Best Quesadilla Recipes


Nothing makes us happier than an excessively cheesy dish, and quesadillas are no exception. However, we’re here to inform you that there’s really no incorrect way to prepare (or be inspired by) this well-known delicacy. There are practically infinite combinations of flavors. We are publishing all of our top suggestions because of this. You’ll discover that just about anything tastes good squished between two tortillas, whether you’re hosting a game day party and choose a smoky chorizo and Cheddar version, planning a weeknight dinner with family-friendly chicken, or wanting an easy dessert (yep, we’re still talking about quesadillas). So, here are the Best Quesadilla Recipes!

In search of a somewhat traditional opening statement? Try this dish, which is laden with chicken fried in a skillet. Along with lots of Monterey Jack cheese, onions and peppers bring it all together. Here are the Best Breakfast Quesadilla Recipes!

Chicken, Chili, and Cheese Quesadillas

A celebration with chicken and chili! Be sure to clean the skillet after frying your quesadillas if the butter turns too dark. This will prevent burning. Who can withstand chicken, pickled jalapenos, and melty cheese wrapped in golden, melty corn tortillas? Serve these delectable quesadillas with fresh salsa and sliced avocado, as is customary in Mexico.



  • 12 corn tortillas, preferably white
  • 6 ounces Cheddar, Monterey Jack, or Colby cheese, thinly sliced
  • 1 tablespoon chopped pickled jalapenos
  • 1 cup shredded cooked chicken (about 3 ounces)
  • 4 tablespoons (1/2 stick) unsalted butter

Topping and Salsa:

  • 1 pound vine-ripened tomatoes (about 2 tomatoes)
  • 1/4 small red onion
  • 2 to 3 tablespoons chopped cilantro
  • Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
  • Kosher salt
  • 1 Hass avocado, halved, seeded, and sliced


  • Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (It’s best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon of butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
  • While the quesadillas cook, make the salsa: Halve the tomatoes and grate them into the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce, and salt, to taste.
  • Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

Homemade Chorizo, Refried Bean, and Cheddar Quesadillas

For a delicious twist on a classic, season ground pork with the taste of chorizo sausage and put it into a bean-and-cheese quesadilla.


  • 1 tablespoon lard
  • 1/4 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 pound ground pork
  • a teaspoon of ancho chile powder
  • 1 teaspoon ground cumin
  • one teaspoon paprika
  • 1 teaspoon dried oregano
  • Pinch ground cinnamon
  • Pinch ground cloves
  • Kosher salt
  • Four 10-inch (burrito size) flour tortillas
  • 2 cups shredded Cheddar
  • 1 cup refried beans
  • 1 jalapeno, chopped (seeds removed for less heat)
  • 2 tablespoons unsalted butter
  • Guacamole, salsa, chopped scallions, and sour cream, for serving


  • Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Then the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove, and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans, and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, chopped scallions, and sour cream.

Dessert Quesadilla

Fill tortillas with fresh strawberries and chocolate-hazelnut spread to satiate your sweet taste. similar to crepes, but much simpler!


  • Four 8-inch flour tortillas, cut in half
  • 1 large egg, beaten
  • 1/2 cup chocolate hazelnut spread
  • Eight 1/4-inch-thick slices of fresh fruit such as banana, strawberry, or plum or 8 marshmallows
  • 3 tablespoons unsalted butter, melted
  • Confectioners’ sugar, for dusting


  • Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla halfway over the filling so that the corner is in the 6-o’clock position, and press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o’clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
  • Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with the remaining butter and quesadillas. Dust with confectioners’ sugar before serving.

Bacon and Hash Brown “Quesadilla” with Eggs

To make a quesadilla much lighter, crisper, and perfect for over-stuffing—like with crispy hash brown potato shreds and smoky bacon in this case. Also, the greatest Mexican breakfast sandwich would be complete with a fried egg and a dash of fresh tomato salsa.


  • 2 large russet potatoes (2 pounds), scrubbed
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons canola oil, plus more for brushing
  • 2 large Spanish onions, halved and thinly sliced
  • 1 poblano chile, roasted and finely diced
  • 1 tablespoon plus 2 teaspoons ancho chile powder
  • 13-pound thick-cut bacon, diced
  • 12 (6-inch) flour tortillas
  • 2 12 cups grated Monterey Jack cheese
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • fresh Tomato Salsa
  • 2 tablespoons finely chopped fresh chives

Fresh Tomato Salsa:

  • 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
  • 12 red onion, halved and thinly sliced
  • 1 jalapeno, finely diced
  • two tablespoons of fresh lime juice
  • 2 tablespoons canola oil
  • two tsp honey
  • 2 tablespoons finely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 425 degrees F.
  • Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized about 30 minutes.
  • Heat the remaining 2 tablespoons of oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
  • Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
  • Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons of ancho powder.
  • Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted for 8 to 10 minutes.
  • When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny about 2 minutes.
  • Top each quesadilla with a fried egg, some tomato salsa, and a sprinkling of chives.

Fresh Tomato Salsa:

  • Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

Mushroom Quesadillas with Succotash

With a side of vibrant succotash, stuff yourself with sautéed mushrooms and melted cheese.


  • 3 tablespoons unsalted butter
  • 12 ounces sliced white mushrooms (5 to 6 cups)
  • Kosher salt and freshly ground pepper
  • a small red onion, thinly sliced
  • one clove of garlic, minced
  • 1 1/2 cups grated Havarti cheese (about 6 ounces)
  • a teaspoon of dried oregano (preferably Mexican)
  • 4 10-inch flour tortillas
  • 1 red jalapeno pepper, seeded and thinly sliced
  • 2 cups frozen corn
  • two cups of frozen lima beans
  • 2 scallions, chopped


  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Then, add the mushrooms, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring occasionally until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion, and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
  • Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
  • Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Then the corn, lima beans, 1/2 cup water, and a pinch of salt. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Lastly, cut the quesadillas into wedges and serve with the succotash.
Summer Thatcher
Summer Thatcher
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