Quesadilla (Beef, Vegetable or Chicken)
A perfectly crispy quesadilla filled with gooey melted cheese and a bold, juicy filling. This easy method guarantees golden tortillas, rich flavor, and satisfying texture every time.
Ingredients
Quesadilla Base
- 6-8 flour tortillas (20 cm)
- 2 cups shredded Monterey Jack cheese
- ¾ cup fresh coriander (cilantro), chopped
- 1 cup corn kernels thawed or drained
Quesadilla Spice Mix
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 2 tsp cumin powder
- 2 tsp paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
Beef Filling (Option)
- ½ tbsp olive oil
- 2 cloves garlic, minced
- ½ onion, chopped
- 500 g ground beef
- 1 red bell pepper, diced
- 2 tbsp tomato paste
- ¼ cup water
Instructions
- Mix all spice ingredients in a small bowl until evenly combined.
- Prepare your chosen filling by cooking ingredients with spices until well combined and slightly thickened. Let it cool before assembling.
- Place a tortilla on a flat surface. Add a layer of cheese, followed by filling, corn, and coriander. Top with another layer of cheese.
- Fold the tortilla into a half-moon shape and press gently.
- Heat a non-stick skillet over medium-low heat without oil. Place the quesadilla in the pan, press lightly, cover, and cook for 3 minutes until golden.
- Flip carefully, cook uncovered for another 3 minutes until crispy and cheese is fully melted.
- Rest for 1 minute, slice into wedges, and serve hot with dips.
Notes
Use a dry skillet for the best crisp texture. Add cheese on both sides of the filling to help hold everything together. You can freeze assembled quesadillas and cook them directly when needed. Serve with sour cream, salsa, or avocado sauce for extra flavor.
Nutrition Facts (Per Serving)
- Calories: 418 kcal
- Carbohydrates: 33 g
- Protein: 26 g
- Fat: 21 g
- Saturated Fat: 8.2 g
- Polyunsaturated Fat: 2.4 g
- Monounsaturated Fat: 9.4 g
- Cholesterol: 94 mg
- Sodium: 795 mg
- Potassium: 299 mg
- Fiber: 2.3 g
- Sugar: 1.4 g