Quesadilla Recipe
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(11)
Ingredients
4 servings
- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
- ¾ cup cooked black beans, drained and rinsed
- ½ red bell pepper, stemmed, seeded, and diced
- 4 scallions, thinly sliced
- ½ cup corn kernels, thawed if frozen
- 2 jalapeño peppers, thinly sliced
- Homemade Salsa or Salsa Verde (for serving)
- Pico de Gallo (for serving)
- Guacamole (for serving)
- Sour cream (for serving)
- Chopped fresh cilantro (for serving)
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Preparation
Step 1
Lay the tortillas flat on a clean work surface.
Step 2
In a medium bowl, place the cheddar and Jack cheeses and toss to combine.
Step 3
Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly sprinkle the black beans, red peppers, scallions, corn, and jalapeños over the cheese. Top with the remaining cheese, then fold the bare half of each tortilla over the fillings to create a half-moon shape.
Step 4
Heat a dry cast iron skillet over medium-low heat. When hot, add two of the quesadillas and cook until the cheese is melted and the quesadillas are browned on both sides, 1 to 2 minutes per side. If the tortillas are browning faster than the cheese is melting, reduce the heat. Repeat with the remaining quesadillas.
Step 5
Slice and serve with salsa, pico de gallo, guacamole, sour cream, and/or cilantro, as desired.
Step 6
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Chef's notes
The best cheese for quesadillas is any cheese that melts well. Oaxaca cheese, Chihuahua cheese, cheddar, Monterey Jack, and mozzarella cheese are all great options. Avoid pre-shredded cheese for quesadillas. Freshly grated cheese will melt better and create a gooier filling!
Use pepper jack cheese instead of Monterey Jack for a spicy option.
