18 Simple Easy Quesadilla Recipes Delicious

Who says delicious has to be complicated? Dive into the world of quesadillas with our roundup of 18 Simple & Easy Quesadilla Recipes that promise to spice up your mealtime without the fuss. Perfect for busy weeknights or lazy weekends, these cheesy, crispy delights are all about comfort, flavor, and simplicity. Ready to transform your kitchen into a quesadilla haven? Let’s get cooking!

Cheesy Chicken Quesadilla

These Cheesy Chicken Quesadillas are the perfect blend of gooey cheese, tender chicken, and crispy tortillas, making them a hit for any meal of the day.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 4 large flour tortillas
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, red bell pepper, green onions, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp chili powder. Mix well.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet, then spread half of the chicken mixture evenly over the tortilla. Top with another tortilla.
3. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas and chicken mixture, using the remaining 1 tbsp olive oil.
4. Cut each quesadilla into wedges and serve hot.

The secret to these quesadillas’ irresistible texture is the double layer of cheese, which melts into every nook and cranny of the chicken and veggies.

Tip: For an extra crispy exterior, press down lightly on the quesadilla with a spatula while cooking.

Vegetable Quesadilla with Avocado

These Vegetable Quesadillas with Avocado are a vibrant, quick-fix meal that packs a punch of flavor and nutrition, perfect for those busy weeknights.

Ingredients

• 2 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 ripe avocado, sliced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add red bell pepper and red onion, cooking for 3-4 minutes until slightly softened.
2. Stir in black beans, corn, ground cumin, chili powder, and salt. Cook for another 2 minutes, then remove from heat.
3. Place one tortilla in the skillet. Sprinkle half of the Monterey Jack cheese evenly over the tortilla.
4. Spread the vegetable mixture over the cheese, then top with avocado slices and remaining cheese. Place the second tortilla on top.
5. Cook for 2-3 minutes on each side, or until the tortillas are golden and crispy and the cheese is melted.
6. Remove from skillet, sprinkle with fresh cilantro, and slice into wedges.

The creamy avocado and crispy tortilla create a delightful contrast, while the spices bring a warm, comforting flavor to every bite.

Tip: For an extra kick, serve with a side of salsa or a dollop of sour cream.

Beef and Bean Quesadilla

These Beef and Bean Quesadillas are the perfect blend of hearty and comforting, packed with flavor and ready in just minutes. Ideal for a quick dinner or a satisfying snack!

Ingredients

• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup refried beans
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef, salt, cumin, and chili powder. Cook for 5-7 minutes, breaking it apart until browned.
2. Spread refried beans evenly over two tortillas. Top with the cooked beef, cheddar cheese, diced onions, and chopped cilantro.
3. Place the remaining tortillas on top to form quesadillas. Press down gently.
4. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden and the cheese is melted.
5. Cut into wedges and serve hot. The crispy exterior and gooey cheese interior make every bite irresistible.

Tip: For an extra crunch, lightly butter the outside of the tortillas before cooking.

Spinach and Mushroom Quesadilla

Spinach and Mushroom Quesadillas are the perfect blend of earthy mushrooms and fresh spinach, all wrapped up in a crispy tortilla with gooey cheese. It’s a quick, satisfying meal that’s sure to please.

Ingredients

• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5 minutes until they start to soften.
2. Add the spinach, salt, black pepper, and garlic powder to the skillet. Cook for another 2 minutes until the spinach wilts. Remove from heat.
3. Brush one side of each tortilla with the remaining olive oil. Place two tortillas, oiled side down, in a clean skillet over medium heat.
4. Sprinkle 1/4 cup of cheese on each tortilla, then evenly distribute the mushroom and spinach mixture on top. Sprinkle another 1/4 cup of cheese over the vegetables, then top with the remaining tortillas, oiled side up.
5. Cook for 3-4 minutes on each side, until the tortillas are golden brown and the cheese is melted.

The key to these quesadillas is the double layer of cheese, which ensures every bite is as melty and delicious as the last.

Tip: For an extra crispy exterior, press down lightly on the quesadillas with a spatula while they cook.

BBQ Chicken Quesadilla

Transform your BBQ chicken leftovers into something spectacular with these irresistibly cheesy and smoky BBQ Chicken Quesadillas.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup finely diced red onion
• 4 large flour tortillas
• 2 tbsp unsalted butter, melted

Instructions

1. In a medium bowl, toss the shredded chicken with 1/2 cup BBQ sauce until evenly coated.
2. Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle with 1/4 cup cheddar cheese, 1/4 cup Monterey Jack cheese, 1/4 of the BBQ chicken, and 1 tbsp diced red onion. Top with another tortilla.
3. Brush the top tortilla with melted butter. Cook for 3-4 minutes until the bottom is golden and the cheese begins to melt. Carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.
4. Repeat with the remaining tortillas and filling. Cut each quesadilla into wedges and serve warm.

The magic of this recipe lies in the perfect balance of smoky BBQ sauce with the gooey, melted cheeses, all hugged by a crispy tortilla.

Tip: For an extra crunch, cook the quesadillas in a panini press instead of a skillet.

Black Bean and Corn Quesadilla

These Black Bean and Corn Quesadillas are a vibrant, filling meal that comes together in just minutes, perfect for those busy weeknights when you need something satisfying yet simple.

Ingredients

• 1 tablespoon olive oil
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the black beans, corn, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the corn is tender and the mixture is heated through.
2. Lay out the tortillas on a clean surface. Divide the bean and corn mixture evenly among the tortillas, spreading it over one half of each. Sprinkle with Monterey Jack cheese and cilantro, then fold the tortillas over to cover the filling.
3. Wipe the skillet clean and return it to medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted. Serve hot with salsa on the side.

The combination of creamy black beans, sweet corn, and melted cheese creates a delightful contrast of textures and flavors that’s hard to resist.

Tip: For an extra kick, add a diced jalapeño to the bean and corn mixture.

Shrimp Quesadilla with Lime

These Shrimp Quesadillas with a zesty lime twist are a quick, flavorful meal that’ll transport your taste buds straight to the coast.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/2 cup sour cream (for serving)

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, chili powder, cumin, and salt until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and drizzle with lime juice.
3. Lay out the tortillas on a clean surface. Divide the cooked shrimp, Monterey Jack cheese, and cilantro evenly among the tortillas, placing the ingredients on one half of each.
4. Fold the tortillas over the filling to create half-moons. Cook each quesadilla in a dry skillet over medium heat for 2-3 minutes per side, until the tortillas are golden and the cheese is melted.
5. Serve hot with a dollop of sour cream on the side.

The bright lime juice cuts through the richness of the cheese, making every bite perfectly balanced.

Tip: For an extra kick, add a sliced jalapeño to the filling before cooking.

Breakfast Quesadilla with Eggs and Cheese

Start your morning with a twist by whipping up this Breakfast Quesadilla with Eggs and Cheese — it’s a hearty, flavorful way to kick off your day.

Ingredients

• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 large flour tortillas

Instructions

1. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add diced bell peppers and onions, sautéing for 3-4 minutes until softened.
3. Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are fully set, about 3-4 minutes.
4. Place one tortilla in a clean skillet over medium heat. Spread half of the cooked eggs and vegetables over the tortilla, then sprinkle with half of the cheddar cheese. Top with the second tortilla.
5. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
6. Remove from the skillet, let it cool for a minute, then slice into wedges and serve.

The magic of this quesadilla lies in the melty cheese and fluffy eggs encased in a crispy tortilla — a simple yet satisfying breakfast that feels like a treat.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder to the egg mixture before cooking.

Pulled Pork Quesadilla

Transform your leftover pulled pork into a mouthwatering quesadilla that’s crispy on the outside and irresistibly cheesy inside.

Ingredients

• 2 cups pulled pork, cooked and shredded
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup barbecue sauce
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a bowl, mix the pulled pork with barbecue sauce, smoked paprika, garlic powder, salt, and pepper until well combined.
2. Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle with 1/2 cup of cheese, spread half of the pork mixture, then add 1/4 cup diced red onion and 1 tbsp chopped cilantro. Top with another 1/2 cup of cheese and a second tortilla.
3. Cook for 3-4 minutes until the bottom is golden and the cheese starts to melt. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is fully melted.
4. Repeat with the remaining ingredients to make a second quesadilla.
5. Cut into wedges and serve hot. The smoky sweetness of the barbecue pork pairs perfectly with the sharpness of the Monterey Jack, creating a flavor-packed meal that’s sure to impress.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking to ensure even browning.

Turkey and Cheese Quesadilla

Who says quesadillas are just for lunch? This Turkey and Cheese Quesadilla is a quick, satisfying meal that’s perfect for any time of day, packed with gooey cheese and savory turkey.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked turkey
• 1 cup shredded Monterey Jack cheese
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped green onions
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add red bell pepper and green onions, sautéing for 2 minutes until slightly softened.
2. Sprinkle half of the cumin, salt, and black pepper over the vegetables, stirring to combine.
3. Place one tortilla in the skillet. Layer with half of the cheese, all of the turkey, the sautéed vegetables, and the remaining cheese. Sprinkle the remaining cumin, salt, and black pepper on top.
4. Top with the second tortilla, pressing down gently. Cook for 3-4 minutes on each side, until the tortilla is golden brown and the cheese is melted.
5. Remove from the skillet, let it sit for a minute, then cut into wedges and serve.

The secret to this quesadilla’s irresistible pull? The Monterey Jack cheese melts into the perfect creamy texture, while the cumin adds a warm, earthy note that complements the turkey beautifully.

Tip: For an extra crispy exterior, brush the outside of the tortillas with a little more olive oil before cooking.

Sweet Potato and Black Bean Quesadilla

These Sweet Potato and Black Bean Quesadillas are a hearty, flavorful twist on the classic, packed with creamy sweet potatoes and protein-rich black beans for a satisfying meal.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 cup canned black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, sliced, for serving
• Sour cream, for serving

Instructions

1. Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 20 minutes, until tender and slightly caramelized.
2. In a large bowl, mash half of the black beans lightly with a fork. Stir in the remaining whole beans and roasted sweet potatoes.
3. Heat a large skillet over medium heat. Place one tortilla in the skillet, sprinkle with 1/4 of the cheese, then spread 1/4 of the sweet potato and black bean mixture over half of the tortilla. Sprinkle with cilantro and fold the tortilla over the filling. Cook for 2-3 minutes per side, until golden and crispy. Repeat with remaining tortillas and filling.
4. Serve the quesadillas hot, topped with avocado slices and a dollop of sour cream.

The combination of smoky spices, creamy sweet potato, and crispy tortilla makes these quesadillas irresistibly good, with a perfect balance of textures and flavors.

Tip: For an extra kick, add a sprinkle of chili powder to the sweet potatoes before roasting.

Philly Cheesesteak Quesadilla

Transform the classic Philly cheesesteak into a crispy, cheesy quesadilla that’s perfect for a quick lunch or game-day snack.

Ingredients

• 1 tbsp olive oil
• 1/2 green bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 1/2 lb ribeye steak, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded provolone cheese
• 1/4 cup mayonnaise
• 1 tbsp Worcestershire sauce

Instructions

1. Heat olive oil in a large skillet over medium heat. Add bell pepper and onion, cooking for 5 minutes until softened.
2. Add ribeye steak, salt, and black pepper to the skillet. Cook for 4-5 minutes until the steak is no longer pink. Stir in Worcestershire sauce and remove from heat.
3. Spread mayonnaise on one side of each tortilla. Place two tortillas, mayonnaise-side down, in a clean skillet over medium heat.
4. Sprinkle half of the provolone cheese on each tortilla, then top with the steak mixture and remaining cheese. Cover with the remaining tortillas, mayonnaise-side up.
5. Cook for 3-4 minutes per side until the tortillas are golden brown and the cheese is melted.

The combination of tender steak, melted provolone, and crispy tortilla creates a mouthwatering texture contrast that’s hard to resist.

Tip: For an extra kick, add a few slices of jalapeño to the filling before cooking.

Buffalo Chicken Quesadilla

Spice up your mealtime with these Buffalo Chicken Quesadillas, a perfect blend of zesty and cheesy that’s sure to be a hit.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat a large skillet or griddle over medium heat.
2. In a bowl, mix the shredded chicken with 1/2 cup buffalo sauce until evenly coated.
3. Spread 1/4 cup ranch dressing over one half of each tortilla.
4. Divide the buffalo chicken mixture evenly among the tortillas, placing it on top of the ranch dressing.
5. Sprinkle 1/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese over the chicken on each tortilla.
6. Fold the tortillas in half over the filling and brush the outsides with melted butter.
7. Cook each quesadilla for 3-4 minutes per side, until golden brown and the cheese is melted.
8. Remove from heat, let cool for a minute, then slice into wedges.

The crispy exterior gives way to a molten center, where the bold flavors of buffalo and cool ranch create a irresistible contrast.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking.

Greek Quesadilla with Feta and Olives

Bring a taste of the Mediterranean to your table with this Greek Quesadilla, a delightful twist on the classic that’s packed with feta, olives, and fresh herbs.

Ingredients

• 4 large flour tortillas
• 1 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives, sliced
• 1/4 cup red onion, finely diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat and brush with 1 tbsp olive oil.
2. Place one tortilla in the skillet, sprinkle with 1/2 cup feta cheese, 1/4 cup olives, 2 tbsp red onion, 1/2 tsp oregano, 1/4 tsp garlic powder, and 1/8 tsp black pepper.
3. Top with another tortilla and press down gently. Cook for 3-4 minutes until the bottom is golden and crispy.
4. Carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden and the cheese is melted.
5. Repeat with the remaining tortillas and ingredients.
6. Cut into wedges and serve warm.

The briny olives and creamy feta create a bold flavor contrast, while the crispy tortilla adds the perfect crunch.

Tip: For an extra touch, serve with a side of tzatziki sauce for dipping.

Chocolate and Banana Dessert Quesadilla

Who says quesadillas are just for savory fillings? This Chocolate and Banana Dessert Quesadilla is a sweet twist on the classic, perfect for satisfying those late-night cravings or impressing guests at your next brunch.

Ingredients

• 2 large flour tortillas (8-inch)
• 1/2 cup chocolate chips
• 1 medium banana, thinly sliced
• 1 tablespoon unsalted butter, melted
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat a large skillet over medium heat.
2. Place one tortilla on a flat surface. Sprinkle 1/4 cup chocolate chips and half of the banana slices evenly over one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with the second tortilla.
3. Brush the top of each quesadilla with melted butter, then sprinkle with 1/2 tablespoon sugar and 1/4 teaspoon cinnamon.
4. Carefully transfer one quesadilla to the skillet, buttered side down. Cook for 2-3 minutes until the bottom is golden and the chocolate begins to melt. Brush the top with butter, sprinkle with the remaining sugar and cinnamon, then flip and cook for another 2-3 minutes until golden. Repeat with the second quesadilla.
5. Remove from the skillet, let cool for a minute, then slice into wedges and serve warm.

The contrast of the crispy, cinnamon-sugar crust with the gooey chocolate and soft banana inside makes every bite irresistible.

Tip: For an extra indulgent touch, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Jalapeno Popper Quesadilla

Spice up your quesadilla game with this Jalapeno Popper Quesadilla, blending creamy, spicy, and cheesy flavors into one irresistible dish.

Ingredients

• 2 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 2 jalapenos, seeded and finely diced
• 1/4 cup cooked bacon, crumbled
• 1 tbsp butter
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. In a bowl, mix the cream cheese, cheddar cheese, diced jalapenos, crumbled bacon, garlic powder, and salt until well combined.
2. Spread the mixture evenly over one tortilla, then top with the second tortilla.
3. Melt the butter in a large skillet over medium heat. Carefully add the quesadilla and cook for 3-4 minutes on each side, until golden brown and the cheese is melted.
4. Remove from the skillet, let it cool for a minute, then slice into wedges.

The magic of this quesadilla lies in the creamy texture of the cream cheese paired with the crunch of bacon and the kick of jalapenos, making every bite a flavor explosion.

Tip: For an extra crispy exterior, brush the outside of the tortillas with a little more butter before cooking.

Taco Quesadilla with Ground Beef

Who says you have to choose between tacos and quesadillas? This Taco Quesadilla with Ground Beef combines the best of both worlds for a meal that’s sure to become a weeknight favorite.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1/2 cup water
• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1/2 cup salsa
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft, about 3 minutes.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Drain excess fat.
3. Stir in taco seasoning and water. Simmer for 5 minutes until the mixture thickens.
4. Place a tortilla in a clean skillet over medium heat. Sprinkle 1/2 cup cheese on half of the tortilla, top with 1/4 of the beef mixture, then fold the tortilla over. Cook for 2 minutes per side until golden and crispy. Repeat with remaining tortillas.
5. Serve hot with salsa, sour cream, and cilantro on top.

The crispy tortilla paired with the savory beef and melted cheese creates a texture and flavor combo that’s irresistibly satisfying.

Tip: For an extra kick, add a diced jalapeño to the beef mixture while cooking.

Hawaiian Quesadilla with Ham and Pineapple

Bring a taste of the tropics to your table with this Hawaiian Quesadilla, a sweet and savory twist on the classic that’s sure to delight.

Ingredients

• 4 large flour tortillas
• 1 cup shredded mozzarella cheese
• 1 cup diced ham
• 1 cup diced pineapple
• 1/4 cup chopped green onions
• 2 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat a large skillet over medium heat.
2. Brush one side of each tortilla with melted butter and sprinkle lightly with garlic powder and smoked paprika.
3. Place one tortilla, buttered side down, in the skillet. Top with 1/2 cup mozzarella, 1/2 cup ham, 1/2 cup pineapple, and 2 tbsp green onions.
4. Cover with another tortilla, buttered side up, and cook for 3-4 minutes until the bottom is golden and the cheese begins to melt.
5. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is fully melted.
6. Repeat with the remaining tortillas and ingredients.
7. Cut each quesadilla into wedges and serve warm.

The combination of juicy pineapple and smoky ham under a blanket of melted cheese creates a irresistible contrast of flavors and textures that’s perfect for a quick lunch or a fun dinner.

Tip: For an extra crispy exterior, press down lightly on the quesadilla with a spatula while cooking.

Conclusion

We hope these 18 simple and easy quesadilla recipes inspire your next meal! Perfect for busy weeknights or lazy weekends, there’s something for everyone to love. Don’t forget to try your favorites, leave a comment sharing which one you loved the most, and pin this article on Pinterest for your next cooking adventure. Happy cooking!