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
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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:
More tasty things stuffed between crispy bread
And more of my favourite Mexican recipes
Life of Dozer
Selfie attempt. POUT Dozer, pout!!!
We loved these – thanks! We made the vegetarian filling and used smoky paprika, which was delicious. We did a big batch in the oven for guests and had enough filling left over for some individual pan-fried ones the following day. Both came out perfectly.
Tried this last night and loved it! Some of the things I did: I used both normal & GF tortilla, used coriander spice as I didn’t have the leaves, used mozzarella slices, and added a small amount of cajenne pepper for a kick. Ate this with taco salsa & sour cream. Gin & tonic on the side lol. PERFECT. Thanks a lot Nagi!
Forgot to add that I didn’t use capsicum as I am not a big fan of it. Used beef 🙂 Still worked out great!!
What a terrific recipe! Had 2 days in a row. I used your chilli and ALDI Diego brand tortillas. Very impressed. I’ll buy those again. Very yummy.
Had the meat filling for dinner tonight. It was as good as the chicken version, if not better!
Will be a definite “cook again”
Delicious & easy
“FILLING OPTIONS
BEEF FILLING etc” instructions
needs to come before…
“Instructions
QUESADILLAS”
Otherwise I’m putting raw beef or chicken on my tortillas!
Made this today and it was fabulous! Did the chicken. I was worried it might be too spicy for me but it was just right! Also had the Guacamole which is awesome too
REALLY NICE!!!!!! I didnt use capsicum as i dont like the taste, and didnt use monterey jack cheese (just used some reduced fat cheese singles), but it’s so delicious! The filling sauce is just *chef’s kiss* LOVE!!!
Made the chicken iteration last night and it went down a treat! It was such a hit I’ve been asked to make it again this weekend 😉 Added 3/4 teaspoon of garlic powder to the spice mix as I didn’t have any onion powder.
This was so amazing! Thank you Nagi! I used mozzarella instead of Monterey Jack cheese. Will be making again!
Loved this, made it tonight and will make it again. Nagi, you never disappoint x
Wow. I’ve been making quesadillas wrong my whole life. These were phenomenal!!!
Absolutely delicious recipe!! And also healthy, thanks for sharing this
Absolutely delicious! Really great recipe.
Try cooking these in a sandwich press. The results are always perfect.
RTE is just the best. Thanks Nagi!
We use the Korean onion pancakes instead of tortillas. They are outstanding. Thanks for all the great work !
When I cook the chicken with the peppers once they’re cooked I add in sour cream so it’s not dry makes it a little creamy and then I add it into the tortilla and add cheese and cook it and it’s delicious! Family loves when I make this.
Love this recipe. Easy and filling.
I love you, Nagi. My family loves you.
Sorry, I somehow lost assigning the five stars. If I could assign ten, I would.
My previously tasteless chicken quesadillas were taken to next level Yummy with Nagi’s recipe. Love the spice mix and the tips on how to cook them once assembled. Thank you Nagi, another winner winner chicken dinner 🙂
i made the vegetarian version with the avocado sauce for lunch today. its a keeper. Delicious.
Wicked quesadillas we have the chicken or beef ones quiet often. 100% worth making