Description

Craving a quick, comforting dish that’s perfect for any night of the week? The Quesadilla Recipe, rated 5 from 12 votes, is your answer! This vegetarian recipe features flour tortillas stuffed with a melty blend of cheddar and Monterey Jack cheeses, black beans, red bell pepper, corn, and jalapeños, cooked to golden perfection.

Ingredients

To make Quesadillas for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Flour Tortillas (8, 8-inch): The soft, foldable base for the quesadillas.
Sharp Cheddar Cheese (1½ cups, grated): Adds bold, tangy flavor.
Monterey Jack Cheese (1½ cups, grated): Brings creamy, mild richness.
Cooked Black Beans (¾ cup, drained and rinsed): Provides protein and heartiness.
Red Bell Pepper (½, stemmed, seeded, and diced): Adds sweet crunch.
Scallions (4, thinly sliced): Brings fresh, oniony flavor.
Corn Kernels (½ cup, thawed if frozen): Offers sweet, tender bursts.
Jalapeño Peppers (2, thinly sliced): Adds a spicy kick.
Homemade Salsa or Salsa Verde (for serving): Provides zesty flavor.
Pico de Gallo (for serving): Adds fresh, chunky tomato topping.
Guacamole (for serving): Brings creamy, rich texture.
Sour Cream (for serving): Offers cool, tangy contrast.
Chopped Fresh Cilantro (for serving): Adds a fresh, herbaceous finish.

Substitutions and Variations:

Tortillas: Use corn tortillas for a gluten-free option or whole-wheat tortillas for added fiber.
Cheese: Swap cheddar or Monterey Jack with pepper jack, queso fresco, or vegan cheese.
Beans: Replace black beans with pinto beans, refried beans, or omit for a cheese-only version.
Vegetables: Swap red bell pepper with green bell pepper, zucchini, or mushrooms; omit jalapeños for milder flavor.
Vegan: Use vegan cheese and ensure salsa, guacamole, and sour cream are vegan (check labels).
Gluten-Free: Use corn tortillas and ensure all ingredients are gluten-free (check labels).
Protein Boost: Add shredded chicken, ground beef (non-vegetarian), or tofu for extra heartiness.

Why These Ingredients Matter: The cheeses create a gooey, melty filling, while the beans and vegetables add protein, fiber, and crunch. The variety of toppings enhances the Mexican-inspired flavors, making this a balanced, customizable meal perfect for any occasion.

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Instructions

Step 1: Prepare the Cheese

In a medium bowl, combine 1½ cups grated sharp cheddar cheese and 1½ cups grated Monterey Jack cheese. Toss to mix evenly.

Tip: Grate cheese fresh for better melting; pre-shredded cheese may have anti-caking agents that affect texture.

Step 2: Assemble the Quesadillas

Lay 8 flour tortillas flat on a clean work surface.
Sprinkle half the cheese mixture evenly over one half of each tortilla, leaving the other half bare.
Evenly distribute ¾ cup cooked black beans, ½ diced red bell pepper, 4 thinly sliced scallions, ½ cup corn kernels, and 2 thinly sliced jalapeños over the cheese.
Top with the remaining cheese mixture.
Fold the bare half of each tortilla over the fillings to create a half-moon shape.

Tip: Don’t overfill to prevent spillage; press gently to help the tortilla hold its shape.

Step 3: Cook the Quesadillas

Heat a dry cast iron skillet over medium-low heat.
Add 2 quesadillas to the skillet and cook for 1–2 minutes per side, until the cheese is melted and the tortillas are golden brown.
If tortillas brown faster than the cheese melts, reduce the heat.
Repeat with the remaining quesadillas, cooking 2 at a time.

Tip: Use a spatula to press gently for even browning; keep cooked quesadillas warm in a 200°F oven if needed.

Step 4: Serve

Slice each quesadilla into wedges (2–3 per quesadilla).
Serve hot with homemade salsa or salsa verde, pico de gallo, guacamole, sour cream, and chopped cilantro, as desired.

Tip: Serve immediately to enjoy the melty cheese and crispy tortillas at their best.