quesadilla recipe

These ground turkey quesadillas are seriously cheesy, hearty and straight up delicious!  They&#039;re super easy to prepare and can be enjoyed as is or with guacamole, salsa and sour cream and your favourite side dish!

Cheesy Ground Turkey Quesadillas (With Black Beans)

olive oil

onion

turkey

bell pepper (,

black beans

corn (, drained)

taco seasoning

chipotle powder

tomato paste

unsalted chicken broth ((or unsalted veggie broth))

cheddar cheese ((about 3 cups))

flour tortillas ((each about 7 to 8 inches in diameter))

Cooking spray or oil ((to grease pan))

Cheesy Ground Turkey Quesadillas (with black beans)

Preheat oven to 200 degrees Fahrenheit (to keep quesadillas warm while cooking batches).

In a non stick pan on medium heat add olive oil.

When shimmering, add onion and cook 3 to 5 minutes.

Add ground turkey and break up into crumbles with a wooden spoon or potato masher. Add bell pepper, beans, corn, taco seasoning and chipotle powder. Heat until turkey is completely cooked through, about 10 to 12 minutes.

Stir in tomato paste and broth and cook 1 to 2 minutes.

Distribute half of the cheese among all tortillas (on one side of them).

Distribute ground turkey mixture on top of cheese (about half a cup per tortilla). Then, sprinkle remaining cheese on top of ground turkey. Fold tortilla over so you have a half moon shape.

Working in batches (about 2 quesadillas per batch), spray cooking spray or a drizzle of oil into  pan and cook quesadillas (on medium low heat) for about 2 minutes or so per side until golden brown and cheese is melted (carefully turning and watching to ensure they don&#039;t burn and carefully turning with a large spatula).  Grease pan, as needed, between batches. While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.

Cut each half moon in half so you end up with 20 pieces. Serve with salsa, guacamole and/or sour cream.  Enjoy!Note:  If your tortillas are smaller or larger than the size used here, the quantity you yield will vary.

When pizza and quesadillas meet, it's magic.

Pizzadilla

flour tortillas

pizza sauce

garlic,

c. mozzarella

c. Parmesan

c. sliced pepperoni

Italian seasoning

parsley,

better than expected! I was looking for new recipes, and I came across this one, which I happened to have all the stuff for. Delicious and super quick to cook up. This would be a good one for tweens to learn, because it's easy for them to make themselves if they get hungry.

Kids loved it and also a great appetizer for a crowd!

I'm betting there is a lot more people who love pepperoni than not!  Why even go negative like that? Sounds like a great recipe for the Granddaughters and I this weekend! They LOVE pepperoni!

2 stars, didn't like, won't make again.  Sounds easy since it's mostly store-bought stuff, but with the frying, flipping & broiling it wasn't a snap to make.  Used 8" tortillas (medium?), 1/3 c pizza sauce was good amount, but I thought the 1/2 cup parmesan was too much, so cut back to 1/4 cup & it was still way too salty.  Made one w/pepperoni (my fave) and one w/sausage (hubby's fave), and neither version was helped by the extra garlic.

https://streaming.hearstdigitalstudios.com/fb1a9bf9-532a-4257-9bf2-7577464d1679/video_rover_16x9_1080p_hd_1543848209_34593.mp4

The easiest way to make pizza at home is to make it a quesadilla—seriously! The pizzadilla is the most genius food mash-up ever.

Pizzadilla Is The Best Of Both Worlds

Melty vegan cheese, creamy sweet potatoes, and hearty black beans all folded between handmade corn tortillas. This authentic Mexican snack is calling your name.

Mexican Sweet Potato &amp; Black Bean Quesadillas Recipe

12-14 corn tortillas (0.26)

potatoes,

black beans (0.48)

garlic powder (0.01)

Salt (0.02)

Guacamole

Salsa fresca

Mexican crema

To begin, prep the corn tortillas by mixing masa harina with water and salt. Knead until you have a ball of dough, then pinch off small pieces (about the size of a golf ball). Cover the dough balls with a tea towel until you prepare the rest of the ingredients.

Tortillas

Remove the sweet potato skins and add the orange flesh to a mixing bowl. Add garlic powder and salt to taste, then mash together with a fork. Once the sweet potato is mashed to your preference, mix in the cooked black beans. Set aside.

Filling

Make sure the cheese is shredded, then preheat a cast-iron skillet up to medium. To make the quesadillas, press each ball of dough with a tortilla press or roll it out until quite thin. Add this into the skillet and cook for 30-40 seconds on the first side.

Flip the tortilla, then add a handful of grated vegan mozzarella and a spoonful of the sweet potato and black bean mixture to one half of the tortilla. Fold the other half over to make a half-moon shape.

Cook on both sides until the cheese is melted and the outsides are crispy with brown spots. Continue this process until there is no more sweet potato and bean mixture or cheese left.

Note: these quesadillas can be made with flour or store-bought corn tortillas if you&#039;re short on time. Follow the same cooking steps as above, although we don&#039;t recommend folding store-bought corn tortillas since they are more likely to crack.

To avoid cracks, spread the cheese and filling across the whole tortilla in the skillet and place a completely new one on top before flipping.

Serve your quesadillas warm with a side of guacamole, salsa fresca, or Mexican crema.

Cooking

Homemade quesadilla recipe ready in under 30 minutes. Flour tortillas filled with beef, peppers, onions and mushrooms and loaded with cheese, then cooked until tortillas are crispy.

Philly Cheesesteak Quesadilla Recipe

flour tortillas (medium/ burrito-sized)

lb beef ((ribeye

red pepper (diced)

green pepper (diced)

mushrooms

provolone cheese ((avoid aged cheese), sliced in half)

Tbsp light olive oil (divided)

garlic (minced)

¼ tsp sea salt (or

black pepper (or

tsp mayo (optional)

In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.

Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.

Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.

Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla

Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

Upgrade dinner tonight with this grilled skirt steak quesadillas with tomatillo sauce recipe from Delish.com.

Grilled Skirt Steak Quesadillas with Tomatillo Sauce

tomatillos (3-4 medium)

jalapeños,

extra-virgin olive oil, divided

kosher salt

black pepper

lime juice

garlic

c. fresh cilantro leaves,

c. white onion, chopped

lb. skirt steak

8" flour tortillas

butter,

Sour cream,

Lime wedges,

This loaded veggie quesadilla recipe is one the tastiest around—and it's packed with veggies! It's perfect for healthy dinner ideas for kids...and adults.

Superfood Veggie Quesadilla

potato

spinach

garlic powder

cumin

flour

Applegate Naturals American-Style Colby Cheese

Kosher salt

Cook the sweet potato

 Cook it in an Instant Pot (note that this method requires 4 sweet potatoes to be cooked at once for the timing to be accurate). Or, you can bake it using these baking instructions, or prick holes in it and microwave it on high for 8-10 minutes until tender, turning halfway through. (Do this step in advance and refrigerate the sweet potatoes before cooking the quesadilla; the cook time below does not include this step.)

Cook the spinach

Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook until spinach is wilted and bright green, about 2 minutes, then remove it to a bowl.

Assemble the tortilla

Cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Sprinkle sweet potatoes and black beans with a pinch of kosher salt. Then top with sprinkles of the cooked spinach (use your hands and leave any liquid at the bottom of the bowl). Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Then repeat these instructions for the second quesadilla.

Cook the quesadilla (or bake it in the oven): Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve. (Note: For lunch boxes, you can keep the quesadilla wedges refrigerated for a few days and place them into lunch boxes each morning.)

How to Make Quesadillas

unsalted butter (divided)

sour cream and salsa (try Salsa Ranchera) (to serve, if desired)

Heat a large skillet over medium high heat and add a half teaspoon of butter.  Place a tortilla in the pan.

Sprinkle 3 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken over the cheese.  Top that with another 3 tablespoons of the shredded cheese.  Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.

Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges.  Repeat until all of the quesadillas are cooked.  Serve with guacamole, salsa, sour cream and lime wedges.

Beautiful, yummy, vegetarian... QUESDILLAS! Crispy golden brown tortillas wrapped around melted Pepperjack cheese and a spicy lentil and brown rice filling!

Quick and Easy Lentil Quesadillas

tomatoes

yellow onion

chili powder

salt

brown

brown rice,

vegetable broth

Pepperjack cheese

butter (optional)

Sauce

Blend all the sauce ingredients together in a blender or food processor until mostly smooth.

Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook &#8211; when in doubt, let it cook longer!)

Assemble

Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they&#8217;ll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?

I have a bag of sprouted lentil blend. Do you think I could use these instead?

That's so funny! I was realizing a few months ago that, though I am not a vegetarian, cooking meatless meals is 1,000 times easier to me. I keep finding that these limitations result in the most creative dishes. Lesson learned: laziness can be the catalyst for invention...and accidental partial vegetarianism... This sounds devilishly delicious! I can't wait to try!

We tried your quesadillas for lunch yesterday and they were deeeelish!  We're having the leftovers tonight.  The magic green sauce really puts them over the top!  Thanks again for another great, tasty recipe Lindsay :)

Cheers to Lentil Quesadillas and a cutie pie baby mascot! I have a sweet little Charlie too.

totally love this recipe! your blog is a huge inspiration for me - I hope some day I'm half as successful as you!! :)

Excellent .. Amazing .. I’ll bookmark your blog and take the feeds also…I’m happy to find so many useful info here in the post, we need work out more techniques in this regard, thanks for sharing.

Recipe for quesadillas filled with huitlacoche, sautéed onions, and tomatoes prepared with corn tortillas.

Huitlacoche Quesadillas Recipe

corn tortillas

Mexican cheese (Oaxaca, Chihuahua, or asadero)

tomatoes (large)

huitlacoche (fresh)

epazote (fresh)

Chop the onion, tomatoes, and garlic.

Cook the onions, tomatoes, and garlic in 2 tablespoons of cooking oil over medium heat stirring frequently for 5 minutes.

When the tomatoes have changed color and started to lose their shape they are ready. Set them aside.

In the same pot where you cooked the tomatoes, onion, and garlic cook the huitlacoche over medium heat for 10 minutes.

Add the reserved mixture of tomatoes, onion, and garlic and stir well.

Season with epazote and salt and cook for 2 more minutes.

Preparing the Filling

Start by putting about 3/4 ounce of cheese on a corn tortilla.

Then put 2 tbsps. of filling on the tortilla.

Then add another 3/4 ounces of cheese and top with another tortilla.

Preheat your pan or comal to medium-hot. Place the quesadilla in the pan and cook until the tortilla just starts to turn golden then flip once.

Check to see that the cheese is fully melted before serving.

Assembling the Quesadillas

Serve 2 quesadillas per person. Slice the quesadillas in half and serve with your favorite salsa for dipping.

Serving

These Easy Breakfast Quesadillas are filled with fluffy, scrambled eggs, green peppers, bacon and cheddar cheeses, all enveloped between two crispy tortilla shells. It's an easy meal that's perfect for busy mornings!

Easy Breakfast Quesadillas

eggs

milk ((any kind))

Salt and pepper (,

green pepper (, diced)

unsalted butter (, divided)

bacon (, cooked, drained, and roughly chopped)

cheddar cheese (, divided)

tortilla shells

In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine (see note below). Set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate.

In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan.

Top with 1/4 cup cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired.

Place second tortilla shell on top of egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells. Serve immediately.

For a quick Mexican &quot;fix&quot; there is nothing quite so good as these cheesy quesadillas. Make this recipe your own with your own favorite additions.

Easy Cheesy Vegetarian Quesadillas Recipe

flour tortillas (large)

cheddar cheese (shredded)

vegetable oil

green chilies (finely chopped)

tomatoes (diced)

Salt and Pepper to taste

Heat 1 tablespoon of oil in a large frying pan over a medium heat.

Add one tortilla and sprinkle it with half the cheese, half the tomatoes and half the chilies. Add salt and pepper to taste.

Place another tortilla on top and press it down gently to seal the tortillas together. Cook the tortilla sandwich for about five minutes, turning once half way through the cooking time.

Check that the cheese has melted and transfer the quesadilla to a cutting board.

Repeat the process with the next tortilla.

Cut the quesadillas into wedges and serve immediately with chunky salsa, sour cream and guacamole.

Serves 4 as a main course or 8 to 10 as an appetizer.

Filled with tender chicken, melted cheese, and fresh mango topped with a drizzle of BBQ sauce and a sprinkle of cilantro, these BBQ Chicken Mango Quesadillas are unbelievably delicious! The sweet and savory combination of flavors is a tasty tropical twist on an all-time favorite wrapped up into a cozy quesadilla!

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Top Tags

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Grilled Skirt Steak Quesadillas wit...

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