Quesadilla
A weeknight-friendly chicken built around grated meltable cheese, cooked chicken or beans and chopped tomatoes — roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Prepare the fillings first: finely chop the onion, chiles and cilantro, dice the tomatoes, and shred or warm any cooked chicken or beans so everything is ready to assemble quickly.
- Lay one tortilla flat and scatter a quarter of the cheese over half of it, then add a portion of the chicken or beans, a little onion and chile, and a pinch of cilantro.
- Fold the bare half of the tortilla over the filling to make a half-moon and press gently so it holds together. Repeat to assemble the remaining quesadillas.
- Lightly oil or spray a non-stick frying pan or griddle and set it over medium heat.
- Cook each quesadilla for about 2 to 3 minutes until the underside is golden and crisp, then flip carefully and cook the other side for a further 2 minutes until the cheese is fully melted and the tortilla is browned.
- Transfer to a board and rest for a minute so the filling sets, then cut each quesadilla into wedges.
- Serve hot with salsa, a spoonful of sarza criolla and the chopped tomato and cilantro alongside for topping.
You'll use: Frying pan / skillet · Pan
Tips & common questions
How long does Quesadilla take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Quesadilla is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Quesadilla plate, New Orleans November 2016.jpg by pelican from Tokyo, Japan, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.