Quesadilla

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

Hard work, leadership, and delicious quesadillas-that's the Boy Scout way.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

A creamy, savory-sweet purée of roasted vegetables replaces half the cheese in this colorful, vegetarian-friendly quesadilla. (Try serving the dip with raw veggies or even grilled corn.) Although dicing and then roasting the squash amps up the intensity of the roasted flavor, you can save some time by simply halving the squash before putting it into the oven and scooping out the flesh once it’s soft.

When I first blogged about big quesadillas, a number of readers commented about their own fillings. My favorite was this one from Monica Clark-Robinson, an avid and creative cook.

Big quesadillas make a filling one-dish meal that is easily completed with a salad on the side. Here is the first of a trio of such fare.

Because we’re a barbecue joint, we’ve always got pulled pork on hand, so it was just natural for us to turn it into a delicious appetizer. Don’t let our habits limit you. Make these quesadillas with some cooked turkey or chicken thigh meat or any chopped or shredded leftover meat you have lurkin’ in the fridge.

Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor. Because this dish takes little preparation and uses the season’s best produce, it’s a great meal to prepare on a busy summer day.

Quesadillas, cheese-filled tortillas cooked until crisp and melted, are a simple quick pick-me-up. They are a standby for hungry kids after school. Served with rice, beans, and salsa, they make a complete lunch or dinner.

This is my version of the famous Baja taco gobernador, which is a shrimp-stuffed quesadilla. The marlin adds a distinctive smoked flavor that makes this a very special kind of quesadilla. If you must substitute, you can use canned tuna—just make sure it is well drained, and cook the filling an additional 4 minutes to allow the moisture from the tuna to evaporate.

In their simplest form, quesadillas are warm corn tortillas encasing spicy melted cheese, but the basic construction simply begs to be built upon. See the variations and keep in mind that the possibilities are endless—take advantage of what you have in the refrigerator or garden. Fresh corn tortillas are best, but flour ones are acceptable. You may dry-sauté the quesadillas, with no oil, in a nonstick or well-seasoned cast-iron skillet.

Loaded with onions and peppers and cheese, these substantial quesadillas have a lot of personality—and make great use of leftover Jalapeño-roast Pork (p. 269). Serve them with margaritas for an instant party, or simply add a green salad with orange segments and red onions for an easy week-night meal. The Ancho-Mango sauce keeps well for several days, and it will perk up any number of sandwiches.

Inspired by the popular Cuban sandwich known as the Cubano, these quesadillas contain many of its signature ingredients—sliced pork, pickles, ham, and cheese.