Quesadillas: Tonight's Quick and Easy Dinner - WLOX.com - The News for South Mississippi

Nancy's Corner

Quesadillas: Tonight's Quick and Easy Dinner

Looking for a quick and easy dinner? How about a quesadilla? They can be made with a wide variety of tortillas and fillings. Serve them up with salsa, guacamole, sour cream and a side salad for a well-rounded meal. Try these ideas for quesadillas or create your own combination using leftover grilled meats and vegetables. 


  • 1 skinless, boneless chicken breast halve - cut into strips
  • 1 tablespoon vegetable oil
  • 1 onion, sliced into strips
  • 1/4 cup salsa
  • 10 (10-inch) flour tortillas
  • 2 cups shredded Cheddar-Monterey Jack cheese blend

Preheat oven to 350 degrees.  Spray a cookie sheet with non-stick cooking spray.  In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink.  Add the onions and fry (stirring constantly) until they are translucent.  Mix in the salsa (you may want to add more to taste). 

Place the tortillas between two damp paper towels and microwave on high for 1 minute.  Fill half of one tortilla with the chicken mixture and cheese and then fold the tortilla over the full half.  Repeat with remaining tortillas and filling. 

Arrange the quesadillas on a cookie sheet.  Bake the quesadillas in the preheated 350 degrees oven until the cheese has melted.  Cut the quesadilla into fours. 

Cheesy Tortillas  

  • 1 (8-inch) flour tortillas
  • 2 tablespoons whole kernel corn, drained
  • 4 ounces shredded Colby-Monterey Jack cheese
  • 1 tomato, sliced
  • Diced tomatoes and chopped green onions (optional)

Heat a flat grill or skillet to 350 degrees.  Layer a tortilla with the corn and cheese.  Add optional ingredients if desired.  Place the second tortilla on top.  Heat until the cheese is melted and both tortillas are slightly brown.  Top with the tomato slice and serve.         

Chicken Quesadillas  

  • 1 pound skinless, boneless chicken breast halves
  • 1 (1.27 ounce) packet fajita seasoning
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 1 onion, chopped
  • 10 (10-inch) flour tortillas
  • 1 (8-ounce) package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 1 (8-ounce) package shredded Monterey Jack Cheese

Preheat the broiler.  Cut the chicken into small cubes and prepare with the fajita seasoning mix.  Broil 5 minutes, or until the chicken is no longer pink on the inside.  Preheat oven to 350 degrees.  Heat the oil in a large saucepan over medium heat.  Mix in the seasoned chicken, green bell peppers, red bell peppers and onion.  Slowly cook and stir 10 minutes, or until the vegetables are tender. 

Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits.  Top with Monterey Jack.  Fold the tortillas.  Bake in the preheated oven 10 minutes or until the cheese has melted.

Spinach and Mushroom Quesadillas

  • 1 (10-ounce) package chopped spinach
  • 2 cups shredded Cheddar cheese
  • 2 tablespoons butter
  • 2 cloves garlic, sliced
  • 2 Portobello mushroom caps, sliced
  • 4 (10-inch) flour tortillas
  • 1 tablespoon vegetable oil

Prepare spinach according to package directions.  Drain and pat dry.  Preheat oven to 350 degrees.  Sprinkle 1/2 cup cheese on one side of each tortilla.  Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted. 

Melt the butter in a skillet over medium heat.  Stir in garlic and mushrooms, and cook about 5 minutes.  Mix in spinach, and continue cooking 5 minutes.  Place an equal amount of the mixture on the cheese side of each tortilla.  Fold tortillas in half over the filling.

Heat oil in a separate skillet over medium heat.  Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown.  Cut each quesadilla into 4 wedges to serve.

Cook's Note:  Time a premium?  Try the ready to use chicken strips in the freezer section of your market.  Seconds in the microwave and you have chicken for your quesadilla.

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