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