Ten Easy Quesadillas Recipes To Make Today
When you're hungry and short on time, nothing beats a cheesy quesadilla. Crispy tortillas, melty cheese, and whatever fillings you have lying around. It's the perfect easy meal!
Quesadillas are basically a choose-your-own-adventure meal. If you have tortillas and cheese, you're halfway there. Throw in some veggies, beans, or whatever protein you've got, and dip it in salsa, sour cream, or even hummus. No fancy ingredients, no complicated steps, just quick, delicious food.
To help you mix things up, I've rounded up 8 easy quesadilla recipes with different fillings and flavors. They're cheap, simple to make, and most take less than 15 minutes because who has time for a complicated dinner?
Healthy Chicken Quesadillas
Black Bean and Corn Quesadillas - Freezer Friendly
Low Carb Breakfast Quesadillas - Freezer Friendly
Buffalo Chicken Quesadillas
BBQ Portobello Mushroom Quesadilla
Turkey Burger Quesadilla
Spicy Chicken Quesadillas
Rosemary White Bean and Kale Quesadillas
Turkey Quesadillas
Upgrade your quesadilla game with these tasty Turkey Quesadillas stuffed with shredded or ground turkey, fajita vegetables, black beans, and cheese.
Basics: The Best Way to Make a Quesadilla
Let's start with the basics when it comes to making a perfect quesadilla. This will guarantee that the outside is toasted, the insides are warm, the cheese is goo-ey, and all the things you want in a quesadilla.
- Tortillas: You can use any tortillas you like for your quesadillas, but the best quesadillas are made on thin tortillas since they get crisp on the outside and let everything cook on the inside. Using one tortilla and folding it over the filling is easier than making a big two-tortilla quesadilla. Those can be tricky to flip, and the filling often falls out.
- Build the quesadilla in the skillet: Place your tortilla right in the medium-warm pan (we'll get to that in a second) and build the quesadilla right in the pan. As the warm pan heats the tortilla, you can fold it over the filling without it breaking. This also ensures your filling won't fall out when you transfer it to the pan.
- Medium heat: Many people make the mistake of cooking their quesadilla too quickly and too hot. This leads to a burnt tortilla and partially melted cheese. Cook it over moderate heat so everything has time to warm through without anything burning.
- Start and end with cheese: Always start building the quesadilla with a thin layer of cheese. Then, add your filling. Then finish with cheese. This ensures that the quesadilla will stick together. Although any cheese works, the best quesadillas use a cheese that melts well. If you have time to freshly grate your cheese, it will come out even better.
- Fillings: You can fill your quesadilla with pretty much anything you like, but make sure to chop the fillings into small pieces. This makes it easier to eat and helps the filling stay inside the quesadilla. Also, remember that nothing will "cook" in the quesadilla, you are just warming things up. That means you may want to precook some vegetable fillings that you don't enjoy in their raw form.
What cheese is best for making a quesadilla?
The best cheese for quesadillas should be melty, flavorful, and stretchy to create that perfect gooey bite. Here are some top choices:
- Oaxaca Cheese: Traditional for Mexican quesadillas, this cheese melts beautifully and has a mild, slightly salty flavor.
- Monterey Jack Cheese: A great all-around melty cheese with a creamy texture and mild taste.
- Mozzarella Cheese: If you love extra stretch, mozzarella is a great option, though it's milder in flavor.
- Cheddar Cheese: Sharp cheddar adds a bolder, more pronounced flavor while still melting well.
- Queso Asadero: A Mexican melting cheese with a buttery, smooth texture, perfect for quesadillas.
- Pepper Jack Cheese: If you like a little spice, this cheese melts well and adds a kick of flavor.
What fillings can I add to cheese quesadillas?
- Proteins: Grilled chicken, shredded beef, ground beef, carnitas, Mexican garlic shrimp, ground turkey, chorizo, pulled pork, black beans
- Cheeses: Oaxaca, Monterey Jack, mozzarella, cheddar, queso asadero, pepper jack
- Vegetables: Sautéed onions, bell peppers, mushrooms, spinach, blackened corn, zucchini
- Legumes and Grains: Black beans, refried beans, pinto beans, Mexican quinoa
- Herbs and Spices: Fresh cilantro, green onions, jalapeños, chipotle peppers, cumin, smoked paprika
Best Toppings for Quesadillas
Here are some of our favorite ways to top off our quesadillas:
- Guacamole
- Sour Cream or Mexican Crema
- Pico de Gallo
- Salsa
- Hot Sauce
- Shredded Lettuce and Cabbage
- Pickled Jalapeños
- Cotija or Queso Fresco
- Avocado Slices
- Black Beans or Refried Beans
What sides pair well with quesadillas?
Frequently Asked Questions
Got questions about quesadillas? We've got answers:
How do you freeze quesadillas?
Most people don't realize that most quesadillas can actually be meal-prepped and stored in the freezer for 3-to 4 months. Always start by making your quesadillas and then letting them cool completely. Wrap them in plastic wrap or another freezer-safe material once they are cool. Label them and then place them in the freezer.
How do you reheat quesadillas?
For best results, slowly reheat them in a skillet until they are warmed through. You can also reheat it in the microwave. Wrap the quesadilla in a slightly moist paper towel and warm for 2-4 minutes, depending on the size and thickness.
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I’m Kristen, I blog about food.
I believe you can make great food that's also good for you. Here you will find healthy, easy to make, delicious recipes and meal plans.
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