Sept. 25 is National Quesadilla Day! Celebrate by whipping up one – or more – of these tasty recipes.
Easy, Breezy, Cheesy Quesadilla
Ingredients
- 8 flour tortillas
- 4 teaspoons butter
- 3 cups shredded cheese: Try different brands and blends, see just a few options in our photo.
- 1 ½ – 2 cups optional fillings
Directions
- Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan. Sprinkle 3 tablespoons of cheese, ¼ cup of your favorite filling, and an additional 2-3 tablespoons of cheese on just one half of the open tortilla. Fold the tortilla over on itself and let it cook for 2-3 minutes.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
- Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot and serve warm. Repeat as desired. Enjoy!
Chicken Quesadilla Recipe
Ingredients
- 6 Tbsp. vegetable oil, divided
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- Kosher salt
- 1 lb. boneless skinless chicken breasts, sliced into strips
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
- 2 cups shredded Monterey jack
- 2 cups shredded cheddar
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
- Sour cream, for serving
Directions
- In a large skillet over medium-high heat, heat 1 tbsp. neutral oil. Add peppers and onion and season with salt. Cook until soft, 5 minutes. Transfer to a plate.
- Add 1 tbsp. neutral oil to pan and heat over medium-high heat. Add chicken to pan and season with chili powder, cumin, dried oregano, and ½ teaspoon salt. Cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Wipe out skillet.
- Add 1 tbsp. neutral in skillet. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, ¼ of the cooked chicken mixture, ¼ of the pepper-onion mixture, a few slices of avocado, and a sprinkling of scallions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side.
- Repeat with remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas.
- Slice into wedges and serve with sour cream.
Cheesy Italian Beef Quesadillas
Ingredients
- 4 large flour tortillas
- 1/2 pound provolone cheese, thinly sliced
- 1 pound good-quality roast beef, shaved very thin
- 1 cup jarred fire-roasted bell peppers, drained and julienned
- 2 tablespoons extra-virgin olive oil
- Garlic salt
- Mild giardiniera relish, for serving
Directions
- Heat a large nonstick skillet over medium heat.
- On one half of a tortilla, layer some provolone, then a layer of beef, then some roasted peppers. Fold in half to cover the lling. Repeat to make 3 more quesadillas.
- Add 1 tablespoon olive oil to the skillet. Add 2 quesadillas and cook until golden on the outside and gooey in the middle, 4 to 6 minutes per side.
- Slide out of the pan and sprinkle lightly with garlic salt. Repeat with the remaining 2 quesadillas.
- Cut into wedges and serve with giardiniera relish.
