Quesadillas are delicious, filling, and easily customizable to include just your favorite fillings. With cheese as the ‘glue’ that will hold everything together, choose any filling ingredient that appeals to you. We used whole wheat tortillas but you can use white, spinach, etc. or gluten-free tortillas. The sky is the limit for fillings but basically any kind of cooked chopped meat, beans, and veggies. (Some of the veggies, depending on which ones you pick, will need to be cooked ahead.) Cheddar is the typical cheese for quesadillas but you can use any melty cheese you want. Season the filling with hot sauce or cayenne if you like things spicy.
Ideas for quesadilla fillings:
- Cooked chicken, turkey, beef, pork, bacon, shrimp
- Cheddar, smoked cheddar, colby, Monterey jack, pepper jack, Swiss, gouda, etc. cheese
- Black, pinto, red beans
- Roasted red peppers
- Sweet potatoes
- Butternut squash
- Red, green, sweet onion, or caramelized onion
Make your quesadillas:
- Get all your fillings ready: grate your cheese, dice your cooked meat, cook/chop your veggies, etc.
- Lay out your tortilla on a plate or on a clean countertop.
- Sprinkle a thin layer of cheese on half the tortilla. (You could cover the whole tortilla with your fillings but it’s easier to flip a single tortilla folded over.) Sprinkle on your other fillings. Add more cheese on top of the fillings. Make sure the cheese goes all the way to edge of the tortilla. Fold over and press down.
- Heat a heavy skillet or cast iron pan over medium or medium low heat. Spray pan with cooking spray. Place quesadilla on heated skilled.
- Press the quesadilla down frequently with a thin spatula. If your pan is big enough, cook 2 quesadillas side by side. When the underside has browned nicely and the cheese has started to melt, flip the quesadillas and cook until browned and cheese is completely melted. Transfer to a cutting board and cut into thirds. Serve immediately with salsa and sour cream.