Why You’ll Love Quesadilla Recipe
It takes just about 10 minutes from start to finish.
The combination of sharp cheddar and Monterey Jack cheeses gives great flavor and gooey texture.
The veggies and beans add both color and satisfying substance—making it more than just cheese and tortilla.
It’s highly customizable: you can swap in your favorite fillings, adjust the heat, or go veggie‑only.
It cooks in one skillet with minimal fuss, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Flour tortillas (8‑inch)
Grated sharp cheddar cheese
Grated Monterey Jack cheese
Cooked black beans, drained and rinsed
Red bell pepper, stemmed, seeded and diced
Scallions, thinly sliced
Corn kernels (fresh or frozen)
Jalapeño peppers, thinly sliced
For serving: salsa, pico de gallo, guacamole, sour cream, chopped fresh cilantro
Directions
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Lay the tortillas flat on a clean work surface.
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In a medium bowl, combine the cheddar and Monterey Jack cheeses.
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Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare.
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Evenly distribute the black beans, red bell pepper, scallions, corn and jalapeños over the cheese.
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Top with the remaining cheese, then fold the bare half of each tortilla over the fillings to create a half‑moon shape.
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Heat a dry cast‑iron skillet over medium‑low heat (no butter or oil needed).
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When hot, add two quesadillas and cook until the cheese is melted and the tortillas are golden brown, about 1‑2 minutes per side. If the tortillas brown faster than the cheese melts, reduce the heat.
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Repeat with the remaining quesadillas.
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Slice into wedges and serve immediately with salsa, pico de gallo, guacamole, sour cream and/or fresh cilantro as desired.
Servings and timing
Serves: 4 people
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
Swap the flour tortillas for whole wheat or gluten‑free tortillas if desired.
Replace or add fillings such as spinach, sautéed mushrooms, zucchini, pickled red onions or cooked shredded chicken.
Use a spicy cheese like pepper jack in place of Monterey Jack for extra heat.
Try adding fresh herbs or chopped cilantro into the filling for a burst of freshness.
Make mini quesadillas as appetizers by using smaller tortillas or cutting large ones into wedges.
Storage/Reheating
Storage: Any leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2‑3 days.
Reheating: Reheat in a skillet over medium heat for a couple of minutes per side until the cheese remelts and the tortilla crisps. Alternatively, use a toaster oven or conventional oven at about 350 °F (175 °C) for 5‑7 minutes. Avoid microwaving if you want to retain crispiness—even though it’s fastest, the tortilla tends to get soft.
Freezing: You can freeze cooked quesadilla wedges by placing them on a baking sheet until solid, then transferring to a freezer bag. Reheat directly from frozen in a skillet or oven until heated through and crispy.
FAQs
What kind of cheese works best for quesadillas?
Any cheese that melts well will work—like Oaxaca, Chihuahua, cheddar, Monterey Jack or mozzarella. Freshly grated cheese melts best (rather than pre‑shredded).
Can I make this gluten‑free?
Yes. Simply use gluten‑free tortillas instead of flour tortillas. Ensure any added ingredient (e.g., beans or sauces) is gluten‑free if you’re celiac or highly sensitive.
Can I add meat to the quesadilla?
Absolutely. Cooked shredded chicken, steak strips or ground turkey can be added inside the tortilla along with the vegetables and cheese.
How can I make it spicier?
Use pepper jack cheese, add extra jalapeños or include a bit of chopped fresh chili or hot sauce inside or as a topping.
What’s the best way to cook it for crispiness?
Using a dry cast‑iron skillet (or heavy skillet) over medium‑low heat helps melt the cheese without burning the tortilla. Avoid too high heat so the filling heats through before the tortilla browns too much.
Can I make these ahead?
You can assemble them and keep them in the fridge for a short while before cooking. But they’re best fresh. If you prepare ahead, reheat to restore crispness.
What should I serve with quesadillas?
They go great with fresh toppings and sides like salsa, guacamole, sour cream, chopped cilantro or pico de gallo. For a fuller meal, pair with rice or refried beans.
How do I prevent the tortilla from getting soggy?
Cook just until the cheese is melted and the tortilla is golden. Keeping the skillet medium‑low and avoiding added sauces between the tortilla layers helps. Serve immediately after cooking.
Can I use corn tortillas instead of flour?
Yes, you can. Traditionally in Mexico corn tortillas were used. But note that corn tortillas may be more fragile when folded and might benefit from being toasted briefly before filling.
What about making vegan quesadillas?
You can substitute dairy cheese for a good melting vegan cheese, and use sautéed veggies or beans for the filling. Make sure your tortilla and other ingredients are vegan friendly.
Conclusion
This quick and versatile quesadilla recipe is a go‑to for busy days, offering plenty of flavor with minimal effort. Between the melty cheese, hearty beans and veggies, and crisp tortilla, it hits satisfying notes of comfort food while remaining easy and customizable. You’ll likely find yourself making it on repeat—whether for lunch, dinner or a simple snack. Enjoy experimenting with fillings and toppings, and relish how fast and tasty this meal comes together.
Quesadilla Recipe
These veggie quesadillas are a quick, easy, and delicious meal packed with vegetables, black beans, and melty cheese. Perfect for lunch, dinner, or even a hearty snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 teaspoons olive oil
- 1 red bell pepper, stemmed, seeded, and diced
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup canned black beans, drained and rinsed
- 1 green onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper, to taste
- 2 large flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- Optional toppings: avocado, salsa, sour cream, chopped cilantro
Instructions
- Heat the olive oil in a skillet over medium heat. Add the red pepper and cook for 2 minutes.
- Add the corn, black beans, green onion, chili powder, cumin, salt, and pepper. Cook for another 2 to 3 minutes, until the veggies are tender. Remove from heat.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet and sprinkle half the cheese over half the tortilla.
- Spread half the veggie mixture over the cheese and fold the tortilla over to enclose the filling.
- Cook for 2 to 3 minutes per side, until the tortilla is golden and the cheese is melted. Repeat with the second tortilla.
- Slice into wedges and serve with desired toppings.
Notes
- You can use any vegetables you have on hand, such as mushrooms, spinach, or zucchini.
- Swap the cheese for a vegan cheese alternative to make this vegan.
- Use whole wheat or gluten-free tortillas for a healthier or gluten-free option.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 25mg
