Name: Quesadilla Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mexican-Inspired
Ingredients: 8 (8-inch) flour tortillas; 1½ cups grated sharp cheddar cheese; 1½ cups grated Monterey Jack cheese; ¾ cup cooked black beans, drained and rinsed; ½ red bell pepper, diced; 4 scallions, thinly sliced; ½ cup corn kernels (thawed if frozen); 2 jalapeño peppers, thinly sliced; For serving: Salsa or salsa verde, pico de gallo, guacamole, sour cream, chopped fresh cilantro

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Quesadillas are one of my go-to quick meals when I want something comforting yet easy to put together. With melty cheese, crisp tortillas, and flavorful fillings, I can have a satisfying snack or dinner in just minutes. I usually keep the ingredients simple—cheese, beans, and veggies—but I love that I can customize them to suit my mood or what I have in the fridge.

Quesadilla Recipe

Why You’ll Love This Recipe

I like this recipe because it’s fast, adaptable, and doesn’t require complicated steps or special equipment. The combination of cheddar and Monterey Jack gives the perfect balance of sharpness and meltiness, while the black beans and veggies add heartiness and texture. I can enjoy it as a light lunch, a snack, or even a full meal with a few sides. Plus, it’s just plain fun to make—there’s something satisfying about flipping that tortilla and seeing the golden crust.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 (8-inch) flour tortillas
1½ cups grated sharp cheddar cheese
1½ cups grated Monterey Jack cheese
¾ cup cooked black beans, drained and rinsed
½ red bell pepper, stemmed, seeded, and diced
4 scallions, thinly sliced
½ cup corn kernels, thawed if frozen
2 jalapeño peppers, thinly sliced

For serving:
Homemade salsa or salsa verde
Pico de gallo
Guacamole
Sour cream
Chopped fresh cilantro

Directions

I start by laying the tortillas flat on a clean work surface. In a medium bowl, I toss together the cheddar and Monterey Jack cheeses. I sprinkle half the cheese on one half of each tortilla, then add black beans, red pepper, scallions, corn, and jalapeños on top. I finish with the remaining cheese, then fold the bare half of the tortilla over to form a half-moon shape.

I heat a dry cast iron skillet over medium-low heat. Once hot, I cook two quesadillas at a time, about 1 to 2 minutes per side, until the cheese melts and the tortilla is golden brown. If they’re browning too quickly, I lower the heat. I repeat with the remaining quesadillas. Once they’re done, I slice them and serve with my favorite toppings like salsa, guacamole, or sour cream.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I like swapping Monterey Jack for pepper jack when I want extra spice. Sometimes I add sautéed mushrooms, zucchini, or spinach for a veggie boost. If I have leftover cooked chicken or shrimp, I’ll toss it in for extra protein. Goat cheese gives a tangy twist, while roasted poblano peppers bring a smoky depth.

Storage/reheating

If I have leftover quesadillas, I let them cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat so the tortilla crisps up again, or I pop them in a toaster oven. I avoid microwaving, since it makes them soggy.

FAQs

Can I use corn tortillas instead of flour?

Yes, I can use corn tortillas, but I keep in mind that they’re smaller and more delicate, so I may need to make smaller quesadillas and handle them gently.

What’s the best cheese for quesadillas?

I like cheeses that melt well, such as Oaxaca, Chihuahua, cheddar, Monterey Jack, or mozzarella. Freshly grated cheese melts better than pre-shredded.

Can I make these ahead of time?

I can assemble the quesadillas ahead of time and store them wrapped in the fridge. When I’m ready, I just cook them in the skillet until warm and melty.

Can I cook quesadillas in a sandwich press?

Yes, a sandwich press works great. It cooks both sides at once and can give a slightly caramelized cheese crust.

What sides go well with quesadillas?

I like pairing them with cilantro lime rice, refried beans, Spanish rice, or a fresh salad. They also work well alongside chips and salsa.

Conclusion

I keep this quesadilla recipe in my regular rotation because it’s the perfect mix of fast, flavorful, and customizable. Whether I’m making a quick lunch or a casual dinner, it’s always satisfying. With endless filling options and just a few minutes of cooking time, it’s a recipe I can count on whenever I need something simple and delicious.