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

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

  • Heat a frying pan until hot (over medium temperature). You can add a bit of butter, olive oil or non-stick spray first if you like (not necessary but makes a crispier shell). You could also lightly butter the outside of each tortilla.
  • Arrange the first tortilla in the pan then evenly spread your chosen ingredients on top. Keep about 1″ free around the outer edge.
  • Top with a second tortilla.
  • Cook for a few minutes until the bottom starts to brown. Flip with a large spatula and remove when cheese has fully melted.

Oven Method:

  • Arrange first layer of tortillas on a baking sheet (do not overlap with each other).
  • Assemble each as directed above.
  • Bake in a preheated oven (350°F) until done, around 10 minutes should do it.

Another Way To Do It:

  • Spread ingredients on one half of a tortilla then fold over and arrange each on a baking sheet (or frying pan if using stove top), cooking for about 10 minutes until done. Remove to cutting board and cut each piece in half.


  • When using up leftovers, 1 1/2 cups of filling is generally sufficient for 10″ quesadillas.
  • Have all items prepped and meat cooked before you start assembling.
  • To serve: Cut into wedges (a pizza cutter works great) and top with a dollop of sour cream, guacamole, shredded lettuce, cilantro or whatever else you like.

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

  • Directions: Mix Part 1 items together, seasoning with salt and pepper as you like. Set aside.

Part 2:

  • Heat a large skillet with 1 TBS olive oil, add garlic, green pepper and the sliced onions. Cook until tender.
  • Add the chicken and Part 1 mixture, combine well then use as filling.

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

  • Heat salsa with the breast cubes first before using.

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

  • Layer items finishing with a drizzle of the picante over top.

Beef: Four (10″)

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

  • Brown the beef and onion together then pour off fat, add salsa and cheese before using.

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

  • Brown beef then add tomatoes and heat through, season with salt and pepper if you like then layer.

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)

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

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    • cheryl

    I’ve made quesadillas using leftover meatloaf (crumbled), a bit of salsa, and cheese. Delicious!

      • Ramona

      I would be interested in seeing some quick recipies for one person. It’s is so difficult to cook for one.

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