Hey there, I love creating tasty quesadilla recipes. In this post, I’ll share my take on everything from Classic Chicken Quesadilla and Beef Quesadilla to Sweet Potato & Kale Quesadilla and Caribbean Jerk Quesadilla.
I think you’ll find these recipes fun, flavorful and perfect for every mood. Seriously, enjoy eating.
The 20 Best quesadilla recipes
Classic Chicken Quesadilla
I made a classic chicken quesadilla using thinly sliced chicken breasts cooked in olive oil, then layered with shredded Mexican blend cheese and diced red bell pepper between flour tortillas. Its crispy outside and melty inside.
Ingredients
- 2 chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large flour tortillas
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced red bell pepper
Instructions
1. Heat the olive oil in a pan over medium high heat then add the chicken slices; season them with salt and pepper.
2. Cook the chicken until its fully done and a bit browned, then take it out of the pan.
3. Place one tortilla on a clean pan, spread the chicken evenly, sprinkle the cheese and bell peppers over it.
4. Top with the second tortilla and cook on medium heat until the bottom is golden and crispy, then carefully flip it and cook until the cheese is melty. Enjoy your quesadilla!
Cheese Quesadilla
I make cheese quesadilla by heating butter in a pan and layering shredded cheddar and Monterey Jack cheese between two flour tortillas. It cooks until its golden then served with salsa and sour cream.
Ingredients
- 2 flour tortillas
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1 tablespoon butter
- Salsa for serving
- Sour cream for serving
Instructions
1. Heat a nonstick skillet over medium heat and melt the butter. Put one tortilla in the pan.
2. Evenly sprinkle both cheeses over the tortilla then cover with the second tortilla.
3. Cook for 2 to 3 minutes on each side till its golden and the cheese is all melted.
4. Cut it into wedges and serve with salsa and sour cream Enjoy!
Beef Quesadilla
I enjoy making beef quesadilla with ground beef, cheddar cheese, chopped onion and bell pepper. Taco seasoning gives it punch and once its wrapped in a tortilla, its topped with sour cream and salsa.
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 1 small chopped onion
- 1 diced bell pepper
- 1 packet taco seasoning
- 4 large flour tortillas
- Optional sour cream and salsa
Instructions
1. Heat a skillet on medium heat then cook the ground beef until its browned, adding the chopped onion and diced bell pepper when almost done.
2. Sprinkle in the taco seasoning with a bit of water (follow the mix instructions) and simmer until it thickens.
3. Spread some of the beef mixture and cheese over a tortilla, fold it in half, and cook in a lightly oiled pan until the cheese is melted and the tortilla is crispy.
4. Repeat for each tortilla, and serve with sour cream and salsa if you like. Enjoy youre meal!
Shrimp Quesadilla
I recently made Shrimp Quesadilla using shrimp, minced garlic, a squeeze of lime juice and cheddar cheese on flour tortillas its simple and easy to put together.
Ingredients
- Shrimp (about 1 lb, peeled and deveined)
- Flour tortillas (4 medium)
- Shredded cheddar cheese (1 cup)
- Minced garlic (2 cloves)
- Lime juice (from 1 lime)
- Salt and pepper (to taste)
Instructions
1. Heat a little oil in a pan over medium heat; add the garlic then add the shrimp and cook them until they turn opaque, about 3-4 minutes.
2. Put the shrimp in a bowl and mix in a bit of salt, pepper, and lime juice as you like it.
3. Lay a tortilla flat and sprinkle half of the cheese over it, add all the shrimp evenly, then top with the remaining cheese.
4. Place the filled tortilla back in the pan and cook on each side until its lightly browned and the cheese has melted, then cut into wedges and serve warm.
Steak Quesadilla
Ingredients
- 8 oz sirloin steak, thinly sliced
- 2 large flour tortillas
- 1 cup shredded Monterrey jack cheese
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
1. Season the steak with salt, pepper and cumin then cook it in a hot skillet until its browned but still a bit pink inside, then cut it into bite size pieces.
2. In the same pan, add the sliced bell pepper and onion, and cook them on medium heat until they get soft and a liitle charred.
3. Place one tortilla on a clean pan, add a layer of cheese, then spread the steak and peppers evenly, top it off with another layer of cheese and cover with the other tortilla.
4. Let cook on both sides until the tortilla is crispy and the cheese has melted then cut into wedges and serve with your fav salsa or sour cream.
BBQ Chicken Quesadilla
I make a BBQ Chicken Quesadilla using shredded BBQ chicken tossed with BBQ sauce, cheddar cheese, red onions and bell peppers between two flour tortillas cooked till golden. Its a simple, quick dinner meal.
Ingredients
- 1 cup cooked and shredded BBQ chicken
- 1/2 cup BBQ sauce
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup sliced red onions
- 1/2 cup diced bell peppers
Instructions
1. Preheat a large skillet over medium heat and mix the chicken with the BBQ sauce in a bowl.
2. Place 1/2 cup of cheese on one tortilla and then evenly add the chicken mixture, red onions and bell peppers.
3. Top with the other tortilla and cook for about 3 minutes per side until the cheese is melted and the tortillas are golden brown.
4. Let it cool a bit then slice it up and serve hot Enjoy your tasty quesadilla its seriously yummy!
Black Bean Quesadilla
I whip up my black bean quesadilla with canned black beans, flour tortillas, cheddar cheese, diced red bell pepper, onions and fresh cilantro. Its a simple, hearty meal thats perfect when youve got little time.
Ingredients
- 1 can black beans, drained and rinsed
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup diced onions
- Fresh cilantro, roughly chopped
Instructions
1. First, heat a nonstick pan over medium heat and lightly mash the black beans in a bowl with a pinch of salt and cumin if you have some.
2. Place one tortilla on the pan and spread the beans evenly over half of it, then sprinkle on the diced bell pepper, onions, cheese, and cilantro.
3. Fold the tortilla over the filling and gently press it down so it sticks together, cook for 2-3 minutes till the bottom is golden brown.
4. Flip it carefully and cook the other side for about 2-3 minutes more until all the cheese is melted. Enjoy your quesadilla hot, its really delicious even if its not picture perfect!
Chicken Fajita Quesadilla
I made a Chicken Fajita Quesadilla using thinly sliced chicken, bell peppers and onions seasoned with fajita seasoning, melted cheddar cheese, all tucked in a warm flour tortilla. Its a simple dish.
Ingredients
- Chicken breasts, thinly sliced
- Bell peppers, sliced
- Onion, sliced
- Fajita seasoning
- Flour tortillas
- Cheddar cheese, grated
Instructions
1. Heat a drizzle of olive oil in a large skillet over medium heat, then season the chicken slices well with the fajita seasoning.
2. Cook the chicken until its no longer pink, then add the sliced peppers and onions; stir it all together until the veggies get soft.
3. Lay a tortilla on a flat surface, spread a layer of grated cheese, add the cooked chicken and veggies, then top with a little more cheese.
4. Fold the tortilla and cook it on a clean skillet for 2-3 minutes on each side until its nicely golden and the cheese is all melty.
Pepper Jack Quesadilla
I just made a pepper jack quesadilla with shredded pepper jack cheese, diced chicken breast, sliced red bell peppers, and thinly sliced onions in crispy flour tortillas with a bit of olive oil on it.
Ingredients
- Pepper Jack Cheese, shredded
- Flour Tortillas
- Chicken Breast, diced
- Red Bell Peppers, sliced
- Onions, thinly sliced
- Olive Oil
Instructions
:
1. Heat a pan on medium heat and add some olive oil. Cook the chicken until it’s fully cooked (about 5 to 7 minutes) then set it aside.
2. In the same pan, toss in the onions and bell peppers and stir fry until they soften up.
3. Place one tortilla on the pan and sprinkle a generous amount of shredded pepper jack cheese on it, then add the chicken, peppers and onions, and top it with another tortilla.
4. Cook each side for about 2 to 3 minutes until the tortilla gets crispy and the cheese melts. Enjoy your quesadilla while it’s still warm!
Vegetarian Quesadilla
I likes making vegetarian quesadillas using whole wheat tortillas, shredded cheddar cheese, rinsed black beans and sliced bell peppers. Fresh spinach, diced tomatoes and chopped red onion makes a quick and filling meal.
Ingredients
- Tortillas (preferably whole wheat)
- Shredded cheese (cheddar or any melty cheese)
- Rinsed black beans
- Sliced bell peppers
- Fresh spinach
- Diced tomatoes
- Chopped red onion
Instructions
1. Preheat a pan over medium heat and get it nice and warm
2. Lay a tortilla in the pan then sprinkle evenly with cheese, beans, peppers, spinach, tomatoes and onions
3. Carefully fold the tortilla and cook each side for about 2 to 3 minutes until the cheese starts melty and the tortilla gets golden
4. Remove from heat and let it cool a bit before cutting it up and enjoying yorself
Breakfast Avocado Quesadilla
I made a Breakfast Avocado Quesadilla with 2 flour tortillas, 2 large scrambled eggs, ripe avocado slices and shredded cheddar cheese. Its a simple dish thats perfect for kickin off my morning.
Ingredients
- 2 Flour Tortillas
- 2 Large Eggs
- 1 Ripe Avocado (sliced)
- 1/2 cup Shredded Cheddar Cheese
- Salt and Pepper to taste
- 2 tbsp Salsa (optional)
Instructions
1. Crack the eggs in a bowl and beat em with salt and pepper, then scramble em over medium heat until they are just set.
2. Warm up a tortilla in a pan on medium heat, then sprinkle about half the cheese on one side.
3. Place the scrambled eggs and avocado slices on top, and drizzle a little salsa if you want extra flavor.
4. Fold the tortilla over and cook it a few more minutes until the cheese melts and everything sticks together, then plate it up while its warm.
Sweet Potato & Kale Quesadilla
I make a sweet potato and kale quesadilla with diced sweet potato roasted in olive oil, chopped onion and wilted kale between whole wheat tortillas loaded with cheddar cheese. Its a nutritious meal to make.
Ingredients
- 1 medium sweet potato, peeled and diced
- 2 cups chopped kale
- 2 whole wheat tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 1 tablespoon olive oil
Instructions
1. Preheat your oven to 400°F. Toss the diced sweet potato with olive oil, salt and pepper then spread it on a baking sheet. Roast for about 20 minutes or until tender.
2. While the sweet potato cooks, sauté the chopped onion in a pan until its soft then add the kale stirring until its wilted.
3. Lay one tortilla flat and sprinkle half the cheese on it then add the roasted sweet potato and cooked kale evenly. Top it off with the rest of the cheese and then cover with the other tortilla.
4. Heat a skillet on medium heat and cook the quesadilla for about 3-4 minutes on each side, pressing it a bit if needed untill the cheese melts and the tortilla is golden brown. Enjoy your meal!
Mediterranean Quesadilla
In this Mediterranean Quesadilla i mix flour tortillas with creamy feta, fresh chopped spinach, sliced black olives, diced tomatoes and a thin spread of hummus. Its a simple med meal thats quick to make.
Ingredients
- Flour tortillas (8 inch)
- Feta cheese crumbles
- Fresh chopped spinach
- Sliced black olives
- Diced tomatoes
- Hummus
Instructions
1. Preheat a skillet over medium heat. Spread a thin layer of hummus on one side of each tortilla.
2. Evenly sprinkle the feta, spinach, olives and tomatoes over the hummus. Drizzle a bit of olive oil and add a pinch of salt and pepper.
3. Fold each tortilla in half and cook it for about 2-3 minutes per side untill it gets a nice golden brown look.
4. Let it rest a minute, cut it in half then serve while its warm. Enjoy the med flavor explosion!
Spicy Thai Peanut Chicken Quesadilla
Ingredients
- Shredded cooked chicken breast
- Spicy Thai peanut sauce (made with peanut butter, soy sauce, lime juice, garlic, and sriracha)
- Large flour tortillas
- Shredded cheese (cheddar or Monterey Jack)
- Sliced red bell pepper
- Fresh cilantro, chopped
Instructions
1. Toss the shredded chicken with the Thai peanut sauce until it’s well mixed.
2. Heat a skillet over medium heat, lay a tortilla flat, then spread the chicken mixture and add cheese and bell pepper evenly.
3. Fold the tortilla in half and cook until the tortilla is golden and the cheese is melty.
4. Garnish with fresh cilantro, cut into wedges and serve warm.
Vegan Lentil Quesadilla
I make Vegan Lentil Quesadilla with cooked lentils, diced red bell pepper, chopped onion and minced garlic. I season it with salt, pepper and chili powder then melt vegan cheese between whole wheat tortillas.
Ingredients
- 1 cup cooked lentils (green or brown)
- 2 large whole wheat tortillas
- 1/2 cup shredded vegan cheese
- 1 small red bell pepper, diced
- 1 small onion, chopped
- 1 clove garlic, minced
- Salt, pepper, and chili powder to taste
Instructions
1. Heat a little oil in a pan and sautey the onion, garlic and bell pepper until they get a bit soft.
2. Stir in the lentils and season it with salt, pepper and chili powder then let it cook for a couple minutes so the flavors mix.
3. Lay one tortilla in a skillet over medium heat, spread the lentil mix evenly and sprinkle the vegan cheese on top.
4. Place the second tortilla over it and cook each side for about two minutes until the cheese melts and the tortilla is lightly toasted. Enjoy your quesadilla!
Pesto Portobello Quesadilla
I made this Pesto Portobello Quesadilla with flour tortillas spread with pesto and loaded with sliced Portobello mushrooms, sun-dried tomatoes and shredded mozzarella cheese then crisped it in olive oil for a quick meal.
Ingredients
- 2 large flour tortillas
- 1/4 cup pesto sauce
- 2 Portobello mushrooms, sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped sun-dried tomatoes
- 1 tbsp olive oil
Instructions
1. Heat a pan on medium-high heat with the olive oil and cook the mushrooms until they get soft and a bit browned.
2. Spread the pesto over the tortillas then layer the mushrooms, sun-dried tomatoes, and cheese evenly.
3. Fold the tortilla in half and cook each side for about 2-3 minutes until the cheese melts and the tortilla is crispy.
4. Let it cool a little, cut into wedges and serve warm Enjoy!
Cajun Blackened Fish Quesadilla
I make Cajun Blackened Fish Quesadilla; blackened white fish fillets with Cajun seasoning and olive oil are layered between flour tortillas with cheddar cheese and butter to create a melty meal thats easy to prepare.
Ingredients
- 1 lb white fish fillets (tilapia works well)
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 1 tbsp butter
Instructions
1. Pat the fish dry then rub it all over with the Cajun seasoning and a little olive oil. Heat a skillet over medium high heat and cook the fish until its blackened on the outside and just cooked through.
2. Remove the fish from the pan and break it into large chunks. In the same skillet, melt the butter over medium heat.
3. Place a tortilla in the pan, sprinkle a generous layer of shredded cheese, add the fish chunks and top with a little more cheese then add another tortilla on top.
4. Cook for about 2 minutes on each side until the tortilla is golden and the cheese has melted, then slice it up and serve immediately. Enjoy your meal!
Banh Mi Inspired Quesadilla
I made a Banh Mi Inspired Quesadilla using large flour tortillas filled with sliced pork, pickled carrots and daikon radish, fresh cilantro and jalapenos, spicy mayo and melted mozzarella. Its crisp spin on a classic.
Ingredients
- Large flour tortillas
- Cooked sliced pork (or chicken if ya prefer)
- 1 cup pickled carrots and daikon radish
- A handful of fresh cilantro and sliced jalapenos
- Spicy mayo (mix mayo with a good squirt of Sriracha)
- Shredded mozzarella cheese
Instructions
:
1. Preheat your pan on medium heat while you gather all the stuff.
2. Spread a layer of spicy mayo on one tortilla then add cheese, meat, pickled veggies, cilantro and jalapenos. Place the second tortilla on top.
3. Cook for about 2-3 minutes on each side until the cheese melts and the tortilla turns crispy. Slice it up and enjoy!
Truffle Mushroom Quesadilla
I made a Truffle Mushroom Quesadilla using sliced mushrooms, Monterey Jack and Swiss cheese, flour tortillas, garlic and thyme. I drizzled truffle oil with salt and pepper for a simple, gourmet meal.
Ingredients
- 1 cup sliced mushrooms (cremini or button)
- 1 cup shredded cheese (Monterey Jack and Swiss blend)
- 2 tablespoons truffle oil
- 2 large flour tortillas
- 1 clove minced garlic
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
:
1. In a pan, saute the mushrooms with the garlic in a bit of olive oil over medium heat untill they start to soften then pour in the truffle oil.
2. Warm your tortillas in a pan or microwave so they get all soft and flexible.
3. Spread the shredded cheese on half of each tortilla, add the mushrooms, and sprinkle with salt and pepper, then fold the tortilla.
4. Cook the quesadilla in a dry skillet over medium heat till the cheese melts and the tortilla gets a bit crispy, slice it up and serve hot.
Caribbean Jerk Quesadilla
I prepped my Caribbean Jerk Quesadilla with chicken breast strips seasoned with jerk spice, diced red bell pepper, sliced onions and Monterey Jack cheese in an 8 inch flour tortilla plus fresh lime juice.
Ingredients
- Flour tortillas (about 8-inch size)
- Chicken breast strips seasoned with Caribbean jerk spice
- Diced red bell pepper
- Sliced onions
- Shredded Monterey Jack cheese
- Fresh lime juice
Instructions
1. First, season the chicken with jerk spice and cook it in a pan with the diced peppers and onions until it’s nicely browned and almost done.
2. Next, place a tortilla on a heated skillet, sprinkle a generous layer of cheese, then add your cooked chicken mix and top with another light sprinkle of cheese.
3. Fold the tortilla in half and cook each side on medium heat until its golden and the cheese melts good.
4. Lastly, squeeze some fresh lime juice over it and serve while it’s hot enjoy!
