The Greatest Quesadilla Recipe

This cheesy The Greatest Quesadilla is made with soft flour tortillas, shredded Monterey Jack and cheddar cheeses, tender cooked chicken, bell peppers, and savory onions. The result is a crispy, savory, and incredibly satisfying dish that is perfect for a quick lunch or a fun weeknight dinner. This recipe makes two large quesadillas, enough for a perfect dinner for two.

The Greatest Quesadilla Ingredients

• 2 large flour tortillas
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced yellow onion
• 1 tablespoon olive oil or butter
• Pinch of salt and black pepper

How To Make The Greatest Quesadilla

1. Prepare the filling: Heat the olive oil or butter in a medium skillet over medium heat. Add the diced bell peppers and onion and cook for 3-5 minutes, or until the vegetables are softened. Stir in the shredded chicken and season with a pinch of salt and pepper. Cook for another 2 minutes to heat through.
2. Assemble the quesadilla: Lay one tortilla flat on a clean surface. Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the entire surface. Spread half of the chicken and vegetable filling over one half of the tortilla.
3. Fold and press: Carefully fold the empty half of the tortilla over the filling to form a half-moon shape. Gently press down on the top with your hand to secure the quesadilla. Repeat with the remaining ingredients to assemble the second quesadilla.
4. Cook the quesadilla: Place a large, non-stick pan or griddle over medium heat. Carefully transfer one assembled quesadilla to the hot pan. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy and the cheese has completely melted.
5. Serve immediately: Remove the cooked quesadilla from the pan. Let it rest for a minute before slicing it into wedges. Serve hot with your favorite toppings.

Recipe Tips

• Don’t overfill: Adding too much filling can make it difficult to fold the quesadilla and cause the ingredients to spill out when you flip it. A thin, even layer is best.
• Use the right cheese: A combination of a good melting cheese like Monterey Jack and a flavorful cheese like cheddar creates the best flavor and texture. Avoid pre-shredded cheeses if possible, as they often contain anti-caking agents that can prevent a smooth melt.
• Keep the heat even: Cook the quesadilla over medium heat. High heat will brown the tortilla too quickly before the cheese has a chance to melt properly.
• Achieve a crispy finish: For the ultimate crispy tortilla, you can spread a thin layer of butter on the outside of the quesadilla before cooking it.

What To Serve The Greatest Quesadilla

These savory quesadillas are delicious on their own but are even better with classic Mexican side dishes. Serve them with a generous dollop of sour cream or Greek yogurt, your favorite salsa, and fresh guacamole. For a more complete meal, pair them with a side of warm black beans, a simple rice pilaf, or a zesty corn salad.

How To Store The Greatest Quesadilla Leftovers

• Refrigerate: Let the quesadillas cool completely before storing. Place them in a single layer in an airtight container or wrap them tightly in foil. They will last in the refrigerator for up to 3 days. To reheat, warm them in a dry skillet over medium heat for 2-3 minutes per side until crispy.
• Freeze: While best made fresh, you can freeze cooked quesadillas. Wrap them tightly in plastic wrap, then again in foil. They will keep for up to 1 month. Reheat from frozen in a 350°F (175°C) oven until heated through and crispy.

The Greatest Quesadilla Nutrition Facts

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 1200mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 34g

Frequently Asked Questions

• Can I use a different type of meat or make it vegetarian? Yes, this recipe is very versatile. You can easily substitute the chicken with shredded pork, ground beef, or steak. For a vegetarian option, replace the meat with black beans, corn, and more bell peppers, or add a protein like tofu or a plant-based meat alternative.
• How do I make sure my quesadilla doesn’t fall apart when I flip it? To prevent a messy flip, make sure you don’t overfill the quesadilla. Use a large, flat spatula that can support the entire quesadilla. You can also use two spatulas to get a better grip and a smoother turn.
• What’s the best way to melt the cheese evenly? Using a combination of cheeses helps with the melt. Also, cooking over medium heat allows the heat to penetrate the quesadilla slowly, melting the cheese all the way to the center before the outside gets too dark. You can also place a lid over the pan for the last minute of cooking to trap steam and help melt the cheese.

Try More Recipes:

• The New Queso Recipe
• The Smokie Okie Recipe
• Tiny Tomato Tarts Recipe