easy quesadilla recipe

Crispy, cheesy inside and packed with juicy seasoned chicken and veggies, this is the best chicken quesadilla recipe! Fast and always delicious.

Chicken Quesadilla Recipe

chili powder

salt

garlic powder

olive oil

onion

red bell pepper (diced)

Hot sauce (optional)

shredded pepper Jack or Monterey Jack cheese (divided)

cheddar cheese (divided (or additional pepper/Monterey Jack))

whole wheat tortillas

Oil, butter, or nonstick spray (optional for cooking the quesadillas)

salsa

Guacamole

Sour cream yogurt

Stir

In a small bowl, stir together the chili powder, salt, and garlic powder. Place the chicken in a separate, medium bowl and sprinkle with half of the spice mixture. Stir to coat. Set aside.

Cook

In a large skillet over medium heat, heat the oil until it is hot and shimmering. Add the onion and bell peppers, and any other vegetables you are using (wait to add spinach, however). Sprinkle the remaining spice mixture over the top and stir to coat. Sauté, stirring occasionally, until the onion is turning translucent and brown and the other vegetables are crisp-tender, 6 to 8 minutes. If using spinach, stir it in a few handfuls at a time until it wilts. If you’d like the filling spicy, add a few dashes of hot sauce to taste. Transfer the vegetables to the bowl with the chicken and stir to combine.

Assemble

Assemble the quesadillas: For each, top half of a tortilla with an eighth of the pepper Jack (about 2 1/2 tablespoons) and an eighth of the cheddar (about 1 1/2 tablespoons). Spread one-quarter each of the vegetables and chicken evenly on top of the cheese (it will seem like a lot, but go with it). Top with one-eighth additional pepper Jack (2 1/2 tablespoons) and one-eighth additional cheddar (1 1/2 tablespoons).

Fold

Fold the empty tortilla half over the toppings, pressing gently. Repeat with remaining tortillas.

Cook the quesadillas: With a paper towel, carefully wipe out the skillet you used for the vegetables. Heat over medium to medium-low heat, adding a little butter or oil to the skillet if you’d like the tortillas crisper. Place 1 quesadilla in the pan with the folded edge running down the center and the open edge facing outward. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely. With the back of a spatula, lightly press down on the tops so they flatten (don’t worry if some of the cheese oozes out; it will become crispy and DELISH). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas crisp but do not burn, about 4 or so minutes depending upon your stove.

Flip

Carefully flip and cook the other side for about 2 more minutes, until both sides are a yummy, lightly crisp golden brown.

Slice

Let the quesadillas cool on a cutting board for a few minutes (or transfer to a 200 degrees F oven to keep warm while finishing remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into three pie-shaped wedges. Enjoy hot with toppings.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583179/ieWef3Oma.mp4

Chicken Quesadilla

Looking for super cheesy ground  beef quesadillas? You&#039;ve come to the right place! Well-seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They&#039;re sure to become a favourite in your home as they are in ours.

Cheesy Ground Beef Quesadillas

beef

chipotle chili pepper

oregano

cumin

onion powder

black pepper

cayenne pepper

tomato paste

unsalted beef

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

vegetable oil oil

guacamole

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

Meanwhile, heat olive oil in a large non-stick frying pan (about a 10-inch or 12-inch pan) over medium heat. Add ground beef, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and cayenne pepper (if using). Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through (the ground beef should no longer be pink and be browned all the way through), about 8 to 10 minutes.

Stir in tomato paste and beef stock/broth and cook for 1 to 2 minutes more. Remove beef from the pan and place into a bowl. If there is any excess grease, drain/remove.

Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them). Note: Reserve the remaining 4 ounces of cheese (or 1 cup of cheese).

Distribute ground beef on top of cheese. Then sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold over each tortilla so it&#39;s a half-moon shape.

To cook quesadillas, heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan to coat.Note: If you&#039;re using the same pan that you used for cooking the ground beef, just wipe out before greasing and cooking your quesadillas.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.

Place two quesadillas in the pan. Cook quesadillas for about 2 minutes on one side.

Carefully flip quesadillas to the other side and continue to cook for another 2 minutes or until they&#039;re golden brown and crispy on the outside and the cheese is melted inside (carefully watch to ensure they don&#039;t burn). Transfer cooked quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.

Repeat process to cook remaining quesadillas.

Once done, cut each half-moon (quesadilla) in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1558876816/et34atmquk7evz47tokc.mp4

These Cheesy Ground Beef Quesadillas have seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior....simply irresistible and sure to be a family favourite.

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

Once done, cut each quesadilla in half so you have 12 pieces. Great served with salsa, guacamole and/or sour cream. Enjoy!Note: If you have any leftovers, properly store them in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.

These were PERFECT! The best ground beef quesadilla recipe!!

Grand kids loved these!  The whole family wanted more

Made it tonight. The family thought they were a hit!   Thanks for the recipe!

Made this on a whim one night for dinner and WOW!
Super easy, cheesy and delicious!  Will definitely make it again!

These are fantastic! I reduced the ground Chipotle chili peppers to 1/4 teaspoon for my picky grandkids sake and they loved them. Like another reviewer said, I'm done with packaged taco seasoning. Thanks so much!

This is the best seasoned ground beef I have ever used for quesadillas! A real winner. Thank you so much!

Top 4 easy quesadilla recipe recipes from across the web

The most viewed easy quesadilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chicken Quesadilla Recipe

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Top 4 easy quesadilla recipe recipes from across the web

The most viewed easy quesadilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Quesadilla Recipe

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

Cheesy Ground Beef Quesadillas

The most viewed easy quesadilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine