How to Make Quesadillas

When I first learned how to make quesadillas I thought they were always made with flour tortillas. Since then I found that many people from Mexico prefer them made with corn flour or maize. Actually, the original quesadillas from Central Mexico is made with corn tortillas. The name coming from cheese or cheesy, these grilled tortillas always contain cheese. The traditional ones also might include squash or pumpkin flowers. The tortillas might be layered or one can be folded in half.

How to Make QuesadillasHow to Make Quesadillas

Since I learned how to make quesadillas, II think of them like our many types of grilled sandwiches. Like most international foods, once we “Americanize” them we make a lot of changes. In this case, we included the flour tortillas and many other ingredients. I often make them with whatever ingredients which are convenient to me. I do insist on adding different types of cheese to all of them mainly because this is what holds everything together. The type of cheese depends on the other chosen ingredients and flavors.

As you are learning how to make quesadillas , the following are some ingredients that you could use in the making: different cheeses, onions, green onions, various peppers including jalapenos, canned whole kernel corn, chopped tomatoes and salsas, olives, cooked or canned beans, fresh cilantro and various types of cooked meats or seafood. You can also make quesadillas along the sweet line using mild flavored cheese with fruit.

Simple QuesadillaSimple Quesadilla
How to Make Quesadillas for DessertHow to Make Quesadillas for Dessert


Spicy Chicken Quesadilla RecipeSpicy Chicken Quesadilla Recipe

Learn how to make quesadillas with chicken.

  • 6 Skinned and boned chicken breast halves (Cut in ¼ inch strips)
  • 1 Envelope (1 ¼ ounces) taco seasoning mix
  • 1 Can (14 ½ ounces) whole kernel corn (with red & green peppers drained)
  • 3 Green onions (Sliced)
  • 1 Jalapeno pepper (Chopped)
  • ¼ Cup fresh cilantro (Chopped)
  • 2 Packages (8 ounces each) Monterey Jack cheese with peppers (Shredded)
  • 1 Cup picante sauce
  • 10 Flour tortillas (8 inches)
  • Vegetable oil

Combine chicken strips and taco seasoning in a zip lock plastic bag; seal bag, shake to coat and refrigerate 1 hour.

Place chicken strips on a greased baking sheet.

Place under hot broiler about 6 minutes until done turning once; set off to cool.

Combine drained corn, onion, jalapeno, cilantro and picante sauce; blend.

Chop chicken and add to corn mixture.

Brush a tortilla with oil; place in hot skillet or griddle on medium high heat.

Sprinkle a little cheese on tortilla, top with about 2 cups of chicken mixture, top with more cheese and another tortilla.

Cook about 3 to 4 minutes on each side until golden brown; repeat with remaining ingredients.

Cut in wedges to serve; garnish with salsa, guacamole and sour cream.

Makes 5 quesadillas, each 6-8 wedges; (Very filling) Serves 8-12 people (Or more).


Learn how to make quesadillas with your favorite tortillas, shrimp or leftover cooked meat.

  • 18 Medium shrimp (Clean and cooked OR leftover cooked meats
  • 6 Medium flour or soft corn tortillas
  • 6 Slices Monterey Jack cheese
  • Vegetable oil

Place a tortilla on surface; place ½ slice of cheese on half of the tortilla.

Place 3 shrimp (or small amount of cooked meat) on cheese; lay another half of cheese on top.

Fold half of tortilla over top of cheese and shrimp; proceed with remaining tortillas and fillings.

Heat 1 tablespoon of oil in skillet over medium high heat; fry each quesadilla one minute on each side.

Remove to paper towels; repeat with remaining quesadillas.

To serve cut into thirds; serve with yellow pepper sauce (Below), salsa or pico de gallo.

6 Servings.

Yellow Pepper Sauce Recipe

  • 4 Tablespoons chicken stock or white wine
  • 2 Large yellow bell peppers (Chopped)
  • 1 Small onion (Chopped)
  • 2 Cloves garlic (Finely chopped)
  • 1 Pinch salt
  • 2 Tablespoons butter

In saucepan combine chicken stock, peppers, onion, garlic and salt.

Bring to boil, reduce heat and simmer for 25 minutes.

Remove from heat and puree in processor; strain and return to the saucepan.

Over medium heat, whisk in the butter stirring until hot and butter is melted.

Makes 1 cup.


  • 1 Large chicken breast (Chopped)
  • 2 Tablespoons vegetable oil
  • 1 Small green bell pepper (Chopped)
  • 1 Small purple onion (Chopped)
  • 8 Flour tortillas
  • 1-2 Cups shredded Mexican Mixed cheese
  • 1 Can Mexican diced tomatoes
  • 1 Teaspoon cumin
  • Salt/pepper
  • Cooking spray

Heat oil in skillet over medium high heat; cook chicken in skillet until done.

Add pepper and onion; sauté for 3 minutes.

Add cumin, tomatoes, salt and pepper; simmer 3 minutes and set off heat.

Place cheese on half of a tortilla; spoon chicken mixture on the cheese.

Top mixture with more cheese and fold the tortilla over the cheese.

Repeat with remaining quesadillas; spray frying pan with non stick spray.

Cook tortillas on both sides until cheese melts and tortilla is golden brown.

Serves 4.


Learn how to make quesadillas with grilled sweet potatoes and four pepper sauce.

  • 1 Package (10 ounces) frozen chopped spinach (Thaw)
  • 1 ¾ Cups sliced fresh mushrooms
  • 1 ½ Teaspoons melted butter
  • Pinch nutmeg
  • Pinch red pepper
  • 1 Package (8 ounces) softened cream cheese
  • 10 Flour tortillas (10 inches)
  • 2 ½ Cups shredded Monterey Jack cheese
  • Grilled sweet potatoes
  • Four pepper sauce
  • Sour cream

Drain spinach; press between paper towels to remove excess moisture.

Melt butter in large skillet: add spinach and mushrooms.

Cook and stir until mushrooms are tender; stir in nutmeg and pepper.

PREHEAT OVEN TO 375F degrees.

Spread cream cheese evenly among 5 tortillas.

Top with spinach mixture and shredded cheese; top with remaining 5 tortillas.

Bake quesadillas (2 at a time) for 7 minutes or until golden brown.

Cut each quesadilla into 4 wedges; serve with grilled yams and four pepper sauce.


  • 2 Large yams (About 1 ½ pounds)
  • 1 Large green bell pepper
  • 1 Large yellow bell pepper
  • 1 Large red bell pepper
  • 1 Large jalapeno pepper
  • Vegetable cooking spray
  • 1 Medium purple onion (Diced)
  • 4 Cloves minced garlic
  • ¼ Cup fresh cilantro
  • ½ Cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 Teaspoons red wine vinegar
  • Salt and pepper to taste

Wash sweet yams; bake at 375F degrees for 40 minutes; cool to warm.

Peel yams and cut into ½ inch slices; set aside.

Cut peppers in half lengthwise; remove seeds and membranes.

Coat food rack with non stick spray; place on grill over medium hot coals.

Cover and cook 5 minutes on each side until yams are done and peppers are lightly charred.

NOTE: You can also make in oven under broiler.

Chop yams slices and peppers; add onion and remaining ingredients blending well.

Cover and chill at least 4 hours; toss before serving.

Makes 4 ½ cups.


Learn how to make quesadillas California style.

  • 3 Fresh asparagus spears
  • 1 Large Anaheim chile pepper
  • 1 Small leek
  • 1 Medium potato (peeled and diced)
  • 1 ½ cups chopped onion
  • ¼ Cup melted butter (Divided)
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • 4 Flour tortillas (8 inches)
  • 1 Cup chopped avocado
  • ¼ cup chopped fresh cilantro
  • 1 Cup shredded white cheese
  • Salsa

Cut off tough ends of asparagus; cut into ½ inch pieces and set aside.

Wash and dry chili pepper; place on foil lined baking sheet.

Broil pepper 5-6 inches from heat until pepper looks blistered about 5 minutes on each side.

Place pepper in zip lock bag, seal and let stand for 10 minutes.

Peel pepper, remove core and seeds and chop: set aside.

Remove and discard root, tough outer leaves and top of leek to where dark green begins to pale.

Cut leek into ¼ inch pieces; cook leek, potato and onion in 2 tablespoons butter in large skillet.

PREHEAT OVEN TO 400F degrees.

Cook over medium heat stirring constantly until tender.

Stir in asparagus and chopped pepper and cook 3 minutes; stir in salt and pepper.

Place 2 tortillas on baking sheet; brush 1 side with 1 tablespoon butter.

Turn tortilla over; spread half of potato mixture over each tortilla.

Sprinkle tortillas evenly with avocado, cilantro and cheese.

Place remaining 2 tortillas on top of cheese, brush with remaining 1 tablespoon of butter.

Bake for 6 minutes; broil top until golden brown.

Cut quesadillas in wedges to serve; serve with salsa.

Serves 4.


Learn how to make quesadillas simply with cheese and flavorful ingredients.

  • 4 Cups shredded cheese
  • 2 Green onions (Chopped)
  • 4 Jalapeno peppers (Chop fine)
  • 2 Tablespoons minced fresh cilantro
  • 1 Teaspoon cumin
  • 2 Tablespoons softened butter
  • 8 Flour tortillas (7-8 inches)

Combine and blend first 5 ingredients; set aside.

Spread butter evenly on 1 side of each tortilla.

Place butter side down of FOUR tortillas on wax paper.

Spoon cheese mixture evenly over UNbuttered side of the FOUR tortillas.

Top cheese mixture with remaining four tortillas BUTTERED SIDE UP.

Place quesadillas ONE AT A TIME in a large skillet.

Cook over medium high heat 2 minutes on each side until lightly browned.

Cut quesadillas in half to serve; serve with salsa and sour cream.

Makes 8 servings.


Learn how to make quesadillas with cucumber salsa.

  • 1 Salmon fillet (8 ounces)
  • 4 Flour tortillas (8-10 inches)
  • 1 Cup Monterey Jack cheese (Shredded)
  • 2 Ounces goat cheese (Crumbled)
  • 2 Jalapeno peppers (Seeded and sliced)
  • Cucumber salsa (Below)

Cook salmon over medium high heat until done about 5 minutes on each side.

Cool and flake with a fork; spoon salmon over HALF of each tortilla.

Top the salmon evenly with the cheeses and pepper slices; fold tortillas over the fillings.

Cook the quesadilla HALVES in nonstick skillet over high heat 1 minute on each side.

Cut each in 3 wedges and serve with cold cucumber salsa; 4 servings.

Cucumber Salsa Recipe

  • 1 Large chopped cucumber
  • 1 Clove minced garlic
  • 1 Tablespoon poblano chili pepper (Finely chopped)
  • 1 Tablespoon purple onion (Finely chopped)
  • 1 Tablespoon red bell pepper (Finely chopped)
  • 1 Tablespoon yellow bell pepper (Finely chopped)
  • 1 Tablespoon fresh cilantro (Finely chopped)
  • 1 Teaspoon olive oil
  • ¼ Teaspoon salt
  • 1/8 Teaspoon pepper

COMBINE ALL INGREDIENTS and chill; makes 1 ¼ cups.


Learn how to make quesadillas with sweet onions and a pineapple onion salsa.

  • 1 Large thinly sliced sweet onion
  • 1 Tablespoon butter
  • 6 Flour tortillas (8 inches)
  • 2 Cups shredded Monterey Jack or Cheddar cheese
  • 4 Ounces feta cheese (Crumbled)
  • Pineapple Sweet Onion Salsa (Below)
  • Sour cream

Sauté onion in butter until golden brown in a large skillet; divide evenly over 3 tortillas.

Top evenly with both cheeses; top with remaining 3 tortillas.

In a large skillet cook over medium heat until browned on bottom.

Carefully turn quesadillas over and lightly brown on other side.

Cut into wedges to serve; serve with salsa (below) and sour cream.

Pineapple Sweet Onion Salsa

  • 1 Cup chopped sweet onion
  • 1 Cup chopped red or green pepper
  • 1 Cup chopped pineapple
  • 2 Teaspoons chopped fresh cilantro
  • Salt to taste

COMBINE ALL INGREDIENTS in medium bowl; blend well.

Cover and refrigerate several hours.