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 Quesadillas 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 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 Quesadilla filling options to choose from:
- Chicken – seasoned, seared golden then chopped, cooked with diced vegetables
- Beef – ground beef cooked with Quesadilla seasoning and capsicum/bell peppers peppers
- Vegetable – diced vegetables cooked with Quesadilla seasoning
Use this Quesadilla recipe to make an irresistible Quesadilla using any protein or vegetable!
Quesadilla fillings
Today’s recipe is all about versatility based on one master Mexican Spice Mix that works fabulously with both meat and vegetables.
1. Beef – 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.
2. Chicken – 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.
3. Vegetable – 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.😂
Preferably with some kind of dipping sauce. 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!
And it’s freezer-friendly!
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!
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
- Handy Oven Baked Chicken Quesadillas!
- 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!)
WATCH HOW TO MAKE IT
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Quesadilla (Beef, Vegetable or Chicken)
Ingredients
Quesadillas:
- 6 - 8 flour tortillas (20cm/8")
- 2 cups 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 skillet over low heat (no oil). Place quesadilla in skillet, press down lightly, cover with lid. Cook for 4 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge, press down lightly. Cook for 3 - 4 minutes until crispy.
- 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.
Nutrition Information:
LIFE OF DOZER
Selfie attempt. POUT Dozer, pout!!!
Loving your recipes!! You’ve mentioned a few times on difficulty finding certain spices etc…not sure if you’ve heard of this store in Adelaide but I get all my Mexican herbs, spices etc from them…they’re brilliant!
http://www.chilemojo.com.au
I have heard of it Brook! They are great!
I no longer buy readymade Mexican seasoning because this one is THE BEST! I’ve made every variation listed here and tonight added some kale and zucchini from the garden and mushrooms (of course). Delish.
You’re totally converted Debbie! 🙌
Hi Nagi, another winner recipe. Just made the beef ones and put some in the freezer for later. Thank you again. x
Wahoo! That’s great to hear!
This is now a staple in our house! I combine the beef and veggie version and have enough filling for over 12 burritos. For convenience, I also cook mine in the sandwich press. Kids takes leftovers in their lunch! Thank you – delicious!!!
Perfect Made! That’s so great to hear!!!
Stumbled upon this site looking to get some new ideas for dinner. I have made 3 different recipes and all were incredibly delicious. I made the beef version of this….so yummy!
That’s so great to hear Elissa!
Absolutely delicious
Great Lily, thanks for the feedback!
I made the veggie quesadillas last night and they were delicious. My whole family loved them. I did have to raise the heat to brown them, but followed the rest of the recipe exactly. Thank you for a fantastic recipe!
You’re so welcome Michele! I’m so happy it was a hit!
These look amazing, I’m going to make the chicken ones tonight 🙂
Just FYI – Costco stocks Monterey Jack cheese – I always have it on hand 😉
I hope you love them Amanda! I wish we had a Costco closer to where I am!!
Love the new site!!!!
Thanks so much John!
Nagi, I made both Chicken and Beef recently. My husband and I love them. Thank you very much for your another tasty recipe.:)
The vegetarian ones were lovely. Served with sour cream and salsa, and some melon on the side. Thanks for another great recipe!
Glad you enjoyed it Vivian! N x
I’ll make vegetarian today yey….
I made the vegetable ones of these today and they were absolutely lovely. I will certainly be making them again. Thank you for sharing!
Hi Nagi not just relevant to this recipe but you have totally sold me on garlic and onion powder when cooking……..so easy and convenient plus big boys say they don’t like onion but never knock back meals I have put the powder in…tricked!!!! Hugs to Dozer…Have a great weekend. Kym
These were delicious. We did the beef version this time but will do chicken next time. Also, I cooked them in the oven as in your other recipe and they turned out so crispy. 👍🏼👍🏼
Glad to hear you enjoyed this Jordyn! Thanks for letting me know – N x
Oh my goodness! This was a most definite hit! I will never buy another taco mix again! I love the flavor and ease of this recipe!
That’s great to hear Lisa! Thanks for letting me know you enjoyed this! N x