If someone said that Americans had to give up all Mexican food save for one dish, I’d wager that we’d choose to keep quesadillas.
(On second thought, it might be nachos — I bet it’d be a dead heat though!)
The beauty of the quesadilla is it offers everything you could want from a lunch, dinner, or late-night snack:
While it’s hard to go wrong with with this dish, even when in its most basic forms, these quesadilla recipes are the best of the best.
From Shrimp Ceviche Quesadillas to Steak Quesadillas with Roasted Tomatillo & Apple Salsa and Pumpkin, Apple, & Caramelized Onion Quesadillas, these recipes will forever cement quesadillas as America’s favorite Mexican food.
Enjoy!
Picture courtesy of Recipe Tin Eats
When you want a breakfast burrito or tacos, you’ve got to scramble eggs. If you want a quick Mexican breakfast that’s even easier, go for quesadillas instead.
Lay the tortilla flat in the pan, line avocado slices around one half to act as a border, and then crack an egg in the middle. Top with cheese – and if you want meat – some crumbled bacon.
And for more flavor, you could warm some refried beans to add a couple spoonfuls over the avocado.
Serves 4
Ingredients
3 slices bacon, chopped and cooked
4 flour tortillas (about 8” each)
4 large eggs
1 large avocado, halved and sliced
1/2 cup (about 2 oz.) grated cheddar
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 334
Protein: 15 grams
Carbs: 24 grams
Fat: 20 grams
Picture courtesy of Half-Baked Harvest
Quesadillas are such a simple concept, which means it’s versatile when you want to get creative.
This fusion recipe still has familiar Mexican flavors like guacamole, lime, and cilantro. But then it takes a turn west toward Polynesia with pineapple too.
The chicken is marinated in pineapple juice, and there’s also pineapple and mango in this homemade guacamole, which is delicious with barbecue sauce.
Serves 4
Ingredients
BBQ Chicken Quesadilla:
1 lb. boneless skinless chicken breast
4 whole-wheat tortillas (about 8” each)
1/2 onion
6 oz. pineapple slices
1/2 cup barbecue sauce
2 Tbsp. pineapple juice
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup cooked brown rice
1/2 cup pickled jalapenos (optional)
2 cups (about 8 oz.) shredded cheddar
Pineapple Mango Guacamole:
2 avocados, mashed
1 cup pineapple chunks
1/2 mango, diced
1/2 cup grape tomatoes, diced
3 green onions, chopped
1 Tbsp. chopped fresh cilantro
Juice of 1 lime
1 Tbsp. pineapple juice
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 682
Protein: 47 grams
Carbs: 71 grams
Fat: 24 grams
Picture courtesy of Damn Delicious
Guacamole is a great way to add avocado to any Mexican meal, including quesadillas.
Yet you might not want to make some. And if you don’t want to pick up a tub of ready-made guac at the store, simply fold fresh avocado slices right into the tortilla.
Although that trick will work with any quesadillas, these also have ground beef and refried beans for protein to make this a balanced meal.
Serves 8
Ingredients
1 Tbsp. extra-virgin olive oil
1 lb. 93% lean ground beef
1 Tbsp. taco seasoning
1 can (4.5 oz.) chopped green chiles, drained
8 flour tortillas (about 8” each)
1 can (16 oz.) refried beans, heated
2 avocados, sliced
2 cups (about 8 oz.) shredded mozzarella
2 Tbsp. chopped fresh cilantro
Nutrition Facts (Per Serving)
Calories: 457
Protein: 27 grams
Carbs: 35 grams
Fat: 24 grams
Picture courtesy of Sweet Life
To make quick shrimp quesadillas, don’t worry about cooking the shrimp before you assemble everything. Prepare it ceviche-style with fresh seafood, and the lime juice will help to denature the proteins.
It’s not quite cooking, although if you leave it to marinade too long, it’ll basically be done. Let it sit for only 10 to 15 minutes, especially since in this case the ceviche will get a little heat too.
Fire up the grill once to finish off the quesadillas, just until the cheese is melted and tortillas are browned.
Serves 4
Ingredients
1 1/2 cups (about 1/2 lb.) small cooked shrimp
1/2 cup pico de gallo
3 Tbsp. salsa
2 Tbsp. freshly squeezed lime juice
2 cups (about 8 oz.) shredded Monterey Jack cheese
1 ripe avocado, cubed
6 flour tortillas (about 7”)
1/4 cup sour cream, to serve
Nutrition Facts (Per Serving)
Calories: 524
Protein: 35 grams
Carbs: 37 grams
Fat: 27 grams
Picture courtesy of Well Plated
Quesadillas are quick to make whenever you’re hungry. Yet some days, you won’t be in the mood to do any work in the morning for breakfast.
Luckily, these can be prepared ahead of time and stashed in the freezer, so all you have to do to enjoy a spinach quesadilla with white beans in the morning is heat it up in the toaster oven or microwave.
Serves 8
Ingredients
8 large eggs
1 Tbsp. milk
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1 Tbsp. extra-virgin olive oil
5 cups fresh spinach, roughly chopped
1 can (10 oz.) white beans, drained and rinsed
1 1/2 cups (about 6 oz.) freshly grated cheese
8 whole-wheat tortillas (about 8” each)
Nutrition Facts (Per Serving)
Calories: 312
Protein: 17 grams
Carbs: 25 grams
Fat: 16 grams
Picture courtesy of Briana Thomas
A quesadilla is a great way to use leftovers like chicken or turkey. Chop it up, and you can build a meal around it depending on the way the chicken was seasoned.
If it’s a simple mix like salt, pepper, and paprika, try this quesadilla with Worcestershire sauce. Or you could go use a wide variety of sauces – such as marinara, barbecue sauce, or pesto – to make a quick meal out of leftover meat.
Serves 1
Ingredients
1/2 cup chopped cooked chicken (or turkey)
1/4 cup + 2 Tbsp. shredded cheddar cheese
Worcestershire sauce to taste
1/4 tsp. garlic powder (or more to taste)
Pinch of chili powder
Handful of fresh dill or cilantro
1 low-carb tortilla
Cooking oil, for frying
2 Tbsp. sour cream
Salsa to serve
Nutrition Facts (Per Serving)
Calories: 418
Protein: 39 grams
Carbs: 13 grams
Fat: 26 grams
Picture courtesy of Fit Foodie Finds
When you want a salty-sweet quesadilla, you could go for standby peanut butter and jelly, but on a tortilla instead of sandwich bread.
Or, upgrade it with fresh fruit like bananas and a burst of flavor from pomegranate. It might sound unusual, but the combo works so well that it’ll be your new favorite snack.
Serves 2
Ingredients
2 whole-wheat tortillas (8” each)
6 Tbsp. almond butter
1 large banana, sliced
1/3 cup pomegranate arils
Cooking spray
Nutrition Facts (Per Serving)
Calories: 499
Protein: 14 grams
Carbs: 48 grams
Fat: 30 grams
Picture courtesy of Meg’s Everyday Indulgence
If you’re used to getting quesadillas at the drive-thru instead of making them at home, then you may think they taste incomplete without the right sauce – and it’s not red or green salsa.
The Taco Bell quesadilla sauce is basically a flavored sour cream, spiced with cumin, paprika, and cayenne. And if you have a jar or can or jalapenos, a splash of the juice will add just the right amount of heat.
Serves 4
Ingredients
1/4 cup low-fat mayo
1/4 cup low-fat sour cream
3 tsp. jalapeno juice (optional)
1 1/2 tsp. granulated sugar
1 tsp. ground cumin
1 tsp. paprika
1/8 tsp. cayenne pepper (or more to taste)
1/8 tsp. garlic powder
Nutrition Facts (Per Serving)
Calories: 40
Protein: 1 gram
Carbs: 6 grams
Fat: 2 grams
Picture courtesy of Sugar Dish Me
Quesadillas technically need cheese, but this vegetarian version is so good that you won’t miss it.
Loaded with everything from mushrooms and bell peppers to black beans and corn, there’s plenty in this veggie quesadilla to satisfy cravings for Mexican food and for nutrients too.
Keep this quesadilla vegan with a creamy garlic sauce, which has olive oil and cashew milk to replace the need for cheese.
Serves 4
Ingredients
Creamy Garlic Sauce:
1 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp. salt
1 cup cashew milk
3 tsp. cornstarch
3 Tbsp. chopped fresh cilantro (optional)
Quesadillas:
1 Tbsp. extra-virgin olive oil
1 medium red onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup sliced mushrooms
2 cups fresh spinach
1 cup corn kernels
1 cup black beans, drained and rinsed
2 large flour tortillas (about 10” each)
1 avocado, sliced
Salsa to taste
Nutrition Facts (Per Serving)
Calories: 351
Protein: 9 grams
Carbs: 39 grams
Fat: 19 grams
Picture courtesy of Aggie’s Kitchen
If you’d rather not stand at the stove to make quesadillas, the good news is they’re delicious baked in the oven too. And this is such an easy snack to prepare.
Mash come beans, and mix with salsa and any mix-ins you want. Fill tortillas with that and some cheese, and brush with oil before baking.
While they’re in the oven for about 20 minutes, you’ll even have time to make your own avocado or salsa.
Serves 8
Ingredients
2 cans (15 oz. each) black beans, drained
1 1/2 cups salsa
1 tsp. ground cumin
2 cups (about 8 oz.) shredded Colby Jack cheese
8 whole-wheat tortillas (about 8” each)
1/3 cup reduced-fat sour cream (or Greek yogurt)
2 Tbsp. oil
Nutrition Facts (Per Serving)
Calories: 313
Protein: 13 grams
Carbs: 31 grams
Fat: 16 grams
Picture courtesy of Feed Me Phoebe
Buffalo chicken wings are awesome, but they’re hardly a whole meal. Frank’s red hot sauce, garlic, and celery can be turned into an American-style quesadilla and filled with chicken breast to make a lean lunch or dinner.
This recipe only calls for cheddar, but you could add crumbled blue cheese too for that unmistakable tang. Serve with more hot sauce and creamy ranch dressing.
Serves 4
Ingredients
2 boneless skinless chicken breasts (about 1 lb.)
Olive oil
Salt and freshly ground black pepper to taste
2 Tbsp. coconut oil, melted
1/4 cup Frank’s red hot sauce
6 oz. nonfat plain Greek yogurt
1 clove garlic, minced
2 Tbsp. lemon juice
1/4 cup thinly sliced celery
1/2 small red onion, thinly sliced
1 cup (about 4 oz.) shredded cheddar
4 whole-wheat tortillas (about 8” each)
Nutrition Facts (Per Serving)
Calories: 393
Protein: 41 grams
Carbs: 23 grams
Fat: 16 grams
Picture courtesy of Muy Bueno Cookbook
Steak quesadillas can be filled with more than meat and cheese. This recipe will show you how to make carne asada from scratch, including a marinade before it goes on the grill.
But when it comes time to chop it up and assemble the quesadilla, use just a handful of Oaxaca or mozzarella cheese, only about as much as you’d expect to add for one serving. That’s because sliced squash is grilled alongside the steak, which gets soft to meld with the melty cheese.
Find more traditional Mexican family secrets in Muy Bueno: Three Generations of Authentic Mexican Flavor, written by three sisters inspired by their abuela’s home cooking.
If you don’t want to use all the carne asada for quesadillas, this cookbook will also show you how to use it for tacos and salad too.
Serves 12
Ingredients
Carne Asada:
1 jar (16 oz.) homestyle red salsa
5 Tbsp. butter, melted
Juice of 1 lemon
Juice of 1 lime
1 serrano chile, minced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
4 lbs. beef bottom round steak
Salt and freshly ground black pepper to taste
Olive oil, for grilling
Quesadillas:
Nutrition Facts (Per Serving)
Calories: 419
Protein: 41 grams
Carbs: 18 grams
Fat: 19 grams
Picture courtesy of Veggie Inspired Journey
To make a vegan quesadilla, don’t worry about finding a non-dairy cheese. Instead, focus on making a filling that’ll meld together so you get all the flavors in each bite.
And what could be better than caramelized onions? They’re sweet and savory at once, which means you can get creative with other ingredients like balsamic vinegar, pumpkin, and apple.
Serves 4
Ingredients
2 onions, thinly sliced
1/4 cup vegetable broth
2 Tbsp. balsamic vinegar
1 cup pumpkin puree
2 tsp. pure maple syrup
1/2 tsp. chili powder
1/4 tsp. smoked paprika
1/4 tsp. dried rosemary
Pinch of cayenne (optional)
1 apple, thinly sliced
4 whole-wheat tortillas (about 8” each)
Nutrition Facts (Per Serving)
Calories: 191
Protein: 5 grams
Carbs: 38 grams
Fat: 3 grams
Picture courtesy of Closet Cooking
These quesadillas are a mix of savory and sweet like you’ve never had it before. The filling is salmon bulgogi, which is a Korean dish often made with beef, but the marinade is tasty on fish too.
You can top it with kimchi, of course, or caramelized kimchi if you take a few minutes to brown it in a skillet. To really take it to the next level, though, top it with blueberry salsa spiced with habanero.
Serves 4
Ingredients
Quesadillas:
8 tortillas (about 8” each)
1 cup (about 4 oz.) grated Monterey Jack cheese
1 cup (about 4 oz.) grated cheddar
1/2 cup onion and cilantro relish
1/2 cup blueberry habanero salsa
Salmon Bulgogi:
4 salmon fillets (about 6 oz. each), deboned
1/4 cup gochujang (or other hot sauce)
5 cloves garlic, grated
1” fresh ginger, grated
1 small onion, grated
1 Korean pear, grated
1/2 cup soy sauce
1 Tbsp. sesame oil
1 Tbsp. granulated sugar
2 green onions, chopped
1/4 tsp. freshly ground black pepper
Nutrition Facts (Per Serving)
Calories: 799
Protein: 61 grams
Carbs: 70 grams
Fat: 30 grams
Picture courtesy of Nibbles and Feasts
Turn your favorite Mexican brunch into an easy quesadilla. Start by roasting the chiles, preferably over an open flame. If that’s not an option, brush the poblanos with oil, and place them in a hot oven for at least a half hour, turning until the chiles are charred on all sides.
Beat eggs for the prepared poblanos to be dipped into, and fry. That’s when it all goes in a tortilla with cheese and is finished until crisp. Serve with salsa or guacamole.
Serves 2
Ingredients
2 poblano chiles
3 large eggs, separated
1/4 cup vegetable oil
1 cup (4 oz.) grated Manchego cheese
2 flour tortillas (about 8” each)
Spicy tomato sauce (like El Pato) to taste
Nutrition Facts (Per Serving)
Calories: 264
Protein: 13 grams
Carbs: 11 grams
Fat: 19 grams
Picture courtesy of Fit Men Cook
Out of salsa and guacamole? Luckily quesadillas can be awesome with other sauces too, including hummus. And if you choose a variety like red pepper or roasted garlic hummus, it’ll help you make a quick quesadilla that’s loaded with flavor.
This mushroom and chicken quesadilla with hummus is a great post-workout meal that can be made in under a half hour. And if you want to make it vegetarian, just use more mushrooms and leave out the chicken breast.
Serves 2
Ingredients
1/4 cup red pepper hummus
2 chicken breast (about 5 oz. each)
1 large Portobello mushroom cap
4 small multi-grain tortillas
1 small avocado, sliced
4 Tbsp. goat cheese
1/2 cup chopped red onion
2 Tbsp. minced
Handful of fresh cilantro, for garnish
Pico de gallo (optional)
Coconut oil spray
Nutrition Facts (Per Serving)
Calories: 377
Protein: 41 grams
Carbs: 27 grams
Fat: 13 grams
Picture courtesy of Pati Jinich
Traditional Mexican quesadillas don’t need to be filled with slow-roasted or grilled meat. Mushrooms, which are a popular vegetarian way to enjoy savory flavor, are a common ingredient in Oaxaca – also where the best quesadilla cheese comes from.
It has a texture like string cheese but a flavor that’s salty and buttery too. If you can’t find any, though, stick with a cheese that won’t overwhelm the mushrooms, like white cheddar, feta, or mozzarella.
Serves 12
Ingredients
1 Tbsp. safflower oil
1 Tbsp. unsalted butter
1/2 cup chopped onion
1 serrano chile (or jalapeno), deseeded and diced
2 cloves garlic, minced
1 lb. fresh mushrooms
2 Tbsp. fresh epazote leaves, chopped (optional)
2 tsp. salt
1 cup (about 4 oz.) shredded Oaxaca cheese (or mozzarella)
12 corn tortillas (about 6” each)
Salsa to serve
Nutrition Facts (Per Serving)
Calories: 109
Protein: 5 grams
Carbs: 13 grams
Fat: 5 grams
Picture courtesy of What’s Cooking Mexico
Dried chiles are the go-to ingredient when you want smoky, sweet heat with rich flavor. And with these traditional quesadillas, you can make them the star along with goat cheese.
It might not get gooey and melty like Oaxaca or mozzarella, but a goat cheese quesadilla is still tasty, especially with this mash-up of corn masa and homemade chili paste to make the tortillas.
Using fresh masa will take longer than making quesadillas with premade tortillas, but you’ll be rewarded with an authentic way to make them with just five simple ingredients.
Serves 12
Ingredients
1 lb. corn masa
2 guajillo peppers
1/4 tsp. salt
1/2 lb. goat cheese, sliced
1/2 cup canola oil
1/2 cup sour cream, to serve
Nutrition Facts (Per Serving)
Calories: 317
Protein: 10 grams
Carbs: 29 grams
Fat: 19 grams
Picture courtesy of Food Network
Take your quesadillas to the next level with a homemade salsa. This one isn’t even hard to make.
Just dice up all the ingredients, toss lightly in olive oil, and roast in the oven. Then blend together the tomatillos and apples to make a delicious topping for quesadillas – plus extra to enjoy later with tacos or tortilla chips.
The tomatillo-apple salsa is also great with guacamole, although you can forget it if you don’t want have the time to make that too.
Serves 4
Ingredients
Quesadillas:
1 lb. skirt steak
Salt and freshly ground black pepper to taste
3 Tbsp. vegetable oil
8 flour tortillas (about 8” each)
2 cups (about 8 oz.) shredded mozzarella, divided
2 cups roasted tomatillo and apple salsa
Roasted Tomatillo & Apple Salsa:
1 lb. tomatillos, husked and rinsed
2 green apples, quartered
2 cloves garlic, unpeeled
1/2 white onion
2 jalapenos, destemmed
2 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 779
Protein: 54 grams
Carbs: 55 grams
Fat: 39 grams
Picture courtesy of Adriana’s Best Recipes
When you’re craving quesadillas but want to take it easy on the cheese, remember this recipe.
There’s still enough Monterey Jack to satisfy the need for a salty, gooey snack. Yet these low-fat quesadillas are mostly stuffed with black beans and sweet potatoes.
Use whole-wheat tortillas, and that’s two servings of complex carbs to enjoy for breakfast or as part of a post-workout meal. These sweet potato quesadillas are also easy to freeze and reheat later.
Serves 6
Ingredients
2 large sweet potatoes, cooked and mashed
1 cup low-sodium black beans
1 Tbsp. low-sodium taco seasoning
1 tsp. chipotle sauce (or more to taste)
1/4 cup chopped fresh cilantro
6 whole-grain tortillas (about 8”)
1 cup (about 4 oz.) low-fat Monterey Jack cheese
1 avocado, sliced (optional)
Nutrition Facts (Per Serving)
Calories: 338
Protein: 12 grams
Carbs: 46 grams
Fat: 13 grams
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