It was my mother who first made a quesadilla in our home about the time I was in high school. Of course, she was the one who did the cooking, but there had never been Mexican food prepared in our home before. She cooked food from a lot of international cuisines, like Greece, Russia, France, India, Ethiopia, and China, but somehow had never been exposed to Mexican. Which is funny to me, because she really loves everything spicy. I think she eats more jalapenos than I do, and I love jalapenos!

The way we all discovered Mexican food was at a restaurant in Park City, Utah. It was there where we fell in love with cheesy quesadillas, as well as other Mexican and Southwestern specialties.

And being my mother, she went home and made them herself. So this is recipe I’m presenting for quesadillas is how I learned how to make them, from copying my mother’s technique. I honestly think they’re better than in any restaurant – browned, crispy, with cheesy wonderful goodness inside. Whatever ingredients you choose will work, I promise you, as long as there’s enough cheese to hold everything together!

And that’s the fun part. Today I’m simply using chicken, purple onion, red bell pepper, poblano pepper, cilantro, and lots of Monterey jack cheese. Plus tortillas, of course. But you can add any meat, any kind of cheese, and any accessory ingredients.

On two different occasions, back when I catered, I made quesadillas to order at parties. I had 2 skillets going, and used smaller tortillas, since one larger one can easily fill a person to the brim! The guests got to pick their ingredients. I even had chopped mango, which I love to mix with spicy beef and cilantro in quesadillas. Avocados work well, and are a good meat substitute, if necessary. It’s a really fun thing to do, even at your own party. For a smaller group, of course.

In any case, today I present to you my way of making quesadillas. This will hopefully inspire you to try your own, using your favorite ingredients!


Olive oil
Red bell pepper, diced
Poblano pepper, diced
Purple onion, diced
Tortillas, I used a multi-grain variety
Grilled chicken, I used one I’d marinated in a lime-garlic marinade, then grilled, sliced thinly
Grated cheese, I used Monterey jack
Chopped cilantro
Hot sauce or salsa for serving

Heat a little olive oil over medium heat in a skillet, then add all of the peppers and onion. Saute just until soft and set aside.

Get out another skillet and place it over medium-high heat. Have all of the ingredients nearby; the quesadilla cooking process goes fairly quickly.

First begin by adding about 1 tablespoon of butter to the hot skillet. It will brown, but that’s good. Place the tortilla in the skillet.

Working quickly, place half of the cheese allotted per quesadilla on top of the tortilla, then place the chicken slices over the top.

Quickly add the chopped cilantro and the remaining cheese. Top with another tortilla. Press down on it, then reduce the heat to practically nothing, and place a lid on the skillet.

After a few minutes, flip over the quesadilla. That’s why it’s important to lower the heat, because you need the cheese to be melted to keep the two tortillas sticking together. Otherwise you won’t be able to successfully flip it.

Raise the heat just a little bit to get some browning on the other side, but leave the lid on to heat everything through on the inside. Remove the quesadilla from the skillet and let it rest for about 5 minutes on a cutting board. It will cut better when you rest it.


Continue with remaining tortillas if you’re making more.

I am a huge fan of salsa, but for these quesadillas, I used green and red hot sauces that were given to me by Richard, from REM Cooks, when I met him in Dallas. He has recipes on his blog for both of these hot sauces, so if you have an abundance of chile peppers coming up in your garden, check them out.

Quesadillas are best hot or warm, when they’re really crispy. The butter really does the trick in this recipe, but making adjustments with the flames help as well. If you have an electric stove – I’m sorry, I can’t help you. You probably have to be a little more careful!

45 thoughts on “Quesadillas

  1. I’ve always loved the idea of eating quesadillas (never made them myself) but when I haver ordered them in restaurants I’ve always been disappointed. Your quesadillas definitely do not look disappointing at all and I can’t wait to try making them. The flipping bit looks tricky… Have a great weekend!

  2. These quesadillas look fantastic! Too often nowadays I feel like quesadillas (namely in restaurants) are greasy bread and just a little bit of cheese, but these seem like a great option for home.

    • I never order them out. I’ve spoiled myself, I guess, since it’s so much fun to add good ingredients of your own choosing, and cook them properly. And they should be cheesy!!!

  3. Your photos are mouthwatering… :-) We make quesadillas quite often, my last “improvised” version had kale and a white bean puree. Turned out delicious, but my photos were pathetic. I bagged the blog post… now you show off with magazine quality pictures of quesadillas, and I feel I should make those again just for the fun of it…


  4. I love love love quesadillas! I need to find a way to make my own here. As you know, FRANCE is not great for foreign foods! It is virtually impossible to find Mexican food here… These look absolutely delicious and I would give just about anything to taste them for real :-)

  5. You just can’t beat a quesadilla for a versatile lunch (or breakfast or dinner). It sounds like your mom was a bit cutting edge,

  6. My boys love quesadillas and yes they love jalapenos too. We make them quite frequently at home even though my mom rarely made them when I was growing up, just like you. I love how you can really put anything inside them and let the cheese provide its binding magic. The flipping part still can be the tricky part. Take Care, BAM

  7. We love quesedillas! Well, we love anything that has cheese in it ;-) I’ve never made them with butter before, that sounds interesting! The simplest version I make is when I don’t have a kitchen available (e.g. camping, boating) but just a grill. Then I stuff two tortillas with grated cheese and store-bought chunky salsa, and then simply grill them on both sides. (No meat included as it is a side dish to what we’re grilling.) I should actually do a post on them, because they are so good ;-)

  8. My mother was always a basic meat & potatoes sort of cook and I never had the chance to taste any Mexican food until many years after leaving home. Of course in Massachusetts, it took a while for us to get any Mexican style restaurants and most were very disappointing. This definitely looks mouth watering and now that I’ve ventured into some Mexican cooking, this is going to be on my list very soon.

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