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Home Mexican

Quesadilla!!!

By:Nagi
Published:27 Jun '18Updated:3 Aug '23
219 Comments
Recipe v Video v Dozer v

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!

Stack of freshly cooked Quesadillas, crispy on the outside and molten cheesy goodness on the inside.

Quesadillas!

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

That golden brown crispy tortilla.

The juicy, seasoned filling.

That molten cheese.

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:

  1. Chicken quesadilla – seasoned, seared golden then chopped, cooked with diced vegetables

  2. Beef quesadilla – ground beef cooked with Quesadilla seasoning and capsicum/bell peppers peppers

  3. Vegetable quesadilla – diced vegetables cooked with Quesadilla seasoning

Difference Quesadilla Filling options - beef, chicken and vegetarian

Use this Quesadilla recipe to make an irresistible Quesadilla using any protein or vegetable!

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.

What to put in Quesadillas

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.

Beef Quesadilla

Made using ground beef (mince), I love how the spice really gets right in there all throughout the beef. A bit of tomato paste binds it all together and makes it nice and juicy. Use this recipe for any ground meat, including beef, pork, veal, chicken or turkey.

Chicken Quesadilla

Seared seasoned chicken thigh fillets (or breast) then diced and mixed through with sautéed onion and capsicum/bell peppers. Use this recipe for any protein in steak form, including beef, pork, veal, chicken or turkey.

Vegetarian Quesadilla

A mix of onion, capsicum/bell peppers, black beans and corn, made juicy with tomato paste and the Spice Mix. Use this Filling recipe for any vegetables you want!

Close up of cheesy Vegetable Quesadillas

I can’t even tell whether it’s chicken or vegetable Filling used in the photo above.

I just know I want to eat it.😂

How to fill a quesadilla

To fill a quesadilla, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with filling of choice (beef, chicken, vegetarian) then finish with another sprinkle of cheese.

The double cheese acts as a glue for the filling so when you cut / bite into it, the filling doesn’t completely ooze out. So it serves a practical purpose….not that we ever need an excuse to make things cheesier! 😂

How to fill a quesadilla

How to cook quesadillas

  • Place the quesadilla in a dry skillet over low to medium low heat. Why no oil? Partly because this way, you don’t have to handle greasy tortillas with your hands. But more importantly, oil is a heat conductor which browns the tortillas faster than the filling heats through and the cheese melts. Tortillas are thin – and they cook fast!

  • Cover with a lid – this heats the filling through and melts the cheese faster, before the tortilla gets too brown. If you don’t have a lid for your skillet, use anything that will cover it – a larger skillet, baking tray, anything. Cook until underside is golden and crispy, then remove the lid.

  • Flip over the folded edge -this ensures you don’t lose any filling! Use your hand on the uncooked side to hold it together.

  • Cook uncovered until crispy and cheese is molten – about 2 to 3 minutes.

  • Cut in half and serve!

You do not need to grease the pan to cook quesadillas!

How to cook quesadillas

Close up of Quesadilla being cooked in a black skillet

How to serve quesadillas

Once cooked, serve them asap while they’re hot and crispy! Preferably with some kind of dipping sauce for dunking or dolloping. Even if it’s just sour cream, but if you want to go all out, try it with a quick Avocado Sauce. Made with avocado, sour cream, lime or lemon juice, garlic, and plenty of coriander/cilantro, this stays green for days and days!

Quesadilla being dipped into avocado dipping sauce

Close up of a stack of Beef Quesadillas

Preparing quesadillas in advance

You might already freeze burritos but have you tried freezing quesadillas? It works 💯 perfectly. Assemble and freeze before cooking.

Thaw, then pan fry or you can even bake from frozen.

So make a big batch. Have some now and save some for later!

– Nagi x

PS Baking option to make loads at the same time – see this Baked Quesadillas recipe. A touch less crispy, but it’s a small sacrifice for the convenience!


Watch how to make it


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Stack of freshly cooked Quesadillas, crispy on the outside and molten cheesy goodness on the inside.

Quesadilla (Beef, Vegetable or Chicken)

Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Main
Mexican, Tex-Mex
4.99 from 82 votes
Servings6 – 8 quesadillas
Tap or hover to scale
Print
  • 498
Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour – great with vegetable, chicken, beef, pork and turkey. Freezer friendly!

Ingredients

Quesadillas:

  • 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)

Quesadilla Spice Mix:

  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each cumin powder, paprika
  • 1/4 tsp each black pepper, cayenne pepper (optional)

CHOOSE ONE FILLING

    Beef Filling:

    • 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

    Chicken Filling:

    • 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

    Vegetable Filling:

    • 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

    Instructions

    QUESADILLAS

    • Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
    • Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
    • Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
    • Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
    • Transfer to cutting board, cut in half. Serve immediately!
    • Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)

    Spice Mix:

    • Mix ingredients in a small bowl. Use for one of the Fillings Options below.

    FILLING OPTIONS

      Beef Filling:

      • Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
      • Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
      • Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

      Chicken Filling:

      • Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
      • Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
      • Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
      • Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.

      Vegetable Filling:

      • Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
      • Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

      Recipe Notes:

      * Skip corn for vegetable quesadillas, it’s already in the filling.
      1. Cheese options: Monterey Jack was my favourite because it has the melting qualities of mozzarella but has more flavour. It’s an American cheese, available at Costco in Australia (used to be sold at Harris Farms too). Cheddar, Tasty or Colby are also great, but any melting cheese of choice is fine here.
      2. Other Proteins: Use the Beef Filling recipe for ground/mince pork, turkey, veal or chicken. Use the Chicken Filling recipe for thin steaks or pork, beef, turkey or veal. The juicier the cut, the better.
      3. General notes:
      * Makes 6 generously stuffed or 8 normal quesadillas
      * Cool Fillings before assembling tortillas = crispier
      * Freezer option: Assemble quesadillas then freeze before cooking. Wrap in cling wrap then place in ziplock bags or airtight containers. Thaw then cook per recipe. Can microwave 40 seconds or so to thaw.
      * Bake option (can make loads in one go): Follow directions in this Chicken Baked Quesadillas recipe.
      * Can also make flattish burritos, wrap in foil then bake until crispy (about 30 minutes at 180C/350F). These can also be frozen, thaw before cooking.
      4. Nutrition per chicken quesadilla, assuming 8 servings. Lean beef quesadillas are 469 calories each, and vegetable is 357 calories.

      Nutrition Information:

      Calories: 418cal (21%)Carbohydrates: 33g (11%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 8.2g (51%)Polyunsaturated Fat: 2.4gMonounsaturated Fat: 9.4gCholesterol: 94mg (31%)Sodium: 795mg (35%)Potassium: 299mg (9%)Fiber: 2.3g (10%)Sugar: 1.4g (2%)
      Keywords: Beef quesadilla, chicken quesadilla, Quesadillas
      Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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      Reader Interactions

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      Cooked this? Rate this recipe!




      219 Comments

      1. Alice says

        December 13, 2023 at 11:13 pm

        Love this recipe. Easy and filling.

        Reply
      2. Silke says

        December 13, 2023 at 6:18 am

        I love you, Nagi. My family loves you.

        Reply
        • Silke says

          December 13, 2023 at 6:24 am

          5 stars
          Sorry, I somehow lost assigning the five stars. If I could assign ten, I would.

          Reply
      3. Di says

        December 11, 2023 at 1:52 pm

        5 stars
        i made the vegetarian version with the avocado sauce for lunch today. its a keeper. Delicious.

        Reply
      4. Amu says

        September 24, 2023 at 9:02 am

        5 stars
        Wow this was amazing!!! Blown away

        Reply
      5. Serenity says

        September 20, 2023 at 9:19 pm

        5 stars
        It was perfect, thank you!

        Reply
      6. Sharon says

        September 18, 2023 at 11:26 pm

        5 stars
        I made the chicken and beef Quesadillas and everyone loved them. Thanks so much for the recipe.

        Reply
      7. Jenny Slaymaker says

        September 1, 2023 at 5:46 am

        5 stars
        I hardly ever comment on recipes but after being bored of cooking the same things all the time and one of my children complaining I can honestly say this was a major hit. I made the chicken version (with breast) and it was so good that I only got one piece because they ate the rest in about a minute. My son is 13 and fussy about veg and he gulped these down. They’ve already insisted I make these again and again! Thank you.

        Reply
      8. Rachel Louise Renton says

        August 29, 2023 at 9:07 pm

        5 stars
        This was so easy, tasty and accessible for a more budget-conscience week. Thank you Nagi 😊

        Reply
      9. Gelli says

        July 27, 2023 at 8:13 am

        5 stars
        This is the best quesadilla recipe hands down.

        Reply
      10. Aviva says

        July 4, 2023 at 8:24 am

        5 stars
        This is my go-to quesadilla seasoning mix. For my chicken quesadillas, I cook 200-300gr chicken breast in blocks and then sliced thinly. Then add 3 differently coloured sliced bell peppers (red, yellow, orange, green) and 1 sliced big yellow onion. Pour in seasoning to my heart’s content, put a lid on and lett it simmer for a bit, and add cheese at the end. For my veggie ones, I do the same, except sub the chicken for black beans (cooked from 1/2 cup dry). Lovvveeee this staple in my household 🖤

        Reply
      11. Peter says

        May 27, 2023 at 1:24 pm

        5 stars
        I’ve cooked beef a couple of time but the chicken is the BEST!! And don’t forget the avo sauce. A perfect companion. I follow the recipe and it’s such a fantastic combination. Chicken again tonight.
        And yes they freeze perfectly. great to have on hand for a snack.

        Thanks Nagi

        Reply
      12. Peter says

        May 27, 2023 at 1:23 pm

        5 stars
        I’ve cooked beef a couple of time but the chicken is the BEST!! And don’t forget the avo sauce. A perfect companion. I follow the recipe and it’s such a fantastic combination. Chicken again tonight.

        Thanks Nagi

        Reply
      13. Peter Bain says

        May 27, 2023 at 1:22 pm

        5 stars
        I’ve cooked beef a couple of time but the chicken is the BEST!! And don’t forget the avo sauce. A perfect companion. I follow the recipe and it’s such a fantastic combination. Chicken again tonight.

        Thanks Nagi

        Reply
      14. Perry says

        April 27, 2023 at 9:25 pm

        Thanks Nagi!
        I’ve made the quesidillas a few times now and they’re always popular!
        The simple yet flavoursome spice-mix packs a satisfying Mexican punch, and it’s such a versatile recipe!
        Tonight I made the chicken version with sides of green salad, salsa and sour cream.
        Delicious!

        Reply
      15. Diane says

        September 13, 2022 at 3:33 pm

        5 stars
        I made these last night and they were absolutely divine, my very fussy daughter who is quite the foodie said they tasted better than restaurant quality! Will be one of my go to recipes, thank you!

        Reply
      16. Louise says

        August 13, 2022 at 9:07 pm

        I made the chicken quesadilla’s for dinner and ate them with some simple salad and sour cream BUT the best thing about this recipe is that I froze the extra’s. I come home from work and throw one in the pan….they are perfect! I’m always looking for easy workday dinners.
        Thanks Nagi!

        Reply
      17. Mariam says

        July 25, 2022 at 4:37 am

        5 stars
        I made this recipe for dinner. It was delicious and easy!

        Reply
      18. Stacey says

        May 6, 2022 at 9:48 am

        I made this tonight…it was absolutely delicious! I loved the spice mix and it was super simple to come together! Great recipe!

        Reply
        • Nagi says

          May 6, 2022 at 2:45 pm

          A little Cinco de Mayo fun dinner??!! N x

          Reply
      19. Anri says

        March 22, 2022 at 9:27 pm

        Nagi, thank you so much for providing such practical, affordable and easy to follow recipes. I love your videos, it helps so much to see the consistency or texture of something. You are definitely my go to when I don’t know what to make for dinner.

        I do have a request, if I may, would you perhaps consider providing a flour tortilla recipe, like you have a flat bread recipe for the kebabs. I do prefer making things from scratch at home than store bought. It feels healthier and fresh!

        Thank you

        Reply
        • Anri says

          March 23, 2022 at 6:18 pm

          Thanks for your reply but I can’t seem to find it. I typed in tortillas and corn tortillas and nothing comes up.

          Reply
          • Via says

            April 1, 2022 at 8:54 am

            I think she means they’re on her list of things to develop a recipe for 🙂

            Reply
            • Anri says

              April 4, 2022 at 8:39 pm

              Aaah alright, thank you for clarifying that 😁

              Reply
        • Nagi says

          March 23, 2022 at 5:45 pm

          That and a corn tortilla are on my list Anri! N x

          Reply
      20. Haley says

        March 15, 2022 at 10:25 pm

        Can you used already cooked chicken?

        Reply
        • Sandy says

          June 10, 2022 at 10:07 am

          Yes I did. Just mix in the spices and I added a bit of salsa to make it moist.

          Reply
      Older Comments

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      I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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