Quesadillas [Cheese Please Remix]

Crispy, golden quesadillas loaded with melted cheese and flavorful fillings. This is Mexican comfort food that brings fiesta flavors to any meal.

Makes

Serves 4

Total Time

20 min (10 min prep)

Ingredients

Main Ingredients:
8 cassava flour tortillas or corn tortillas (8-inch/20cm)
2 cups (225g) Monterey Jack cheese, shredded
1 cup (140g) cooked chicken breast, diced (optional)
1/2 cup (75g) bell peppers, diced
1/4 cup (40g) red onion, finely diced
1 jalapeño pepper, seeded and minced (15g)
2 tbsp (8g) fresh cilantro, chopped
2 tbsp (30ml) avocado oil

For Serving:
Salsa, guacamole, and sour cream

Make it Good For The Gut (Optional)

Use aged raw milk cheeses like aged cheddar or raw Monterey Jack for natural probiotics and enhanced flavor. Serve with fermented salsa or lacto-fermented jalapeños for digestive benefits. Add 1/4 cup sauerkraut to the filling for probiotics and tangy flavor. Use sprouted grain tortillas if available for better digestibility and nutrients.

Remix Options

Cheese Combinations: Try sharp cheddar + pepper jack, Oaxaca cheese for authentic Mexican flavor, or goat cheese + herbs for tangy twist. Protein Options: Use seasoned black beans (1/2 cup), pulled pork, grilled shrimp, or mushrooms for vegetarian version. Veggie Additions: Include spinach, roasted poblano peppers, corn, or diced tomatoes for extra nutrition and flavor. Breakfast Version: Fill with scrambled eggs, cheese, and breakfast sausage for morning meal. Sweet Option: Make dessert quesadilla with cream cheese, sliced apples, and cinnamon sugar. Cooking Methods: Bake at 425F (218C) for 8-10 minutes, grill over medium heat, or use panini press for 3-4 minutes.

Good To Know

Heat Control: Medium heat is crucial – too high burns tortillas before cheese melts, too low makes soggy quesadillas without proper crisping. Cheese Selection: Use good melting cheeses like Monterey Jack, Oaxaca, or cheddar – aged cheeses provide better flavor while young cheeses melt more smoothly. Filling Balance: Don’t overfill or quesadillas will be messy and won’t seal properly – less is more for clean eating. Assembly Tips: Leave 1/2-inch border around edges and press gently to help tortillas stick together during cooking. Cutting Technique: Use pizza cutter or sharp knife to cut into wedges immediately after cooking while cheese is still melty. Storage Tips: Best served immediately but leftovers keep 2 days refrigerated – reheat in dry skillet to restore crispiness. Make-Ahead: Assemble quesadillas morning of and refrigerate – cook fresh for best texture and flavor.

steps

Mix:

In medium bowl, combine shredded cheese, diced chicken (if using), bell peppers, red onion, cilantro, and minced jalapeño until evenly distributed.

Fill:

Place about 1/2 cup filling mixture on half of each tortilla, spreading evenly while leaving 1/2-inch border around edges.

Fold:

Carefully fold tortillas in half over filling, pressing gently along edges to seal and ensure even thickness throughout.

Heat:

Heat 1 tablespoon avocado oil in large skillet or griddle over medium heat until oil shimmers but doesn’t smoke.

Cook:

Place 2-3 quesadillas in skillet without overcrowding. Cook 2-3 minutes per side until golden brown and crispy, cheese is melted.

Repeat:

Transfer cooked quesadillas to cutting board and add remaining oil to skillet as needed for second batch.

Serve:

Cut each quesadilla into 3-4 wedges using pizza cutter or sharp knife. Serve immediately with salsa, guacamole, and sour cream on the side.