Description
Quesadillas are a versatile and delicious Mexican dish that combines crispy tortillas with gooey cheese and flavorful fillings. Perfect for lunch, dinner, or gatherings, they’re endlessly customizable to suit any palate. From hearty beef to spicy chicken or vibrant vegetables, quesadillas are a guaranteed hit!
Ingredients
- 6–8 medium flour tortillas (20cm/8”)
- 2 cups (200g) Monterey Jack cheese, shredded
- ¾ cup fresh cilantro, chopped
- 1 cup corn kernels (canned, frozen, or fresh)
Beef Filling (optional):
- ½ tbsp olive oil
- 2 garlic cloves, minced
- ½ onion, finely chopped
- 500g (1 lb) ground beef
- 1 small red bell pepper, diced
- 2 tbsp tomato paste
- ¼ cup (65 ml) water
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
Chicken Filling (optional):
- 2 ½ tbsp olive oil
- 500g (1 lb) boneless, skinless chicken thighs
- 2 garlic cloves, minced
- 1 small onion, sliced
- 1 small red bell pepper, diced
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
Vegetable Filling (optional):
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can black beans (400g/14oz), drained
- 1 bell pepper, diced
- 1 cup corn
- ¼ cup tomato paste
- ¼ cup (65 ml) water
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
Instructions
- Prepare Your Filling:
- For beef filling, heat olive oil in a skillet, cook garlic and onion until softened, then brown the beef. Add bell pepper, tomato paste, water, and spices. Simmer for 2 minutes.
- For chicken filling, coat chicken in olive oil and spices. Sear in a skillet until golden and cooked through. Remove, dice, and mix with sautéed onion, garlic, and bell pepper.
- For vegetable filling, heat oil, sauté onion and garlic, then stir in bell pepper, black beans, corn, tomato paste, water, and spices. Cook for 2 minutes.
- Assemble the Quesadilla:
- Lay a tortilla on a flat surface. Sprinkle cheese on half the tortilla, add your filling, and top with corn, cilantro, and more cheese. Fold the tortilla in half.
- Cook the Quesadilla:
- Heat a non-stick skillet over medium heat. Place the quesadilla in the skillet and press lightly with a spatula.
- Cook for 3 minutes, flip, and cook for another 3 minutes until golden and crispy.
- Serve:
- Transfer to a cutting board, slice into halves or quarters, and serve warm with sour cream, salsa, or avocado sauce.
Notes
- Customize fillings with your favorite ingredients or make it vegetarian by skipping meat.
- Keep the heat at medium to achieve a crispy texture without burning.
- Leftover quesadillas can be frozen and reheated in a skillet or oven for easy meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican