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)
-
Mexican Fiesta Menu and 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
-
Oven Baked Chicken Quesadillas – handy because you can make loads at the same time!
-
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!)
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!
Thank you Thank you!!
I never fail your recipe!
I made veg and chicken and they are perfect!
Love that you enjoyed this Soo! Thanks for letting me know – N x
Those poses of Dozer just gladden my heart. He pushes the recipes into second place. However I
love both. Love you and thanks.
OMG 😋😋 this recipe is a BOMB 😍😍 it’s my first time making Quesadilla and the results it was AMAZING!
I’m from Indonesia and it is my first time making Mexican food and I choose quesadilla for my first.
our French guests love it, they said DELICIOUS.
I even make Pico De Gallo to with it 😋😋😋 and of course 😊😊 I have Virgin Mimosa for a drink as well 😊.
thank you so so much for sharing your recipe
I’ve been away on holidays…and I took the spice mix with me so I could make beef quesadillas in our little apartment! Everyone laughed at me bringing my little containers of spices – until they started eating. Then suddenly I was the best person EVER! These were perfect and delicious Nagi; so much so that I’m making them again this week. Another brilliant recipe!
Message of the week! SERIOUSLY!!!
AMAZING! I made the beef version and it was a big hit. Everyone raved about them. Thank you very much for the easy, delicious recipe!
Glad you loved this Nadia!! Thanks for sharing your feedback! N x
Made this just then – was delicious. The avo was outstanding!! Am making tomato cream pasta tonight as well.
Keep up the good work Nagi
That’s wonderful to hear Dizzle! Thank you for letting me know you enjoyed this! N x
OMG in a word DELICIOUS! I made the vegetarian quesadillas and served them with a chilled gazpacho as I had a vegetarian friend come for dinner. My husband and I had them again the next day and I froze two for a future meal. So easy, and so tasty. Can’t wait to make chicken quesadillas next! Thank you for another winning and wonderful recipe.
It was great but I had to add salt to my chicken mix (and I eat less salt). Without that it was bland. what did i do wrong? I used Monterrey Jack cheese.
HI Maulshree! I’m sorry to hear that – are you sure you measured the salt in the spice mix correctly? Because in all honesty, I was worried some people might find it too salty! 🙂 N x
Oh my goodness Nagi – I made the chicken version last night (double batch with one lot for the freezer) and couldn’t believe how delicious they were! I had put the oil and spices on the raw chicken the night before and refrigerated to save time as I knew I’d be in a hurry the next day – and the way the flavour infiltrated when cooked was incredible. Thank you!
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Joy! N x
By the time I finished everything… avocado sauce, Mexican corn salad, Pico de Gallo, Cheese dip (all your recipes) and your chocolate cupcakes ( doesn’t match with the menu- but there’s always room for chocolate!!!) …. I gave up on putting together the quesadillas, it remained a “deconstructed” quesadilla (not really, more like make your own plate- I’m tired!) …. nonetheless, amazing recipe – as always!!! That you so much for sharing, and always providing alternatives. Very much appreciated
P.S. I have a movement of friends and family trying out your recipes 😉
Nadika! You’re a Wonder Woman – you made ALL THAT???!!! Well – deconstructed sounds fabulous and very on trend! 🙂 N x
I made the vegetarian version two days ago and it was amazing! I will be making this regularly. Thank you for a vegetarian recipe Nagi!
That’s great to hear Alexandria! Thank you for letting me know you enjoyed this – N x
Nagi, I’ve had such good luck with so many of your recipes (your butter chicken and oven baked chicken and risotto are big favorites in our house) and I can’t wait to try this one.
I’m so glad you posted freezer instructions – I’m going to make a batch of each before my maternity leave starts. Do you have a list of other freezer friendly recipes? Thank you!
Hi Emily – congratulations! How exciting that it’s due so soon! I don’t have a specific list of freezer friendly recipes but I’m looking at my recipe cataloguing now and will be sure to include that!
Hello Nagi,
Could we use your flat bread recipe tortillas as we don’t enjoy store bought ones?
Thanks
YES YES YES!!! Just roll them a bit thinner 🙂 N x
Hi Nagi, Can you please tell me where to get Monterey Jack here in Australia? Hubby and I love all your recipes and that you use readily available ingredients but some substitutes are not quite the same. Can’t wait to make these xx
Hi Belinda! It is sometimes sold at Costco, it used to be sold at Harris Farms and I pretty much used it for everything! So bummed Harris doesn’t have it anymore 🙂 Any of the shredded cheeses that melt that you get at supermarkets is fine – but if you can, not mozz because it isn’t as flavoured as much as Colby, tasty, cheddar etc. I use one of those 3 most of the time. N x
Thanks Nagi, There are a few things I wish we could get here especially after our most recent visit to the States and Mexico. I might stick with cheddar this time. Looking forward to trying this one out 🙂
Hi Nagi.
From Northern California, where we are MELTING in heat, I’d like to ask if I should drain the fat from the beef or pork? I do buy the most lean % I can find, but always seem to end up with tons of grease. I guess lifting the mixture from the pan would work, but it still seems like so much, my tortillas fall apart. Any suggestions?
Drain the grease moist deffinately. Try the ground beef in the long tube at Costco, I never have any grease
Omg these were deeelicious! Your recipe seemed so simple so I just made some for dinner and the flavor was amazingly yum delish! Thank you so much for posting this…I’ll be making these for my group of friends who hate to cook (me, I love cooking!) but love to eat. Please keep your recipes coming, Nagi !
Oh man, I just can’t stop drooling. I could eat these 7 days a week. I want some of yours. thanks so much for posting this and I am going to have to make these for dinner tomorrow night. Unless I make for a midnight snack 🙂
Have been making quesadillla’s for some years now and I absolutely love Nagi’s version of quesadilla’s. We do our quesadilla’s in a sandwich press – ssssoooo easy!
You know how to steal a Texan’s heart! Quesadillas are wonderful, and yours look fantastic! Keep those recipes coming. Love your website.
High praise coming from a Texan! Thank you Raleigh! N x
I love all of your recipes!!! Thank you for the inspiration and all you do to not have my family say “not that again” 🙂
❤️ You’re so welcome Lisa, thank you for trying my recipes! N x