Quesadilla
A versatile handheld quesadilla with swappable proteins, vegetables, and cheeses melted between crispy flour tortillas. Customize with your favorite fillings for endless variations.
Ingredients
Method
Prepare your protein: cook and dice/shred chicken, ground meat, or beans; warm any pre-cooked proteins if cold.
Dice or slice all vegetables (bell pepper, onion, tomato, etc.) into bite-sized pieces. Chop fresh herbs if using.
Heat cooking oil in a large skillet over medium-high heat until shimmering.
Place one tortilla in the hot skillet and warm for 30 seconds, then add half the shredded cheese to one half of the tortilla.
Layer the cooked protein, diced vegetables, corn, and remaining cheese over the cheese on the tortilla. Season with cumin or your chosen spice blend.
Fold the empty half of the tortilla over the filling, pressing gently. Cook for 2–3 minutes until the bottom is golden and crispy.
Carefully flip and cook the other side for another 2–3 minutes until golden brown and cheese is fully melted. Transfer to a cutting board.
Repeat with the remaining tortilla and filling. Slice each quesadilla into triangles.
Serve hot, garnished with fresh cilantro, and accompany with salsa roja, guacamole, and sour cream on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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