Serves 4 | Prep: 10 minutes | Cook: 15 minutes
Quesadillas are the answer when you want something hot, crisp and satisfying without a long ingredient list. They are easy to customize, inexpensive to make and quick enough for a busy evening.
The secret is not overfilling the tortilla. A thin layer of cheese melts evenly, holds the filling together and allows the outside to turn golden before anything spills into the skillet.
This recipe uses chicken, beans and peppers, but the method works just as well with leftover vegetables or a simple cheese filling. Put a few toppings on the table and everyone can finish theirs the way they like.
Ingredients
4 large flour tortillas (about 10 inches)
2 cups shredded Monterey Jack or Mexican-style cheese blend
1 cup cooked, shredded chicken
1/2 cup canned black beans, drained and rinsed
1/2 red bell pepper, finely diced
2 green onions, thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
2 teaspoons neutral oil, divided
Optional toppings: salsa, plain Greek yogurt or sour cream, avocado and lime wedges
Instructions
In a bowl, combine the cooked chicken, black beans, bell pepper, green onions, cumin and chili powder. Toss until the seasoning is evenly distributed.
Lay a tortilla flat. Sprinkle one quarter of the cheese over one half, then add one quarter of the chicken mixture. Fold the empty half over the filling and press gently. Repeat with the remaining tortillas.
Heat a large nonstick or cast-iron skillet over medium heat. Add about 1/2 teaspoon of oil and spread it across the cooking surface.
Place one folded quesadilla in the pan. Cook for 2–3 minutes, until the bottom is golden and crisp. Flip carefully with a wide spatula.
Cook the second side for another 2–3 minutes, until the cheese has melted and the tortilla is lightly browned. Reduce the heat if the tortilla darkens before the filling heats through.
Transfer to a cutting board and let rest for 1 minute. Repeat with the remaining quesadillas, adding a little oil as needed.
Cut each quesadilla into wedges. Serve immediately with salsa, avocado, lime or a spoonful of yogurt.
Kitchen tips
Medium heat is important. A very hot pan can burn the tortilla while leaving the center cool. If you are using refrigerated cooked chicken, ensure the filling is heated thoroughly to 165°F.
For a vegetarian version, omit the chicken and increase the beans to 1 1/2 cups. Add cooked mushrooms or spinach for more variety, but drain wet vegetables so the tortillas stay crisp.
If you are feeding children, set out the fillings separately and let them choose what goes inside. A simple cheese-and-bean quesadilla is often just as satisfying.
Leftover cooked filling can be refrigerated in a covered container for 3–4 days. Quesadillas are best eaten fresh, but you can re-crisp leftovers in a skillet over medium-low heat.