Quesadilla Recipes
Quesadillas for dinner — crispy chicken quesadilla, cheeseburger quesadilla, flank steak quesadilla, breakfast quesadilla — for the nights you have 20 minutes.
★ lunch
lunchIngredients
- Chicken
- Green bell pepper
- Tomato
- Cheddar cheese
- Tortilla
- Salt
- Pepper
- Garlic powder
Instructions
- 1Heat up your pan on the stove. Chop up all the veggies and shred that cheese. Make sure u place the cheese down first to get the best melt results!
- 2Add chopped up chicken and season
- 3Cook on one half and fold over. Flip onto other side once crispy!
- 4Fcut in half and enjoy!
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Open in Pepper →A Skillet, A Tortilla, Dinner Done
A quesadilla takes whatever is in the fridge and turns it into something everybody at the table will actually eat. Cheese, a tortilla, a hot pan — that's the whole trick, and the rest is up to you.
Cooks on Pepper reach for these on the nights nobody planned ahead: leftover steak or ground beef, a package of tortillas, and about 20 minutes between practice and bedtime. They also make them for breakfast when cereal isn't cutting it.
Every recipe here is a real one somebody makes at home — crispy chicken quesadilla with peppers and tomato, cheeseburger quesadilla with American cheese and onion, flank steak quesadilla, a deluxe one with corn and black beans, slow cooker birria quesadillas, and a Mediterranean version with sun dried tomatoes and mozzarella.
Quick Tips
- 1
Shred your own cheese
Bagged shreds are coated to keep from clumping, so they melt slow. Grate a block and you'll get a full melt in 3 to 4 minutes.
- 2
Cook the filling first
Ground beef, chicken, and peppers all need to be cooked through and drained before they go in — the tortilla only gets 3 minutes a side.
- 3
Use medium heat
High heat browns the tortilla before the cheese melts. Keep the skillet at medium and give each side 3 to 4 minutes.
- 4
Rest before cutting
Let the quesadilla sit 2 minutes off the heat so the cheese sets, then cut into wedges with a pizza wheel.
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