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Fill Up on Quesadilla Fillings

It’s crispy on the outside and melt-y and gooey on the inside. A classic quesadilla can make for a perfect snack or simple meal. It’s a palate pleaser for kids and adults alike. Whether you’re planning a fiesta for Cinco de Mayo or looking for a quick meal option, quesadillas are always a winning choice.

The great part about quesadillas is they are affordable to make and completely customizable. You can put practically anything you desire in a quesadilla. To begin, you will want to use a large flour tortilla to achieve that bubbly, flaky crust that is signature to the quesadilla. If you prefer, corn tortillas may be used but will slightly alter the taste and texture. Tortillas freeze nicely, so stock up when you find a good sale and you’ll always be prepared to whip up a quick dish.

A basic quesadilla comes together rather quickly and generally only requires a few ingredients. Ingredients often include cheese, a variety of vegetables like onions, tomatoes, peppers, mushrooms and some type of meat such as diced chicken or steak.

Our favorite way to cook up a quesadilla is on the stovetop. Heat a large skillet to medium high heat. Add about ½ teaspoon of olive oil to the pan. Place the flour tortilla in the pan and add your preferred ingredients. Once the cheese begins to melt, gently fold the tortilla in half to get that classic quesadilla appearance.

Looking to go beyond the basics? Here are some unique ideas to create a flavor-packed quesadilla with your favorite ingredients.

Southwestern: Fill up on black beans, chopped onions, peppers, tomatoes, corn, cilantro, and pepper jack cheese. Sprinkle with your favorite spices like garlic powder, chili powder, cumin or red pepper flakes. Top with a spoonful of Greek yogurt or sour cream.

Mediterranean: Perhaps a traditional quesadilla just isn’t your thing or you’re craving a change. A Mediterranean quesadilla will surely hit the spot. Stuff your quesadilla with a nice blend of chopped spinach, red onions, kalamata olives, feta cheese crumbles and mozzarella cheese. This quesadilla is a surprising delight and would be great served with hummus.

Caprese: You may be familiar with the Caprese salad; it’s a nice blend of mozzarella cheese, tomatoes, and basil lightly drizzled in balsamic vinegar. But did you know it makes a superb quesadilla? The flavors melt nicely together giving you a quick Italian fix.

Leftovers: Not looking forward to eating the same dinner two nights in a row? Whether you had lemon-garlic chicken, grilled steak, or BBQ pulled-pork, leftovers can make a delicious quesadilla. Don’t forget to sprinkle some water and add additional spices to bring back moisture and flavor that the refrigerator may have stripped overnight. Spread leftovers into your favorite type of tortilla and enjoy!

Simple Tip: Quesadilla fillings can be made in large batches ahead of time and then frozen. In large freezer bags, add a few pounds of shredded cooked chicken, shredded cheese, black beans, chopped onions and your favorite spices. When you are ready to eat, scoop the mixture into your quesadilla and heat in a skillet.

What’s your favorite quesadilla filling?

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