Best Quick Quesadillas Recipes

QUICK CHICKEN QUESADILLAS

Steps:

• Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

QUICK SHRIMP QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
• Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
• Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

QUICK AND EASY CHICKEN QUESADILLAS

Steps:

• Drain water from canned chicken and canned tomatoes and chiles.
• flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
• Spead mixture over one side of tortillas as thin
• or as thick as you like.
• Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
• Brown tortilla on one until side crispy then flip and do the same on other side.
• Place tortillas on plate to cool.
• Serve with LIPTON Spanish Rice mix for complete meal if desired.

QUICK BLACK BEAN QUESADILLAS

Steps:

• In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic., Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over., Cook on a griddle coated with cooking spray over low heat, 1-2 minutes on each side or until cheese is melted. Cut into wedges.

QUICK QUESADILLAS

Steps:

• Lay one tortilla on a cookie sheet.
• Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet.
• Cover with second tortilla.
• Bake at 350 degrees (F) for about 10 minutes, or until tortilla begins to turn golden brown.
• Cut with a pizza cutter into quarters (or eighths) and serve hot with salsa, sour cream or quacamole.

QUICK TACO QUESADILLAS

Steps:

• Preheat oven to 425°F. Cook meat with Taco Seasoning Mix as directed on package.
• Heat Tortillas as directed on package. Spoon meat mixture onto bottom halves of tortillas; top with cheese and Salsa. Fold tortillas in half; place on baking sheet sprayed with cooking spray.
• Bake 8 to 10 min. or until heated through.

QUICK CHICKEN QUESADILLAS

Steps:

• Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

QUICK CARIBBEAN QUESADILLAS

Steps:

• In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• Preheat the oven to 250 degrees F (120 degrees C).
• Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
• To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

QUICK CHICKEN & BLACK BEAN QUESADILLAS

Steps:

• Begin preheating oven to 375°F.
• Place chunk chicken in small bowl and flake lightly with fork.
• Combine spices in small bowl and sprinkle evenly over chicken.
• Toss well to coat.
• Set chicken mixture aside for 10 minutes.
• Place one tortilla on a baking pan.
• Spoon half the chicken mixture onto tortilla and spread evenly to within 1/4" of edge.
• Spoon half the can of black beans on top of the chicken and spread evenly.
• Sprinkle half the cheese on top of the beans, spreading evenly.
• Top fillings with another tortilla.
• Spray top tortilla lightly with non-stick cooking spray.
• Repeat process with two remaining tortillas and fillings.
• Bake at 375°F for 10-15 minutes or until tortilla edges are slightly crisp and center is warm.
• Remove from oven and allow to cool for 2 minutes.
• Using a pizza cutter, carefully cut each quesadilla into 4-6 wedges.
• If desired, serve with individual bowls of salsa and/or sour cream for dipping.
• Serves 2-3 as a meal, 4-8 as an appetizer.

QUICK AND HEALTHY BLACK BEAN QUESADILLAS

Steps:

• Mash beans.
• Add salsa, seasoning, and onion. Mix well.
• Divide filling onto two tortillas. Top with cheese and the remaining two tortillas.
• Spray griddle or skillet with non-fat cooking spray and brown tortillas on both sides.
• Use pizza cutter to cut into wedges.
• Serve with guac, sour cream, or salsa on the side.

QUICK & EASY DINNER: QUESADILLAS

Steps:

• In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
• Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
• Carefully fold the top half over so the quesadilla is a half-moon shape.
• Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
• Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS

Steps:

• In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

QUICK CARIBBEAN QUESADILLAS

Steps:

• 1. In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas. 2. Preheat the oven to 250 degrees F (120 degrees C). 3. Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining. 4. To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS

Steps:

• In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

QUICK BEAN QUESADILLAS

Steps:

• Spread 1/4 cup refried beans over each of 4 tortillas.
• Place 1 bean-topped tortilla in 10-inch skillet over medium heat. Spread 2 tablespoons dip over beans. Top with additional tortilla. Heat 5 minutes.
• With large pancake turner, turn quesadilla; heat 1 to 2 minutes longer. Repeat with remaining tortillas and dip.
• Cut each quesadilla into 8 wedges. Serve with guacamole and salsa.

QUICK AND EASY QUESADILLAS

Steps:

• Veggie: Heat oven to 350. Place zucchini, squash, pepers on baking sheet; brush with olive oil. Bake 10 minutes. Reserve 1/2 cup vegetables. Place 4 tortillas on foil-lined baking sheet. Top tortillas with 1/2 remaining vegetable mixture, 1/3 cup sliced black olives, 1/2 lb sliced brie, 1 tsp. fresh tarragon. Top with 4 more tortillas, remaining vegetable mixture, 1/3 cup black olives, 1/2 lb. brie and 1 tsp. tarragon. Top with 4 tortillas and reserved vegetables. Bake 10 minutes, or until cheese is melted. Chorizo: Heat oven to 350. Combine tomatoes and cumin, season with salt and pepper. Cook chorizo 2 minutes in skillet over medium heat. Place tortillas on foil-lined baking shet. Top with chorizo, cheese and spinach. Top with 4 additional tortillas. Bake 10 minutes or until cheese has melted. Top with tomato mixture, add fresh cilantro, if desired. Southwestern: Lightly season steak with salt and pepper. Grill or boril steak 8 minutes, or until thermometer reads 140 for medium-rare, turning once. Slice steak. Combin corn, tomatoes and cilantro in bowl. Place tortillas on work surface. Add corn, steak and cheese. Top with 4 additional tortillas. Cook each quesadilla 3 minutes in skillet over medium heat, or until cheese is melted, turning once. Garnish with guacamole, if desired. Tuna: Heat over to 350. In bowl, using fork, combine tuna, peppers, parsley and capers. Place 2 tortillas on baking sheet. Top with tuna mixture. Sprinkle with cheese. Top with 2 more tortillas. Bake 5 minutes or until cheese is melted. Top with field greens and drizzle with dressing.

QUICK VEGAN QUESADILLAS

Steps:

• Drain the beans and place in a food processor or blender with the next five ingredients.
• Process until very smooth, 1 to 2 minutes.
• Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
• Sprinkle with chopped onions and salsa.
• Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
• Flip and cook the second side for 1 minute. Remove from the pan and cut in half.
• Repeat with the remaining tortillas.