Quesadilla (Beef, Vegetable or Chicken)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 - 8 quesadillas
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Calories
418 kcal
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Course
Main Course
Quesadilla (Beef, Vegetable or Chicken)
Description
This quesadilla recipe allows selecting among beef, chicken, or vegetable fillings, each cooked with garlic, onion, bell pepper, and aromatic spices such as oregano, cumin, and paprika. The fillings are prepared separately, then layered in flour tortillas with shredded Monterey Jack cheese, chopped coriander, and corn kernels before folding and skillet cooking.
The assembly involves sprinkling cheese on one side of a tortilla, adding the cooked filling and vegetables, extra cheese and corn, topped with fresh coriander, then folding. Cooking on medium-low heat with a lid ensures the tortilla turns crisp and the cheese melts evenly. Flipping carefully cooks both sides to a golden crisp.
Serve quesadillas hot, cut in halves and with dipping sauces like sour cream, salsa, or avocado sauce. They work well as snacks, lunches, or casual dinners.
Cheese type affects melt and flavor; Monterey Jack is favored here, but cheddar or Colby can be used. Quesadillas can be preassembled and frozen before cooking to save time. For variation, bake quesadillas in the oven for a different texture.
Ingredients
Quesadillas:
- 6 - 8 flour tortillas (20cm/8")
- 2 cups (200g) Monterey jack cheese or other of choice) (Note 1, shredded
- 3/4 cup Coriander roughly chopped, aka cilantro
- 1 cup corn kernels (frozen thawed or can drained)
- ONE Filling of Choice, below (beef, chicken or vegetable)
Quesadilla Spice Mix:
- 1 tsp onion powder dried oregano
- 1 tsp oregano
- 1 tsp salt
- 2 tsp cumin powder each
- 2 tsp paprika each
- 1/4 tsp black pepper and cayenne pepper (optional
CHOOSE ONE FILLING
Beef Filling:
- 1/2 tbsp olive oil
- 2 garlic minced, cloves
- 1/2 onion , finely chopped
- 500g / 1 lb ground beef aka mince
- 1 red capsicum diced, small, aka red bell peppers
- 2 tbsp tomato paste
- 1/4 cup (65 ml) water
Chicken Filling:
- 2 1/2 tbsp olive oil
- 500 g/1 lb chicken thighs , skinless boneless (Note 2)
- 2 garlic minced, cloves
- 1 onion quartered and sliced, small
- 1 red capsicum diced, small, bell pepper
Vegetable Filling:
- 2 tbsp vegetable oil
- 1 onion , diced
- 2 cloves garlic , minced
- 1 black beans 400g/14oz, canned, drained
- 1 bell pepper diced (any colour
- 1 cup corn (canned drained or frozen thawed)
- 1/4 cup tomato paste
- 1/4 cup (65 ml) water
Instructions
QUESADILLAS
- Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
- Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
- Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
- Transfer to cutting board, cut in half. Serve immediately!
- Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
Spice Mix:
- Mix ingredients in a small bowl. Use for one of the Fillings Options below.
FILLING OPTIONS
Beef Filling:
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
- Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Chicken Filling:
- Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
- Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
- Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
- Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
Vegetable Filling:
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Notes
- Monterey Jack cheese melts well and has a mild flavor; alternatives include cheddar, Tasty, or Colby.
- Beef filling recipe can substitute ground pork, turkey, veal, or chicken; chicken filling recipe can be used for thin slices of steak or other meats.
- Prepare fillings ahead and cool before assembling tortillas for crisper quesadillas.
- Assemble then freeze quesadillas individually wrapped, thaw before cooking or microwave briefly to thaw.
- They can be baked in the oven wrapped in foil for about 30 minutes at 180°C for a different texture.
- Each chicken quesadilla serving contains around 469 calories; vegetable option has fewer calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 quesadillas
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418cal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 8.2g | 41% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 9.4g | 47% |
| Cholesterol | 94mg | 31% |
| Sodium | 795mg | 33% |
| Potassium | 299mg | 6% |
| Fiber | 2.3g | 9% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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