Quesadilla Recipes: 14 Cheesy Weeknight Dinners Busy Families Make When Nobody Wants to Cook

Quesadilla recipes are the quiet heroes of a busy week: a hot pan, a couple of tortillas, a handful of cheese and dinner is on the table in about 15 minutes. This year a crispy chicken quesadilla video passed 3.5 million views on YouTube and a birria quesadilla short sits near 3.7 million, so plenty of home cooks are clearly hungry for them. They are cheap, they use up leftovers and almost nobody at the table complains. The idea is old, too: the quesadilla comes from colonial Mexico, where cooks folded cheese into warm tortillas long before anyone called it a weeknight hack. This gallery starts with the crispy chicken version and moves through birria, brisket, steak, veggie and breakfast fillings, a Thanksgiving leftover rescue, a dessert and a sheet pan batch for a crowd. Grab the tortillas and let us get melting..

Crispy Chicken Quesadilla Recipes Families Love

Crispy chicken quesadillas are the reason so many families keep a pack of tortillas in the fridge. Seasoned chicken and plenty of cheese melt between golden tortillas with crisp, lacy edges. The trick is to sprinkle a little shredded cheese right onto the hot pan under the tortilla, so it fries into a crunchy cheese crust. Rotisserie chicken saves time on a school night. If you love this, our cheap tortilla dinner hacks stretch one pack all week. Who wants the first wedge..

You will need: 2 cups shredded cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 2 cups shredded Monterey Jack and cheddar, 4 large flour tortillas, 1 tbsp butter, salsa and guacamole

How to make it: 1. Toss the chicken with the spices. 2. Melt a little butter in a skillet over medium heat and sprinkle 2 tbsp cheese on the pan. 3. Lay a tortilla on top, cover half with cheese and chicken and fold. 4. Cook 2 to 3 minutes per side until golden. 5. Rest 1 minute, cut into wedges and serve.

Classic Cheese Quesadilla With Sour Cream and Green Onions

The plain cheese quesadilla is where all quesadilla recipes begin, and it still wins on tired nights. Just a tortilla and a good melting cheese, cooked until the outside gets those dark, toasty spots. Cook it over medium-low heat so the cheese melts all the way before the tortilla burns. Monterey Jack or Oaxaca cheese gives the best stretch. A spoon of sour cream and sliced green onions finish it. Serve it with one of our hot cheesy party dips for game night. Plain or loaded?

You will need: 4 flour tortillas, 2 cups shredded Monterey Jack or Oaxaca cheese, 2 tsp butter, 2 green onions (sliced), sour cream, salsa

How to make it: 1. Melt a little butter in a skillet over medium-low heat. 2. Add a tortilla, sprinkle cheese over half and fold. 3. Cook 3 minutes per side until spotted and melted. 4. Cut into wedges. 5. Top with sour cream and green onions.

Birria Quesadillas With Dipping Consomme

Birria quesadillas turned dunking a quesadilla into broth into a full craze. Beef braised with dried chiles and warm spices is tucked into corn tortillas with Oaxaca cheese, fried in the red fat skimmed from the broth, then dipped in the hot consomme. Dipping each tortilla in that fat before frying gives the deep red color and crisp edges. Make the beef a day ahead and dinner takes minutes. For the full pot, see our birria recipes at home. Ready to dip?

You will need: 3 lb beef chuck (cubed), 4 guajillo and 2 ancho chiles (seeded), 1/2 onion, 4 garlic cloves, 1 can diced tomatoes, 1 tsp each cumin and oregano, 2 bay leaves, 4 cups beef broth, corn tortillas, Oaxaca cheese, onion, cilantro

How to make it: 1. Soak the toasted chiles and blend with onion, garlic, tomatoes and spices. 2. Brown the beef, add sauce, broth and bay leaves and simmer covered 3 hours. 3. Shred the beef and skim the red fat. 4. Dip tortillas in the fat, fill with beef and cheese, fold and fry until crisp. 5. Serve with cups of consomme.

Brisket and Black Bean Quesadilla Recipes

This one is how many diners serve them: grilled wedges stuffed with tender beef brisket, black beans and melted cheese, with little cups of pico, guacamole and sour cream on the side. It is a smart way to use leftover smoked or braised beef from the weekend. Chop the meat small so every bite gets some, and warm it before filling. Any shredded meat works the same way, so try it with leftover pulled pork too. Which dip goes first at your house?

You will need: 2 cups chopped cooked brisket, 1 cup black beans (drained), 1 1/2 cups shredded Jack cheese, 4 large flour tortillas, 1 tbsp oil, pico de gallo, guacamole, sour cream

How to make it: 1. Warm the brisket and beans in a skillet. 2. Layer cheese, meat and beans on half of each tortilla and fold. 3. Cook in a lightly oiled pan 3 minutes per side. 4. Press with a spatula for grill-style lines. 5. Cut and serve with the dips.

Steak Fajita Quesadilla Recipes

Steak fajita quesadillas bring the smoky sizzle of the restaurant platter to a crisp tortilla. Strips of seasoned steak, charred peppers and onions meet pepper jack, with a little cotija on top. Slice the steak very thin and against the grain so every bite stays tender. Leftover steak from Sunday works beautifully here. Steak fans rank this high among quesadilla recipes, and if you like this one, our cheesesteak dinners are close cousins. A squeeze of lime?

You will need: 1 lb flank or skirt steak, 1 tbsp oil, 1 tsp chili powder, 1 tsp cumin, salt, 1 bell pepper, 1 onion, 2 cups shredded pepper jack, 4 large flour tortillas, cotija, 1 lime

How to make it: 1. Season the steak and sear 3 to 4 minutes per side; rest and slice thin. 2. Cook sliced pepper and onion 5 minutes until charred. 3. Layer cheese, steak and vegetables on half of each tortilla and fold. 4. Cook 2 to 3 minutes per side. 5. Top with cotija and lime.

Black Bean and Corn Quesadilla Recipes on a Budget

Black bean quesadillas are cheap, filling and made from pantry staples. Mashing half the beans makes a creamy layer that holds everything together, while corn, peppers and onions add color and crunch. A pinch of cumin and a squeeze of lime give big flavor for pennies. It is a meatless dinner that feeds four for a few dollars, and the filling keeps three days in the fridge. Budget quesadilla recipes like this pair nicely with red beans and rice. Add a jalapeno?

You will need: 1 can black beans (drained), 1 cup corn, 1/2 red bell pepper (diced), 1/2 tsp cumin, 1/2 tsp chili powder, juice of 1/2 lime, 2 cups shredded cheddar, 4 large flour tortillas, 1 tbsp oil, salsa

How to make it: 1. Mash half the beans and stir in the rest with corn, pepper, spices and lime. 2. Spread on half of each tortilla and top with cheese. 3. Fold and cook in a lightly oiled pan 2 to 3 minutes per side. 4. Rest 1 minute. 5. Cut and serve with salsa.

BBQ Chicken Quesadillas

BBQ chicken quesadillas mix smoky barbecue sauce, red onion and cilantro with gooey cheese for a sweet and tangy twist kids love. Use just a thin layer of sauce, stirred into the chicken, so the tortilla stays crisp instead of soggy. Smoked gouda is a great swap for part of the cheese. It is one of the easiest ways to use up leftover chicken. Want a better sauce? Try one of our homemade BBQ sauce styles. Sweet or smoky?

You will need: 2 cups shredded cooked chicken, 1/3 cup barbecue sauce, 1/4 red onion (thinly sliced), 2 tbsp chopped cilantro, 2 cups shredded mozzarella or smoked gouda, 4 large flour tortillas, 1 tbsp butter

How to make it: 1. Toss the chicken with the sauce. 2. Layer cheese, chicken, onion and cilantro over half of each tortilla. 3. Fold and cook in butter 2 to 3 minutes per side. 4. Rest 1 minute. 5. Cut and serve with extra sauce.

Green Chile Chicken Quesadillas

Green chile chicken quesadillas bring a mild, roasted heat that Southwest cooks swear by. Shredded chicken, green chiles, a little tomato and pepper jack melt into a creamy filling with a spoon of cream cheese. Roast fresh poblano or Hatch chiles under the broiler until blistered, or use canned diced chiles for a shortcut. Fold them big, cut them into wide wedges and they eat like takeout. Love that flavor? Try our cheesy green chile bake. Fresh or canned chiles?

You will need: 2 cups shredded cooked chicken, 1 can (4 oz) diced green chiles, 1 diced tomato, 2 oz cream cheese (softened), 1 1/2 cups shredded pepper jack, 1/2 tsp cumin, 4 large flour tortillas, 1 tbsp butter

How to make it: 1. Mix chicken, chiles, tomato, cream cheese and cumin. 2. Spread on half of each tortilla and top with cheese. 3. Fold and cook in butter 2 to 3 minutes per side. 4. Rest 1 minute. 5. Cut and serve with salsa verde.

Leftover Turkey and Cranberry Quesadilla Recipes

The best Thanksgiving leftover rescue might be a quesadilla. Turkey, a thin layer of cranberry sauce and melty white cheddar fry up crisp and golden, sweet and savory in every bite. Spread the cranberry on the cheese side so it melts in without soaking the tortilla. Refrigerate leftovers within two hours and use them within three to four days. It is one of the most fun quesadilla recipes of the year, right next to our leftover turkey bakes. Add a little stuffing?

You will need: 2 cups shredded leftover turkey, 1/3 cup cranberry sauce, 1 1/2 cups shredded white cheddar or sliced brie, 1 cup baby spinach, 4 large flour tortillas, 1 tbsp butter

How to make it: 1. Spread a thin layer of cranberry sauce on half of each tortilla. 2. Top with cheese, turkey and spinach. 3. Fold and cook in butter 2 to 3 minutes per side until golden. 4. Make sure the filling is hot (165 degrees F). 5. Cut and serve.

Veggie Quesadillas With Peppers and Tomatoes

Veggie quesadillas are the clean-out-the-crisper dinner. Sauteed bell peppers, onions and a little zucchini melt into the cheese, and fresh diced tomato and cilantro go on the plate for brightness. Cook the vegetables first until their water cooks off, or the tortilla turns soft. Any color pepper works, and leftover roasted vegetables are even quicker. Vegetables in the diet are linked to better health, and this is a tasty way in. If you have extra peppers, try our stuffed peppers next. Which veggies go in yours?

You will need: 1 bell pepper (sliced), 1/2 onion (sliced), 1 small zucchini (diced), 1 tbsp oil, salt, 1 1/2 cups shredded Jack cheese, 4 flour tortillas, 1 tomato (diced), cilantro

How to make it: 1. Saute pepper, onion and zucchini in oil 6 minutes and season. 2. Layer cheese and vegetables on half of each tortilla and fold. 3. Cook in a dry skillet 2 to 3 minutes per side. 4. Cut into wedges. 5. Serve with diced tomato and cilantro.

Breakfast Quesadilla Recipes With Eggs and Sausage

Breakfast quesadillas are a fast, hand-held start to the day, and they make a great breakfast-for-dinner too. Soft scrambled eggs, browned sausage and cheddar fill a crispy tortilla. Pull the eggs off the heat while they are still a little soft, since they keep cooking inside. Make a batch, wrap and freeze them for busy school mornings, then reheat in a skillet. Fans of make-ahead mornings should see our breakfast burritos. Salsa or hot sauce?

You will need: 6 eggs, 2 tbsp milk, salt, pepper, 1/2 lb breakfast sausage, 1 1/2 cups shredded cheddar, 4 large flour tortillas, 1 tbsp butter, salsa

How to make it: 1. Brown the sausage until no pink remains and drain. 2. Softly scramble the eggs with milk, salt and pepper. 3. Layer cheese, eggs and sausage on half of each tortilla and fold. 4. Cook 2 to 3 minutes per side. 5. Cut and serve with salsa.

Spinach and Mushroom Quesadillas

Spinach and mushroom quesadillas taste rich and savory, like a grown-up version of the classic. Golden mushrooms, garlic and wilted spinach meet creamy mozzarella and a little feta, with chopped parsley and a cherry tomato on top. Brown the mushrooms in a dry pan first until their water is gone, then add oil, for deeper flavor and a crisp tortilla. Squeeze the spinach dry before filling. Mushroom fans will also like our two-bite stuffed mushrooms. Feta or simple?

You will need: 8 oz mushrooms (sliced), 1 tbsp oil, 2 garlic cloves, 4 cups baby spinach, salt, pepper, 1 1/2 cups shredded mozzarella, 1/3 cup crumbled feta, 4 flour tortillas, parsley

How to make it: 1. Brown the mushrooms in a dry pan, then add oil and garlic. 2. Add spinach, cook until wilted and press out liquid. 3. Layer mozzarella, vegetables and feta on half of each tortilla and fold. 4. Cook 2 to 3 minutes per side. 5. Cut and top with parsley.

Apple Pie Dessert Quesadillas

Apple pie dessert quesadillas taste like a warm pie turnover in about ten minutes. Cinnamon apples and a little cream cheese melt between buttery tortillas, then get a coat of cinnamon sugar while hot. Cook the apples until soft and thick first, so the filling is jammy and does not leak. Serve warm with vanilla ice cream or a drizzle of caramel. It is a sweet finish to these quesadilla recipes, and apple lovers should try our glazed apple fritters. Ice cream or caramel?

You will need: 2 apples (peeled, diced), 1 tbsp butter, 3 tbsp brown sugar, 1 tsp cinnamon, 2 oz cream cheese, 4 small flour tortillas, 2 tbsp melted butter, 2 tbsp sugar mixed with 1/2 tsp cinnamon

How to make it: 1. Cook apples in butter with brown sugar and cinnamon 6 to 8 minutes. 2. Spread cream cheese on half of each tortilla and top with apples. 3. Fold, brush with butter and cook 2 minutes per side. 4. Sprinkle with cinnamon sugar. 5. Cut and serve warm.

Sheet Pan Quesadilla Recipes for a Crowd

When the entire team shows up hungry, bake the quesadillas instead of flipping them one at a time. Fill and fold eight tortillas, line them up on two sheet pans, brush the tops with butter and let the oven do the work. Flip once halfway and they come out evenly golden, ready to cut into wedges and pile next to sour cream and salsa. It is the easiest way to scale up quesadilla recipes for parties. Pair them with our game day team snacks. How many will your crowd eat?

You will need: 8 large flour tortillas, 3 cups shredded cooked chicken, 1 tsp chili powder, 4 cups shredded Mexican-style cheese, 1 can black beans (drained), 3 tbsp melted butter, sour cream, salsa

How to make it: 1. Heat the oven to 425 degrees F and brush two sheet pans with butter. 2. Fill half of each tortilla with cheese, chicken, beans and chili powder, then fold. 3. Brush tops with butter. 4. Bake 8 minutes, flip and bake 6 to 8 more until golden. 5. Cut and serve with sour cream and salsa.