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How To Make Quesadillas: {Quick & Easy Meal Idea}

Looking for a quick dish to make for dinner tonight? Quesadillas are not only a satisfying meal, they’re also a great way to use up leftovers…and so easy to whip up too!

ServingI’ve listed two different ways you can make them (stove top and oven) along with a few different fillings you can try. I also have a few dip ideas (you’ll find the recipes at the bottom of the page).

First here are the basic instructions…


Flour or corn tortillas
Shredded or thinly sliced cheese (cheddar, mozzarella, monterey jack)
Shredded or cubed cooked meat (ham, chicken, pork, beef, ground turkey)
Chopped veggies (onions, bell peppers, tomatoes)

Stove Top Method:

Oven Method:

Another Way To Do It:


Filling Recipes

*Layer ingredients unless directed otherwise
**All vegetables should be diced or chopped and cheese shredded or grated
***All meat should be cooked first (and cubed or shredded)

Pico de Gallo: Two (12″)

Part 1:

1 tomato
1/2 onion
1 lime (juiced)
1 TBS cilantro
salt and pepper

Part 2:

1 TBS olive oil
2 boneless, skinless chicken breasts
1/2 onion (thinly sliced)
1 green bell pepper (thinly sliced)
2 cloves garlic (minced)
1 cup Monterey Jack

Part 2:

Chicken: Two (8″)

1/2 lb boneless, skinless chicken breast
1/2 cup fresh salsa of choice
2 tomatoes
1 red bell pepper
1 cup Monterey Jack

Cheese: Two (9″)

1 1/2 cups Cheddar
1/4 cup cilantro


1 1/2 cups Cheddar
1/2 cup salsa
(mix together and then spread)

Refried Beans: Two (9″)

1 cup refried beans
1/2 cup green onions
3 TBS cilantro
1 cup Cheddar

Bean Dip: Two (9″)

1 can of your favorite bean dip
1 1/4 cups Mexican style four cheeses
1/3 cup picante sauce

Beef: Four (10″)

1 lb lean ground beef
1/2 cup onion
3/4 cup chunky salsa
2 cups Colby Jack

Here’s another one…

Yield: Four (10″)

1 pound lean ground beef
1 (10 oz) can diced tomatoes with green chilies
1 1/2 cups Mexican style four cheeses

Ground Turkey:

Yield: Four (10″)

1 1/2 lbs ground turkey (browned first)
2 cans (10 oz) enchilada sauce
1 cup salsa (mix with enchilada sauce)
2 cups fresh corn kernels (or frozen)
1/2 cup cilantro
2 cans (14 oz) black beans (rinsed and drained)
1 cup green onions (thinly sliced)
1 3/4 cups Cheddar

Dips To Try

1/4 cup mayonnaise
2 TBS cilantro
2 tsp chili powder
1 cup plain yogurt
2 TBS finely minced cilantro
1/4 tsp salt
1/4 cup sour cream
2 TBS freshly squeezed lime juice
1/4 tsp salt
Fresh Salsa: (more recipes found here [1])

4 chopped tomatoes
1 TBS chopped onion
2 cloves garlic (crushed)
1 chili (chopped)
1 tsp coriander
juice from 1/2 lime
pinch of sugar
salt and pepper to taste