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This versatile quesadilla recipe offers three delicious filling options—beef, chicken, or vegetable—each infused with bold Tex-Mex spices and layered with cheese, corn, and cilantro for a flavorful, crispy finish. Whether you’re feeding a crowd or meal-prepping for the week, these freezer-friendly quesadillas make a satisfying and simple meal.

Why You’ll Love This Recipe

This recipe is your one-stop solution for customizing quesadillas to suit your mood or dietary preferences. Choose between juicy ground beef, tender seasoned chicken, or hearty black bean and veggie filling. The homemade spice mix brings rich, smoky flavor to all three versions, and the crispy, golden tortillas packed with melted cheese make every bite crave-worthy. They’re quick, budget-friendly, and perfect for lunch, dinner, or snacks.

Quesadilla

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Quesadillas:

  • 6–8 flour tortillas (20 cm / 8″)

  • 2 cups (200 g) shredded Monterey Jack cheese (or cheese of your choice)

  • 3/4 cup roughly chopped coriander/cilantro

  • 1 cup corn kernels (frozen and thawed, or canned and drained)

  • One filling of choice: beef, chicken, or vegetable

Quesadilla Spice Mix:

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 2 teaspoons cumin powder

  • 2 teaspoons paprika

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper (optional)

Beef Filling:

  • 1/2 tablespoon olive oil

  • 2 garlic cloves, minced

  • 1/2 onion, finely chopped

  • 500 g / 1 lb ground beef

  • 1 small red bell pepper, diced

  • 2 tablespoons tomato paste

  • 1/4 cup (65 ml) water

Chicken Filling:

  • 2 1/2 tablespoons olive oil

  • 500 g / 1 lb chicken thighs, skinless and boneless

  • 2 garlic cloves, minced

  • 1 small onion, quartered and sliced

  • 1 small red bell pepper, diced

Vegetable Filling:

  • 2 tablespoons vegetable oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 can (400 g / 14 oz) black beans, drained

  • 1 bell pepper, diced (any color)

  • 1 cup corn (canned, drained, or frozen and thawed)

  • 1/4 cup tomato paste

  • 1/4 cup (65 ml) water

directions

Make the spice mix:
In a small bowl, combine onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne (if using). Set aside.

Prepare the filling of your choice:

For Beef:

  1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.

  2. Add ground beef and cook, breaking it up until browned.

  3. Add bell pepper and cook for 1 minute.

  4. Stir in tomato paste, water, and spice mix. Cook for another 2 minutes. Let cool before assembling.

For Chicken:

  1. Toss chicken with 1 tablespoon oil and the spice mix.

  2. Heat 1 tablespoon oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.

  3. Add bell pepper, cook for 1 minute, then transfer mixture to a bowl to cool.

  4. Return pan to medium heat, add remaining 1/2 tablespoon oil, and cook chicken for 3 minutes per side or until golden and cooked through.

  5. Let rest for 2 minutes, then dice and mix with the pepper mixture.

For Vegetables:

  1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.

  2. Add bell pepper, cook for 1 minute.

  3. Stir in black beans, corn, tomato paste, water, and spice mix. Cook for 2 minutes, then let cool.

Assemble the quesadillas:

  1. Lay a tortilla on a clean work surface. Sprinkle one half with a layer of cheese, then add the filling of your choice.

  2. Top with corn, chopped cilantro, and a bit more cheese. Fold in half.

  3. Heat a non-stick skillet over medium-low heat (add 2 teaspoons oil if using a regular skillet).

  4. Place the quesadilla in the skillet and press down gently. Cover with a lid and cook for 3 minutes until the underside is golden and crisp.

  5. Flip carefully, press again, and cook uncovered for another 3 minutes until crispy.

  6. Transfer to a cutting board, cut in half, and serve hot.

Servings and timing

  • Servings: 6–8 quesadillas

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Cheese Swap: Try cheddar, mozzarella, or pepper jack for different flavor profiles.

  • Add Heat: Toss in sliced jalapeños or a pinch of chili powder to spice things up.

  • Breakfast Quesadillas: Add scrambled eggs and veggies like peppers or spinach.

  • Tortilla Types: Use whole wheat or low-carb tortillas for a different base.

  • Protein Twist: Use ground turkey or shredded rotisserie chicken as quick substitutes.

storage/reheating

Let quesadillas cool completely, then wrap tightly and store in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm in a dry skillet over medium heat until crispy and heated through. Avoid microwaving if possible, as it can make the tortilla soggy.

FAQs

Can I freeze these quesadillas?

Yes, assemble and cook them first, then let cool and freeze individually. Reheat in a skillet for best results.

Which filling is the most flavorful?

All three are delicious, but the beef version has the boldest flavor thanks to the tomato paste and spices.

Can I make them vegetarian?

Yes, the vegetable filling is completely vegetarian and very satisfying.

What cheese is best for quesadillas?

Monterey Jack melts beautifully, but you can also use cheddar, mozzarella, or a blend.

Can I use rotisserie chicken?

Absolutely—just shred it and mix with sautéed vegetables and spices.

How do I keep the quesadillas from falling apart?

Don’t overfill them and press gently when cooking. Let them cool slightly before slicing.

Can I bake these instead of frying?

Yes, bake at 400°F for 8–10 minutes on a parchment-lined tray, flipping halfway through.

Are corn tortillas okay to use?

Flour tortillas work best for folding, but small corn tortillas can be used for mini quesadillas.

What’s a good dipping sauce?

Sour cream, guacamole, salsa, or avocado crema are all excellent choices.

How can I meal prep with this recipe?

Make the fillings in advance and store in the fridge. Assemble and cook fresh when ready to eat.

Conclusion

Quesadillas are the ultimate customizable meal, and this recipe gives you three delicious ways to enjoy them. Whether you prefer beef, chicken, or vegetables, these quesadillas are flavorful, crispy, and incredibly easy to make. Serve them hot with your favorite dips for a satisfying and crowd-pleasing dish any day of the week.

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Quesadilla

Quesadilla

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6–8 quesadillas
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican, Tex-Mex
  • Diet: Halal
Print Recipe

Description

These customizable Quesadillas are packed with flavor from a homemade spice mix and your choice of beef, chicken, or vegetable filling. Easy, freezer-friendly, and perfect for a quick meal or snack.

Ingredients

    • Quesadillas:
    • 6–8 flour tortillas (20 cm / 8″)
    • 2 cups (200 g) shredded Monterey Jack cheese (or other of choice)
    • 3/4 cup roughly chopped coriander/cilantro
    • 1 cup corn kernels (frozen, thawed, or canned, drained)
    • One filling of choice (beef, chicken, or vegetable)

 

    • Quesadilla Spice Mix:
    • 1 tsp onion powder
    • 1 tsp dried oregano
    • 1 tsp salt
    • 2 tsp cumin powder
    • 2 tsp paprika
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper (optional)

 

    • Beef Filling:
    • 1/2 tbsp olive oil
    • 2 garlic cloves, minced
    • 1/2 onion, finely chopped
    • 500 g / 1 lb ground beef
    • 1 small red bell pepper, diced
    • 2 tbsp tomato paste
    • 1/4 cup (65 ml) water
    • Quesadilla Spice Mix

 

    • Chicken Filling:
    • 2 1/2 tbsp olive oil
    • 500 g / 1 lb chicken thighs, skinless boneless
    • 2 garlic cloves, minced
    • 1 small onion, quartered and sliced
    • 1 small red bell pepper, diced
    • Quesadilla Spice Mix

 

  • Vegetable Filling:
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 can (400 g / 14 oz) black beans, drained
  • 1 bell pepper, diced (any color)
  • 1 cup corn (canned, drained, or frozen, thawed)
  • 1/4 cup tomato paste
  • 1/4 cup (65 ml) water
  • Quesadilla Spice Mix

Instructions

  1. Make the Spice Mix: In a small bowl, combine onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne (if using). Set aside.
  2. Prepare Beef Filling: Heat oil in a skillet over high heat. Sauté onion and garlic for 2 minutes. Add ground beef and cook, breaking it up, until browned. Add bell pepper, cook 1 minute. Stir in tomato paste, water, and spice mix. Cook for 2 more minutes. Let cool.
  3. Prepare Chicken Filling: Toss chicken with 1 tbsp oil and the spice mix. Heat 1 tbsp oil in a skillet, sauté onion and garlic for 2 minutes, add bell pepper, cook 1 minute, then transfer to a bowl to cool. Return pan to medium heat, add 1/2 tbsp oil, and cook chicken 3 minutes per side until golden and cooked through. Let rest 2 minutes, dice, and combine with the pepper mixture.
  4. Prepare Vegetable Filling: Heat oil in a skillet over high heat. Sauté onion and garlic for 2 minutes, add bell pepper and cook 1 minute. Stir in beans, corn, tomato paste, water, and spice mix. Cook 2 more minutes. Let cool.
  5. Assemble Quesadillas: Place a tortilla on a work surface. Sprinkle cheese on one half. Add desired filling, corn, and cilantro. Top with more cheese and fold in half.
  6. Cook Quesadillas: Heat a non-stick skillet over medium-low heat (add 2 tsp oil if not non-stick). Place quesadilla in skillet, press lightly, and cover. Cook 3 minutes until bottom is golden. Flip over the folded edge, press lightly, and cook another 3 minutes uncovered until crispy.
  7. Transfer to a cutting board, cut in half, and serve with dipping sauces like sour cream, salsa, or avocado sauce.

Notes

  • This recipe is freezer-friendly. Assemble uncooked quesadillas, wrap tightly, and freeze for up to 2 months. Cook from frozen or thaw before pan-frying.
  • You can substitute the fillings with cooked turkey or rotisserie chicken.
  • Try adding extras like jalapeños, sautéed mushrooms, or hot sauce for variation.
  • Let fillings cool before assembling to avoid soggy quesadillas.

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 400
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 55mg

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