quesadilla

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

salt

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

Swapping sweet potatoes for cheese in your go-to quesadilla recipe may sound wacky, or downright sacrilegious. Turns out, though, it's one of the most delicious combos we've tried in a while.

Cheese-Free Sweet Potato &quot;Quesadillas&quot; Recipe

sweet potato (about 12 ounces; 340 grams)

cilantro leaves (see note)

(45 grams) minced pickled jalapeños (see note)

scallions, thinly sliced (see note)

Kosher salt

(8-inch) flour tortillas

Vegetable oil,

Preheat oven to 425°F (220°C). Place sweet potato in an oven-safe vessel (such as a cast iron pan or a small baking dish) and roast until a knife or skewer inserted into its center meets no resistance, about 40 minutes. Remove from oven and allow to cool. Roasted sweet potato can be wrapped and stored in the refrigerator for several days before you continue with the recipe.

Peel and discard sweet potato skin and mash flesh with a fork in a medium bowl. Add cilantro, pickled jalapeños, and scallions (see note). Stir and fold to combine. Season to taste with salt.

Spread about 1/2 cup of the mixture evenly over half of 1 tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and as many tortillas as needed (about 4 to 6, depending on the exact size of the sweet potato).

Heat 2 tablespoons (30ml) oil in a large skillet or on a griddle over medium heat until shimmering. Carefully add 2 folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Transfer quesadillas to a paper towel to drain and repeat step 4 to cook remaining quesadillas. Serve immediately.

Loaded Vegetable Quesadillas

red bell peppers

olive oil

zucchini,

scallions, minced

garlic,

cherry tomatoes, halved

chili powder

black beans,

red wine vinegar

corn tortillas

Monterey Jack cheese

Sour cream,

cayenne pepper,

cilantro leaves

Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes.

Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices.

Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool.

Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes.

Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight.

Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven.

On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves.

Classic Mexican and Tex Mex cheese quesadilla! Toasted flour tortilla with melted cheese inside.

Quesadilla

tortillas

cheese

Olive oil or butter

mushrooms

onions

Black olives, sliced

Fresh tomatoes, diced

Chicken pieces

Avocado

Lettuce

Apple cider vinegar

Salt

"Can I use roasted potatoes instead of Chicken"

Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).
Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

Add cheese and other ingredients: When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
 
Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche!

Lower heat and cover pan: Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

Fold tortilla over: When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

quesadilla from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
Serve with the lettuce, salsa, sour cream, and guacamole.

"Wonderful and my 4 year old and 8 year old picky eaters LOVED IT."

"Love this recipe.  I added black olives and spinach with Monterey cheese."

The keys to kickass quesadillas are mixing the filling right in with the cheese and using enough oil to get the tortillas to puff and crisp up golden brown.

Spicy Chicken Quesadillas Recipe

(85 grams) shredded cooked chicken breast

(12 grams) minced pickled jalapeño

(12 grams) minced fresh cilantro leaves

(115 grams) shredded pepper Jack cheese

(30 milliliters) vegetable oil

Combine chicken, jalapeño, cilantro, and pepper Jack in a medium bowl and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.

Spinach, Black Bean, and Chipotle Quesadillas Recipe

(40 milliliters) vegetable oil, divided

(30 grams) chopped fresh spinach

(85 grams) drained canned black beans

chipotle chili

(115 grams) shredded Swiss cheese

Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach, season with salt, and cook, stirring, until wilted, about 1 minute. Transfer to a bowl.

Add black beans, chipotle, and cheese to spinach and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Crunchwrap Supreme

beef

paprika

cumin

black pepper

flour tortillas

c. nacho cheese sauce

tostada shells

sour cream

c. lettuce

c. chopped tomatoes

c. shredded cheddar

c. shredded Monterey Jack

vegetable oil

I am a mid 70s gray-haired old man who enjoys cooking for himself. This recipe is a godsend. One of these Crunchwraps will get me through breakfast, with an egg on the side,     AND dinner, with rice and beans on the side. They also freeze well, and half a C-Wrap in your fannypack on a hike or in your glove box on a road trip is a perfect fit.

These turned out great!  Family enjoyed them. I did the final cook on my panini and it worked well. If you have no preference for the lines, try it!  Will definitely make again.

These came out sooooo good! I modified with queso instead of nacho cheese and the taco bell taco seasoning packet instead of the recipes spices. Way better than taco bell, which is saying a lot for me since taco bell is life.

I made these and added onions. They were a hit!

Looks delicious. Buying the ingredients today.

So much better than Taco Bell. Same everything but way better ingredients! I’ve made this almost 10 times now and it’s a craving recipe you’ll always have. I make my own queso with American cheese, whole milk, and green chilies. This adds more flavor then the canned cheese. 
Highly recommendd!

I made these using Jennie -O Mexican style turkey. I omitted the spices. I used everything else. These were a hit at lunch.

Loved it and make it quite often! So easy and delicious😍🤤

I made these a few times and they are delicious and SO EASY!!! Big hit with the family!

Food foot friends...what do you get when you mix those together. You get a stay at home crunch wrap taco from your own kitchen with a foot. The best of both worlds

Made this with ground chicken instead of beef.  Turned out delicious  I do think that 3 minutes per side may be a little too long.  I would do 2 minutes per side on medium or lower heat.

Thanks so much!! It was a big hit with the family,so much fun to make🤗

https://streaming.hearstdigitalstudios.com/5f535b42-d55f-42a9-8269-f45678746bba/video_rover_16x9_1080p_hd_1555970510_72565.mp4

It's every bit as good as the real thing!

How To Make A Taco Bell Crunchwrap Supreme At Home

Looking for an easy quesadilla recipe? These Cheesy Beef Quesadillas from Delish.com are the best!

Cheesy Beef Quesadillas

garlic, crushed

onion, diced

tbsp. Taco Seasoning

tomato pureé

avocados,

coriander

rapeseed oil

cheddar

lime,

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Quesadillas are just flattened, fried wraps. It is without question the best option when you need dinner in an instant. This quesadilla recipe uses black beans and cheese, and are served with an avocado side salad.

Spicy black bean quesadilla

½ tsp ground cumin

oregano

tsp dried chilli flakes (optional)

spring onions, trimmed, sliced

red pepper, chopped

cheddar, grated

salt and black pepper

x 25cm/10in flour tortillas

garlic clove, peeled,

peeled,

lime, juice only,

pumpkin

Healthy Breakfast Quesadilla made with egg whites, cheese, mushrooms and spinach. An easy breakfast that&#039;s filling, delicious and low calorie!

Healthy Breakfast Quesadilla

brown rice tortilla

spinach

mushrooms (diced)

garlic powder

salt and pepper

Spray a skillet with avocado oil and bring to medium heat. Add the spinach and mushrooms. Cook 2-3 minutes until the spinach is wilted.

Add the egg whites to the skillet with garlic powder, salt and pepper. Cook 3 minutes until the edges and center are fully cooked. Cover and cook another 2 minutes until it&#039;s fully cooked through like a pancake.

Remove the egg white from the pan and place on a plate. Take the tortilla and run it under a small drizzle of water. Shake the water off the tortilla then add it to the pan flat.

Place the cheese on the tortilla and egg white on top. Fold in half and cook 1 minute then flip and cook another minute. Remove from the skillet and serve!

These flour tortillas are filled with cheese, green chilies, and corn then toasted to perfection.

Green Chile Cheese Quesadillas

cream cheese (at room temperature)

green chiles (drained)

monterrey jack cheese (see narrative for substitutions)

shoepeg corn (drained)

Any toppings you want:

In a bowl, add the cream cheese, chiles, cheese, and corn.

Spread a ½ cup of filling over one of the tortilla. Top with another tortilla. Press together until filling is 1-inch from edge.  Repeat with remaining tortillas and cream mixture.

Heat a large skillet over medium-low heat and toast each side of the quesadilla until golden brown (about 2-3 minutes per side).

Top each with desired toppings or serve plain.

Learn 12+ ways of enjoying this tortilla trend (plus TIPS!) - including vegan tortillas, low-carb wraps, dessert options, and more!

Viral Tortilla Hack (12+ Filling Ideas and low-carb options!)

Tortilla wrap

Your favorite fillings (check the post for 12+ recipe ideas)

Decide how many folds you want: Whether you want 3 or 4 sections will change how you fill the tortilla wrap, you need to know this in advance.

Make the cut: In the center of the tortilla (or nori/damp rice paper sheet), make a cut outwards to the edge of the tortilla.

Add the fillings: Visually divide the surface area into 3 or 4 parts based on the layers you want and place your toppings.If you imagine the wrap to be like a clock-face and have the cut facing down towards 6 pm, then for 4 layers 1-3,3-6,6-9, and 9-12 will be the separate sections (with 1-6, i.e., the half on the right of the cut as your two outer layers). For three parts, then, 6-10, 10-2, and 2-6 will be where the layers are (with 10-6 as the outer layers). Use the images/video as a reference.

Fold it: Start by folding the wrap from the left side of your cut and flip and flip again until you have a completely folded tortilla. 

Heat It (OPTIONAL): For a homemade quesadilla style dish, you can not heat your tortilla wrap. Use a sandwich press, grill, or hot skillet and lightly heat for 1-2 minutes on each side, or until lightly browned. You can do this step with or without oil/butter.

Check the blog post for filling ideas!!!

To make ahead: Prepare your tortilla wrap, skipping step five, and store it in the fridge or freezer (like you would any wrap- in plastic wrap/beeswax wrap) for later. The shelf life will depend on your fillings. This method is similar for crepe wraps too.Nori wraps: Just like sushi, nori wraps are best eaten within 1-2 days- as refrigeration will cause the nori to become softer and lose the crisp texture.Rice paper: These are best enjoyed immediately. Rice paper dries out and becomes rubbery when refrigerated. However, if you tightly wrap it in clingfilm, it may last 1-2 days

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