Quick & tasty quesadilla

This humble quesadilla recipe solves many a meal time problem. It’s a perfect quick midweek meal, it helps use up your left-overs and is a crowd pleaser if you have some unexpected visitors pop in or hungry teenagers.

Cheese quesadillas with guacamole and pico de galloIngredients:

  • 2 to 3 cups filling: leftover cooked vegetables, shredded meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • olive oil cooking spray
  • 4 large flour tortillas
  • 2 cups grated cheese
  • Guacamole and fresh salsa to serve


Prepare the filling: Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a frying pan over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.

Put your frying pan on medium to medium-high heat and spray with cooking spray once it has warmed up. The key to a crispy quesadilla is less fat in the pan, not more.

Lay one tortilla in the pan and sprinkle all over with 1/2 cup of cheese.

Add the filling: Spread roughly 1/2 cup of filling in a single layer over just half the tortilla. Don’t use too much or the filling will fall out as you try to eat it. Spreading the filling over half makes the quesadilla easier to fold, and adding it as the cheese melts gives the filling time to warm if it has cooled.

Watch for the cheese to melt: Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.

Fold the quesadilla in half: Use the spatula to fold the quesadilla in half, sandwiching the filling.

Transfer to a cutting board and slice into wedges: Slide the quesadilla to a cutting board, and if serving immediately, slice into wedges. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 90C oven and then slice into wedges just before serving.

Wipe the pan clean and repeat.

Favourite Filling Combinations:

  • Diced onion, diced red peppers, black beans, corn, and cheddar cheese
  • Sautéed sliced mushrooms, shredded chicken breast, wilted spinach, and feta
  • Pulled pork, caramelised onions, and cheese