Quesadillas are the quintessential Mexican food.
I love them for a snack or a main meal, quick to whip up and always satisfying. You can add protein like chicken to bulk them out, but adding sides is really where you can complete the meal.
Here are a few of my best sides for Quesadillas, I hope you enjoy them!
The 9 Best Sides for Quesadillas and recipes
1. Guacamole
What dip is more versatile and delicious than guacamole? It’s all about the avocados, the creamy texture that goes so amazingly well with lime juice, chopped red onion, and cilantro.
All you need is a pinch of salt and a splash of garlic. I add some diced jalapeños for a kick.
Guacamole, delicious any time.
Ingredients
- 3 ripe avocados
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 medium onion, finely diced
- 2 Roma tomatoes, diced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Instructions
1. Halve the avocados, remove the pits, and scoop the flesh into a bowl.
2. Mash the avocados with a fork until you achieve your desired consistency.
3. Add the lime juice and salt, and mix thoroughly.
4. Fold in the onion, tomatoes, cilantro, and minced garlic.
5. Mix all ingredients until well-combined.
6. Stir in a pinch or two of ground cayenne pepper if you like it hot, and serve then and there.
2. Salsa
When it comes to making a good salsa, in my opinion you can’t beat fresh ingredients. I always start with ripe tomatoes, which I think are absolutely vital to a great base.
I often add red onions and cilantro, too, adding a nice bite and wonderful color. My favorite thing to add to salsa is jalapeños for a little heat, but I never make it without garlic and lime juice.
I think the citrus finish complements the other ingredients perfectly.
Ingredients
- 4 ripe tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. In a medium bowl, combine the chopped tomatoes, red onion, and jalapeño pepper.
2. Add the chopped cilantro to the mixture.
3. Pour in the fresh lime juice and mix well.
4. Season the salsa with salt and black pepper.
5. Stir all the ingredients until they are evenly combined.
6. Pour the salsa into a bowl, and let it sit for at least 10 minutes before serving along with the quesadillas.
3. Sour Cream
I think of sour cream whenever I am looking for an ingredient that will give an absolutely delicious richness and creaminess to my dish. In my recipes, I use it both in savory and sweet dishes.
Ingredients
- 1 cup heavy cream
- 1/4 cup buttermilk
- 1 tablespoon lemon juice (optional)
- Salt (to taste)
Instructions
1. Pour the buttermilk into the heavy cream and whisk well to combine the two.
2. Cover with a tea towel or piece of plastic wrap and leave for 24 hours at room temperature. This time allows the mixture to thicken and become slightly tart.
3. Stir it again after 24 hours. It should have thickened to a cream.
4. If desired, add lemon juice for extra tanginess and stir well.
5. Season with salt to taste.
6. Put the sour cream into a sealed container and refrigerate until ready to use. It will keep up to 2 weeks.
4. Pico de Gallo
When I want to spice up a meal, I like to add a bunch of fresh flavors to unassuming foods with the help of my homemade Pico de Gallo. I think tomatoes, onions and cilantro are the representational three for crunch and zest to my dish.
I add a dash of lime juice and salt. Most of the time, I include a tiny amount of jalapeño, but sometimes I omit, according to my preferences.
Honestly, I don’t think mine need garlic because it doesn’t really go with the other flavors. However, I love experimenting with new additions from fresh fruits and vegetables.
This dish is so simple yet versatile and a hit in my kitchen all the time.
Ingredients
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- 3 ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1-2 jalapeños, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
1.Combine chopped tomatoes, red onion and jalapeños in a medium bowl.
2. Add the chopped cilantro to the bowl and mix well.
3. Pour the lime juice over the mixture and stir to combine.
4. Season with salt to taste, adjusting as necessary.
5. Let the Pico de Gallo stand for at least 15 minutes to let the flavors develop.
6. Serve fresh as a side for quesadillas or with chips.
5. Black Beans
I get to the point that I keep vital things in my kitchen – different things, of course – but there’s one thing I always have at hand and it’s black beans. This is one of my best dishes using black beans.
Ingredients
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- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup vegetable broth (or water)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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Instructions
1. Heat the olive oil in a medium pan over medium heat.
2. Add chopped onion and red bell pepper, cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the cumin, smoked paprika, chilli powder, salt and black pepper, and cook for 1 minute more.
5. Return to the heat, add the pre-cooked black beans and vegetable broth. Let it boil, then simmer for 10 minutes, stirring every now and then, or until the beans are warmed through and the flavours have blended together.
6. Garnish with fresh cilantro and serve with lime wedges on the side.
6. Cilantro Lime Rice
This side dish is so delicious, it always brightens up my table.
The fluffy rice mixed with the zesty lime juice, tangy garlic and salty cilantro is quite a treat. That’s why I always grab some cilantro and rice (though not as many limes!) when shopping.
I use a splash of water to make the rice just a bit sticky and add some salt to give it a savory taste.
Ingredients
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- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1/4 teaspoon ground cumin (optional)
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Instructions
1. Place the rice in a medium pot, along with the cold water, the olive oil and the salt and bring to a boil over medium-high heat.
2. Bring to the boil, reduce the heat to a low simmer, cover the pot and cook for about 18-20 minutes until the rice is cooked and all the water has been absorbed.
3. Remove from the heat, leaving the pot covered for 5 minutes to let the rice steam and fluff up.
4. Stir in the lime zest, lime juice, garlic and ground cumin (if using). Fluff the rice with a fork.
5. Gently fold in the chopped cilantro until evenly distributed.
6. Serve warm, as a flavorful side dish to complement your quesadillas.
7. Cheesy Jalapeños
Fresh lime juice, minced garlic and cilantro are my go-to flavors if I’m looking to create a bright, flavorful dish that packs a punch. I appreciate the depth that a teaspoon of smoked paprika can give, too.
Crunchy bell peppers and red onions are great, and a little slice of kosher salt and some freshly ground black pepper rounds out the profile nicely.
Ingredients
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- 7 large jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped chives
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
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Instructions
1. Preheat oven: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. PREPARE THE JALAPENOES · Cut the jalapeños in half lengthwise · Scrape out the seeds and membranes.
3. In a bowl, combine the cream cheese, cheddar cheese, Monterey Jack cheese, chives, garlic powder, salt and pepper until it’s smooth.
4. Stuff Jalapeños
Spoon the cheese mixture into the jalapeño halves, filling them generously.
5. In a small bowl, mix the panko with the melted butter. Top the stuffed jalapeños with this mixture.
6. Bake: Place the stuffed jalapeños on the prepared baking sheet and bake for 15-20 minutes until the cheese is bubbly and the breadcrumbs are golden brown. Allow to cool for a few minutes before serving.
8. Mexican Street Corn (Elote)
I love the freshness of the ingredients that come together to make this Mexican street food deliciousness. The splash of lime juice, a smear of mayo, a dusting of chili powder, the crumbly cotija cheese, the sprinkling of cilantro – it’s a symphony of flavors in every bite.
Garlic takes each cob to another level.
Ingredients
4 ears of corn, shucked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled
1 teaspoon chili powder
1 clove garlic, minced
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges
Salt, to taste
Instructions
1. Preheat the grill to medium-high heat.
2. Grill the corn for 10-15 minutes over medium-high heat, turning occasionally until the corn is charred and cooked through.
3. In a small bowl, combine the mayonnaise, sour cream, garlic, a pinch of salt.
4. Brush the grilled corn with the mayonnaise mixture until well-coated.
5. Sprinkle the cotija cheese and chili powder evenly over the corn.
6. Garnish with chopped cilantro and serve with lime wedges. Enjoy!
9. Refried Beans
There’s nothing like a big pile of refried beans to warm the cockles of my heart Plain and simple, my refried beans start with cooked pinto beans.
I add a little garlic and onion, and some lard or olive oil for richness (really, it’s whatever mood I’m in) and some cumin and chili powder (negotiable, but I always use both), and finish it off with fresh lime juice for a little brightness.
Ingredients
2 cups cooked pinto beans (or one 15 oz can, drained and rinsed)
2 tablespoons vegetable oil or bacon fat*
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup vegetable or chicken broth (optional)
Salt, to taste
Fresh cilantro, chopped (optional, for garnish)
Instructions
1. Put the vegetable oil or bacon fat into a large skillet and warm over medium heat.
2. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
3. Stir in the garlic, cumin and chilli powder and cook for 1-2 minutes until fragrant.
4. Add the pinto beans to the skillet and stir to incorporate them with the onion and the spice mixture. If they seem dry, toss in a little broth — vegetable or chicken — to moisten.
5. Smash the beans with a potato masher or the back of a spoon until you get the thickness you like; add more broth to make it thinner.
6. Salt to taste and garnish with fresh coriander if you wish. Serve warm as an accompaniment.
