Craving a quick and customizable meal? This quesadilla recipe is your answer! Choose your protein – beef, chicken, or tofu – and add your favorite veggies. Select your melty cheese of choice, then devour with salsa, guacamole, or sour cream.
A little bit about this recipe…
Ingredients
Pick Your Protein:
Chicken, Steak, Ground Beef, or Tofu: This recipe is all about customization, so choose your favorite protein! Shredded chicken or cooked ground beef are classic options, while steak adds a heartier element. Tofu, crumbled and pan-fried, provides a vegetarian protein option.
Veggies:
Black Beans: These add heartiness, fiber, and a touch of smokiness.
Peppers (jalapeño, red, yellow, green, poblano): Experiment with different peppers for a range of spice levels (jalapeño) and sweetness (red, yellow). Poblanos offer a milder flavor with a larger size for more filling.
Onions: Diced onions add a savory base flavor and caramelize beautifully when cooked.
Corn: Sweet and juicy corn adds a delightful pop of texture and complements other flavors.
Cilantro: Fresh cilantro brings a bright, citrusy note to the finished quesadilla.
Mushrooms: Sliced mushrooms add an earthy flavor and meaty texture. Choose from cremini, portobello, or your favorite type.
Grains (Optional):
Rice: Cooked rice adds bulk and extra heartiness to your quesadilla.
Cheese:
Monterey Jack, Cheddar, Mozzarella: These are all excellent melting cheeses that create a gooey, delicious center for your quesadilla. Monterey Jack offers a mild flavor, cheddar is a bit sharper, and mozzarella adds a stretchy texture. Choose your favorite or experiment with a combination!
Feta Cheese: Crumbled feta cheese adds a salty and tangy contrast to the richness of the other cheeses.
Spices:
Spices (cumin, garlic powder, onion powder, salt, pepper, cayenne, oregano): These spices add depth and complexity of flavor. Cumin is a classic Mexican spice, while garlic and onion powder create a savory base. Salt and pepper enhance all the other flavors, and cayenne pepper adds a kick of heat (use sparingly if you don’t want it spicy!). Oregano brings an herbal touch, and tomato paste with a splash of water creates a simple sauce for extra flavor.
Tortilla Options:
Flour Tortillas: These are the most common type of tortilla used for quesadillas. They are larger and softer than corn tortillas, making them easier to fold without cracking. You can use white or whole wheat. I prefer white because they tend to be not as dry.
Corn Tortillas: For a more traditional flavor and a touch of texture, corn tortillas are a great option. They are smaller and firmer than flour tortillas, so be gentle when folding. You can heat them over a low flame to make them more pliable.
The Finishing Touches:
- Chipotle Drizzle: A drizzle of chipotle crema or adobo sauce adds a smoky, spicy kick to your quesadilla. You can buy it pre-made or make your own.
- Sour Cream: Cool and tangy sour cream is a classic topping for quesadillas, adding a refreshing counterpoint to the savory flavors.
- Guacamole: Creamy guacamole adds a rich avocado flavor and healthy fats to your quesadilla.
- Salsa: Fresh salsa adds a burst of flavor and acidity, complementing the other ingredients in your quesadilla.
Substitutions/Alterations
The beauty of this quesadilla recipe is its endless adaptability! Here are some ideas for substitutions and alterations to suit your taste and dietary needs:
Protein:
Vegetarian: Swap the chicken, steak, or ground beef for crumbled tofu, black beans, or lentils for a vegetarian protein option.
Spicy: Chorizo or ground turkey sausage add a spicy kick.
Seafood: For a lighter protein option, try cooked shrimp or flaky white fish.
Veggies:
Get creative! Sauteed spinach, zucchini, or chopped broccoli are all delicious additions.
Roasted veggies: Roast the peppers, onions, and corn for a deeper, caramelized flavor.
Cheese:
Go for Vegan: Use vegan cheese alternatives like Daiya or Follow Your Heart for a dairy-free option.
Mix it up! Try a blend of cheeses like Monterey Jack, cheddar, and mozzarella for a complex flavor profile.
Goat Cheese: Crumbled goat cheese adds a tangy and creamy element.
Grains:
Quinoa: Cooked quinoa adds a protein and nutrient boost.
Spices:
Experiment! Add a pinch of chili powder, smoked paprika, or taco seasoning for a different flavor profile.
The Finishing Touches:
Greek Yogurt: Tangy Greek yogurt is a healthy substitute for sour cream.
Pico de Gallo: Fresh Pico de Gallo adds a burst of flavor and texture, similar to salsa.
Mango Salsa: For a sweeter twist, try topping your quesadilla with mango salsa.
Gluten-Free:
Corn Tortillas: Use corn tortillas instead of flour tortillas for a gluten-free option.
No matter your preferences, there’s a quesadilla variation out there for you! Get creative and have fun!
Other Recipes to Try
Quesadilla
Equipment
- Griddle
- Cast Iron Skillet
- Rubber Spatula
- Cutting Board
- knife
- Measuring Cups
- Measuring Spoons
- Cheese Grater if your not using pre shredded cheese
Ingredients
- 8 8 inch tortillas
- 1 Tbsp vegetable oil
- 2 cups protein such as chicken, beef, tofu
- 1 cup peppers
- 1 cup mushrooms
- 1/2 cup onion
- 1/2 cup corn
- 1/2 cup rice optional
- 1 cup black beans
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. smoked paprika
- 2 tbsp. tomato paste
- 1/2 cup water
- 2 cups shredded cheese
Instructions
- In cast iron skillet cook your protein until cooked. Remove protein from skillet and set aside in a bowl for later. Drain pan if needed.
- In a cast iron skillet heat vegetable oil with onions, peppers, mushrooms, and corn until tender.
- Add black beans, cumin, onion powder, garlic powder, salt, pepper, cayenne pepper, and smoked paprika. Stir until spices are combined with vegetables.
- Add tomato paste and water, stir.
- Add your cooked protein of your choosing to the mixture. Cook about 2 minutes until the flavors have incorporated well and there is no liquid left in the skillet. Set aside.
- Grease griddle. Put down 2 tortillas on griddle and fill half of a tortilla with the mixture and sprinkle cheese on top of the mixture and close the tortilla so it looks like a taco shell shape. Cook 2-3 minutes and then flip, cook 2-3 minutes again.
- Repeat the last step until all mixture has filled the tortillas. Note: There should be enough to make about 8 quesadillas.
- Serve with salsa, sour cream, or guacamole.
Notes
- Instead of folding the tortilla shells in half and folding over, you can put the mixture on one full tortilla, top with cheese and then put another tortilla on top. Flip after 2 minutes. This uses two full tortillas instead of one. I have tried both and prefer the half tortilla because the mixture stays in better and doesn’t fall out.
- Feel free to add spicy peppers such as jalapenos, poblanos, or chilis for added spice!
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