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!
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:
- Chicken quesadilla – seasoned, seared golden then chopped, cooked with diced vegetables
- Beef quesadilla – ground beef cooked with Quesadilla seasoning and capsicum/bell peppers peppers
- Vegetable quesadilla – diced vegetables cooked with Quesadilla seasoning
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!
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 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 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!
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
Favourite Mexican Recipes
- Carnitas (Mexican Pulled Pork)
- Chicken Fajitas and Beef Fajitas
- Beef Enchiladas
- Queso Cheese Dip
- Mexican Fiesta Menu and recipes
- See all Mexican recipes
And more things stuffed between crispy flatbreads!
Things stuffed inside crispy flatbreads are always a good thing, and I’ve done a few over the years:
- Gozleme – Crispy Turkish olive oil flatbreads stuffed with spinach and feta
- Crispy Ham and Cheese Pockets
- Oven Baked Chicken Quesadillas – handy because you can make loads at the same time!
- Aloo Paratha
- And though not stuffed, this ever popular Easy Soft Flatbreads has to make the list (use as naan for curries, Greek Gyros, Doner Kebab, Chicken Shawarma – the options are extensive!)
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Quesadilla (Beef, Vegetable or Chicken)
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:
* 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:
Life of Dozer
Selfie attempt. POUT Dozer, pout!!!
I made the vegetarian version of this and at first was disappointed because I could taste the rawness of the vegetables and their basic flavors overpowered the mexican spices and tomato paste they were cooked in BUT when I stored the leftover filling overnight in the fridge and tried it again the next day it was AMAZING. The flavors all melded together and soaked into the vegetables. Probably just need to cook the veggies longer before adding in the spice mix and tomato paste next time? Or trust that this is best served after it’s sat in the fridge overnight. I will add that when building the quesadilla, I toss some fresh diced tomatoes and pickled jalapeno over the veggie filling before heating it in the skillet and it makes this even more amazingly delicious and flavorful. Thank you Nagi!!!
Yum, yum, yum. I made this with ground chicken and added pinto beans along with your seasoning, plus some chili powder and fresh squeezed half of lime. I opted out for the cayenne pepper, but did a dash of crystal hot sauce to the meat and added chopped cilantro too. Thank you for the inspiration, it was full of flavor (a must!)
Liked this recipe very much! The spice mix was super flavoursome, though I did have two issues. Even after cooking the chicken thighs for 6 minutes, they needed to be cut into pieces to cook. They were however a bit thicker than in the video so maybe a disclaimer would be helpful? I also burnt my wrap after 3 minutes on medium low heat, so I think next time Ill add a touch of oi l. But other than that, nice!
We tried the beef ones last night anf they were delish! Kids ate them too! Will try the chicken ones next time. Thanks Nagi x
I’ve been making this recipe for ages, but I just wanted to post a comment to tell you this is my wife’s favourite meal. Ever. On her birthday she asks for chicken quesadillas. Honestly, thank you. These are probably reason she even married me.
Thanks so much for taking the time to let me know Jeremy, I’m so glad you both love this recipe! N x
Nagi, Your recipes look delicious and easy to follow! Would you use the “soft flatbread recipe” from
( https://www.recipetineats.com/easy-soft-flatbread-yeast/) your website to make these quesdillas?
Thanks 🙂
Hi Angie, you can – just roll them thinner 🙂 N x
I made the beef version tonight for my husband and he said it tastes even better than the ones he has tried in restaurants! Thanks, Nagi!
Another winner!! I made quesadillas for the first time using your recipe for the chicken filling. Had to use chicken breast because no thighs on hand and I’m not suiting up to go out to the store – mask, gloves, etc, then strip and shower when I get home due to Covid fears. My picky, picky, food picky daughter who loves chicken quesadillas raved and told me these were restaurant quality. The rest of the family loved them too. Thank you so much for all these recipes you’ve posted – they are keeping me busy during quarantine!!
You’re so welcome Marianne, that’s so great to hear! N x
I made a minced beef version of this meal for my wife and kids aand it was so delicious. It was fantastic! Many thanks for sharing this Nagi!
Steve
Sounds fab Steve!! N x
Hello. This recipe for quesadillas looks delicious and I’m glad that it includes proportions for a spice mix to have on hand. However, I didn’t see where it said how much spice mix to use in each of the recipes. I am making a shopping list and making these for lunch…..
Hi Nagi, your quesadilla recipe was the 1st of your recipes I ever tried and it was amazing. I made the beef version using soya mince instead of beef mince and it tasted so good. For my mum I made the the chicken filling and she lived it (she is a beef gal). Yesterday I made the veg filling but I added some mixed veg and mushrooms – even tho my mum had just had lunch she still ate more of the Quesadillas than I did. Next time I am going to try the chicken filling with vegetarian chicken pieces. Please could you make an option where I could share your recipes via WhatsApp, sent my uncle pic of yesterday’ quesadillas and he would like to make them. I am looking forward to trying your other recipes.
*loved not lived – oops auto correct.
Hi Nagi, have you printed this recipe before where you also explained how to make the tortilla? I’m sure I made it and they were gorgeous but can’t find it anywhere – perhaps I just imagined it – lock down delusions😁
Don’t worry, it’s me! I’m losing my marbles! I’m thinking of Gozleme 😁 xx
Hello Nagi
Love these all versions and have frozen before as complete quesadillas but was wondering if and how you could freeze the filling by itself. Freezer space is limited so if I’m able to freeze portion sizes of the mixture it would be great.
Lately I’m trying several of you’re recipes! Yesterday I made the beef quesadillas and also a seitan version for my brother (who also ate from the meat ones – no vegetarian lol) and he said they were even better than the ones he ate in Mexican restaurants. I thought the same. They were AMAZING, I’ll make them more often and also for my parents!! Thanks Nagi!
Your* sorry I can’t live with that typo lol
(I totally get it) 😂
Stars oops
Woah what a compliment Romi, thanks so much!!! N x
For my daughter’s birthday party I’ve prepared several dishes from the Mexican fiesta.
And it was a success especially the Mexican shredded beef. Thanks Nagi.
Wahoo! That’s great Caroline! N x
Thank you once again for a great dinner! I made the beef version of this recipe as well as the guacamole! The only thing my husband muttered in between bites was ‘restaurant quality’! He loved loved it! Just enough spice/heat with the perfect bite of cheesy crusty goodness! I had every ingredient at home with the exception of cilantro! Thank you for all that you do and share through your recipes 🙂
Hi Nagi, Do you think these would cook ok in a sandwich press? I’ve just made the beef filling and it’s smelling amazing.
OUTSTANDING Nagi ! I made the veg version and the quesadillas were…perfection. I used the leftover filling in a quasi burrito bowl with brown rice, avocado, cabbage. Tomorrows leftovers will make some form of taco “salad”, it is January after all. No matter, with this filling it will be delicious. Thanks again
Nailed it Rochelle!!!
Brilliant recipe. I made both the chicken and the vegetarian and loved both. I did double the onions and peppers but thats my family’s personal preference. Thanks Nagi!
Wahoo, sounds great Sophie!!
Hi nagi
I made this with chicken also made your taco sauce I mixed it with chicken everyone enjoyed the quesadillas with homemade leek and potatoe soup .once a gain thank you
Perfect Fatima!!
Wow! It was finger-licking good and didn’t take long to make at all. Thank you for all your delicious recipes. I am used to flavourful recipes as I am Mauritian but I must say your recipes match my needs for flavour without any doubt!
You’re so welcome Natascha, thanks so much for the awesome feedback!