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Quesadilla Recipe

Quesadilla Recipe
Quesadillas are my most frequently "go-to" meals when I am short of time and hungry. Perfect for lunch, simple dinner, or breakfast for the kids. All kinds of leftovers can be added to quesadillas for a quick, easy, and nutritious meal.

What is a Quesadilla?
A quesadilla is a corn or flour tortilla folded in half, stuffed with various ingredients such as cheese, chiles, savory meats, vegetables, and toasted or grilled until the cheese is melted. 

Origin of the Quesadilla
The most authentic Mexican quesadilla originated in the colonial south-central regions of Mexico!  The quesadilla as a dish has changed and evolved over many years as people have experimented with different variations of it. 

Quesadilla Recipe

What's The Best Cheese for Quesadillas?
  • Freshly grated cheese (as opposed to pre-shredded cheese) melts best. Using Mexican cheese like Queso Asadero, Queso Quesadilla, or Qaxaca are ideal cheeses that melt beautifully. 
  • If any of these cheeses are not available Mozzarella or Monterey Jack work perfectly for quesadillas.

What's in a Quesadilla?
A quesadilla can be low carb, vegetarian, gluten-free, or vegan.

  • Traditionally quesadillas are made with flour tortillas or corn tortillas.  The variety of tortillas available in grocery stores or online caters to any food diet requirements.  
  • All low carb, wheat, vegetarian, gluten-free, and vegan tortillas work perfectly for quesadillas.

  • Any leftover or grilled meat like chicken, beef, pork, scrambled eggs, sausage, bacon, and seafood are excellent choices for quesadillas.  
  • Cooked black beans, chickpeas, tofu, and nuts add protein to any meal, especially quesadillas.

  • Block cheeses like Oaxaca, Quesadilla, Queso Asadero, Monterey Jack, and Mozzarella are typical cheeses for quesadilla. 
  • I use block cheese, pre-grated cheese contains preservatives, which means they don’t melt together as well when cooking. Freshly grated cheese lacks those additives so your quesadilla will turn out less clumpy and much smoother.  
  • For vegan quesadillas:  Use your favorite store-bought shredded vegan cheese.

Add your favorite veggie to your quesadilla
  • Sauteed mushrooms, onions, diced green chiles, bell peppers, scallions,
  • Roast or Grill poblanos, sweet potatoes, zucchini, corn, and much more!

Dipping sauces: Pico de Gallo, Spicy Avocado lime crema, or Habanero Sour Cream Sauce

The Busy Abuelita | Queso Fundido

How to Make a Quesadilla

  • Place tortilla into a skillet (cast-iron recommended) or comal brushed with a little oil on medium-high heat.
  • Place cheese, meat or veggies, or both on the tortilla.

  • Lower the heat, and allow the cheese to melt. Flip one side of the tortilla over until the cheese is totally melted, cut into wedges and serve.

Try these Great combinations
If you have leftovers from breakfast, lunch, or dinner, try these combinations.

  • Green chiles, onions, shredded rotisserie chicken, cheese
  • Scrambled eggs with bacon or sausage, cheese
  • Grilled shrimp, onions, bell pepper, cheese
  • Taco meat, diced tomatoes, cheese
  • Mushrooms, onions, potatoes, cheese
  • Chorizo, potatoes, scallions, cheese
  • Black beans, sliced jalape├▒os, rice, roasted corn, cheese
  • Steak strips, onions, bell peppers, cheese


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Quesadilla Recipe

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A quesadilla is a corn or flour tortilla folded in half, stuffed with various ingredients such as cheese, chiles, savory meats, vegetables, and toasted or grilled until the cheese is melted.

  • 1 cup of your favorite protein, shredded chicken, black beans, grilled steak strips, and grilled shrimp.
  • 2 cups of your favorite grilled or sauteed vegetable, sliced or diced
  • 1 cup grated cheese, (recommended cheeses: Monterey Jack, Quesadilla, Chihuahua, Oaxaca cheese)
  • 4 (6-inch to 12-inch) flour tortillas (low-carb or gluten-free tortillas can also be used)
  • Vegetable oil
  • Optional dipping sauce: Pico de Gallo salsa, guacamole, lime crema sauce
  1. Heat the oil In a large skillet over medium-high heat. Saute onions, green chile strips, or grill veggies and cook for 2 to 3 minutes, or until lightly brown. Transfer to a plate.
  2. Heat a large skillet (cast iron works great) or a comal on medium-high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula.
  3. Place tortilla on skillet, place cheese on one half of tortilla. Next place cooked vegetables, and meat on cheese, and lower the heat to medium-low. 
  4. Allow cheese to melt, then fold over the tortilla. Flip the tortilla on each side till the cheese is melted. Slice into wedges, and serve with dipping sauce.

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