholesterol 228mg, Sodium 1556mg

Ingredients:

• 12 large flour tortillas
• 2 tablespoons olive oil
• 2 1/2 cups grated cheese (Monterey Jack is the best)
• 2 pounds skinless chicken breasts
• Pico de Gallo, for serving, recipe follows
• Salt and pepper
• 2 tablespoons taco or Cajun seasoning mix
• 1 large onion, cut in half and then into slices
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper
• 12 tablespoons butter, for frying
• 12 Roma tomatoes (slightly under ripe is fine)
• 3 yellow or red onions
• 2 cups fresh cilantro leaves
• 2 to 3 jalapenos
• 1 lime
• Salt

Instruction:

1. Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
2. Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
3. Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
4. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
5. Cut each quesadilla into wedges and serve with Pico de Gallo.
6. Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
7. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.
8. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Chicken Quesadillas

You probably already have all the ingredients to whip up this simple, five star chicken quesadilla.

Prep: 10min

Total: 40min

Yield: 4 serving(s)

Nutrition Facts: calories 902 Calories, Fat 58 g, Saturated Fat 25 g, Trans Fat 1 g, Cholesterol 193 mg, Sodium 1137 mg, Carbohydrate 30 g, Fiber 7 g, Sugar 6 g, Protein 59 g

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 2 bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless skinless chicken breasts, sliced into strips
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 4 medium flour tortillas
• 2 c. shredded Monterey jack
• 2 c. shredded cheddar
• 1 ripe avocado, sliced
• 1 tbsp. vegetable oil
• 2 scallions, thinly sliced
• Sour cream, for serving

Instruction:

1. Slice into wedges and serve with sour cream.

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 is the best melting cheese for quesadillas?

What is the most popular cheese for quesadillas?

• Cheddar cheese.
• Mexican cheddar cheese.
• Mozzarella cheese.
• Colby Jack cheese.
• Gouda cheese.

What makes quesadilla stick together?