Quesadilla Recipes

Not typically known for being the healthiest Mexican-inspired option, these quesadilla recipes use unique ingredients and lighter substitutes without sacrificing any of the intense flavor you love.

First up are our Spicy Chicken Quesadillas. So quick and easy to make, these spicy quesadillas will become a dinnertime go-to meal in no time. To make the dish kid-friendly, simply omit the pickled jalapeño peppers.

When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla. Fill the piza-dillas with shredded chicken and spinach or with zucchini and mushrooms for a vegetarian option.

A gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart. The lime in the yogurt mixture will intensify over time—combine just before serving.

Mashing half of the beans provides creamy texture and helps to seal the quesadillas.

Crushed red pepper gives this barbecue chicken quesadilla a punch of heat. Crisp in a hot skillet with cooking spray instead of butter to save 7g sat fat.

Ready in less than 30 minutes and worthy of a special occasion, these quesadillas are perfect for a weeknight meal or to serve to company.

A sparing amount of cooking spray is key to perfectly crisp quesadillas—too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).

Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.

Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

Mix things up from the traditional steak or chicken quesadilla recipe with this yummy sausage-based dish.

Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles. Sharp cheddar or aged Gruyère cheese could also stand in for the Gouda, if you prefer.

Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side dish for this easy summer dish.

Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the salsa.

Chorizo, smoked pork sausage spiced with cumin and garlic, is often used in traditional Spanish cooking like this quesadilla recipe.

Cotija is a salty aged Mexican cheese that works perfectly in this salmon quesadilla. Shredded Monterey Jack helps hold the quesadillas together.

Fresh herbs and pickled jalapeños brighten up these simple quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.

The sweetness of the mango balances the snappiness of the chile. Top quesadillas with fat-free sour cream and salsa, and serve with spinach and carrot salad.

This intriguing dish is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy.

Most people use 6-inch tortillas for tacos, but we apply healthy new math and use them for quesadillas. Upsizing to an 8-inch tortilla nearly doubles the surface area, meaning twice as much cheesy filling. Suddenly, your sensible meal becomes an 800-calorie heavyweight. Start with a 6-incher, and pile on the lean meats, veggies, and cheese. Crisp in a hot skillet with cooking spray instead of butter to save 7g sat fat.

Leftover cranberry sauce transforms into a spicy salsa for these delicious turkey quesadillas.

Heating all of the quesadillas at the same time in the over is faster than cooking them one at a time in a skillet, allowing this dish to be ready in no time.

Meaty portobellos are paired with flavorful pancetta in this appetizer. Keep the cooked quesadillas warm in an oven set to low heat while you're preparing the rest.

Serve these non-traditional quesadillas with salsa, sour cream, or guacamole. Flip them gently so that the filling stays inside. You can keep the quesadillas warm by placing them in the oven at the lowest setting.

This vegetarian quesadilla dinner is perfect for a Meatless Monday option or to encourage your family to eat more veggies any day of the week.

Chutney adds spice to mango’s tropical sweetness, while queso fresco is soft and creamy. Smoky grilled flavor and salty ham cut through both to create a filling, meaty lunch.