Are you looking for an easy-to-make, protein-packed comfort food dish? If so, look no further than the delicious and versatile quesadilla. This classic Mexican dish is loved worldwide as it can be easily customized with any type of filling—veggie or meat.
Not only is a quesadilla quick to whip up in your kitchen, whether at home or on the go, but it's incredibly healthy too! With our simple and flavorful recipe below that's made right in your own toaster oven, you'll get all of your daily macro needs fulfilled between protein, fats, and carbs - but you'll also have this scrumptious meal ready in just 15 minutes!
Related: Educational Resources and More
Quesadilla Ingredients
- 1 Large Corn or Flour Tortilla
- 1/3 Cup of Canned Refried Beans or homemade beans (black beans are preferred)
- 1/4 Cup of Shredded Mexican Style Cheese
- 1/4 Cup of Store Bought or Homemade Salsa
- ½ Cup of Pre-Cooked Shredded Chicken
Instructions
- First, Spread a tortilla evenly with 1/3 cup of refried beans.
- Next, spread 1/4 cup of salsa over the beans.
- Add your protein of choice and top it with your shredded cheese.
- Fold the tortilla in half and set it on a toaster oven rack.
- Make sure to use the setting labeled "toast" and toast until lightly browned or until the cheese begins to melt. Once it is done, cut it into triangles and dig in!
Vegan Alternative
Ingredients
- Chopped poblano peppers
- 1 large flour tortilla
- 1/4 Cup of shredded vegan cheese
- 1 baked potato or sweet potato mashed with no skin
- 1/3 diced red bell pepper
- 1/3 Cup of cooked black beans
- 1/3 Cup of chopped onions
- 1 serrano pepper, thinly sliced, optional
- (Optional) Vegan meat or firm tofu
Preparation and Cooking Instructions:
- First, Spread a tortilla evenly with 1/3 cup of cooked black beans.
- Next, spread 1/3 cup of poblano peppers over the black beans.
- Add 1/3 cup of diced red bell pepper.
- Add the potato or sweet potato filling on top of the beans and peppers.
- (Optional) add vegan meat or tofu to add more protein
- Top it off with your chopped white onions, vegan cheese, and serrano peppers.
- Fold the tortilla in half and set it on a toaster oven rack.
- Make sure to use the setting labeled "toast" and toast until lightly browned or until the cheese begins to melt. Once it is done, cut it into triangles and dig in!
Optional Toppings and Garnishes
Quesadillas are always tastier with some homemade salsa or guacamole. Feel free to follow our salsa and guac recipe to elevate your quesadilla!
Homemade Guacamole:
- 1-2 large ripe avocados
- 1/3 cup of finely diced red onion
- 1 finely chopped large ripe tomato
- 3 tbsp of finely chopped fresh cilantro
- 1 finely diced jalapeno pepper with the seeds removed
- 1 minced garlic clove
- 1 ripe lime, juiced
- 1/2 tsp of sea salt or Himalayan salt
Preparation Instructions
- Slice one avocado in half and remove the pit. Then scoop the inside of the avocado and put it into a medium mixing bowl
- Be sure to mash the avocado with a fork until you reach a smooth, creamy consistency
- Add the remaining ingredients and mix them all together. Taste and add salt or black pepper to enhance the flavor.
Homemade Salsa:
- 2-4 large ripe tomatoes. Be sure to remove the core and chop it into quartered sections
- 1/2 red onion. Be sure to peel and chop into quartered sections
- 2-3 peeled garlic cloves
- 2 jalapenos or serrano chillis. Remove the core, seeds, and stem
- 1/3 cup of fresh cilantro
- 2-3 tablespoons of fresh lime juice
- 2-3 teaspoons ground cumin spice
- 2-3 teaspoons granulated sugar (optional)
- 1 1/2 teaspoons of sea salt or Himalayan salt
- 3 ounces of canned diced green chiles with your preferred spice level
Preparation Instructions:
- First, add the fresh chopped tomatoes, red onion, peeled garlic cloves, chopped peppers, fresh cilantro, lime juice, 2 tsp cumin, 2 tsp granulated sugar (optional), and sea salt in a food processor. Pulse until the contents are fine and well blended.
- Lastly, add in your canned green chili peppers. Then, puree until you reach a smooth, chunky consistency. Taste, then add more cumin and spices for more flavor. Top it off with your quesadilla and dig in!
How to Freeze and Store
Freezing your quesadillas is the perfect way to meal prep and save extra time you might not have. This delicious meal will make you want to have quesadillas every day because they’re just that easy and fast to make!
To Freeze:
Place your quesadillas in a plastic or glass container and stack the quesadillas on top of each other. Be sure to place parchment paper between each layer of quesadillas so that they don't freeze and stick to each other. For best quality and freshness freeze for 2 months or store in the fridge for 3 to 4 days.
If this recipe has your taste buds tingling and your mouth watering, and you're interested in finding more health-curated recipes, check us out at HUMBLEROOTS for everything fitness related!
Concluding Thoughts
You deserve a break today; this recipe is the perfect way to do it. It is not only delicious but also healthy and high in protein. As an added bonus, it is fast and easy to make so that you can have more time for yourself. We've got you covered if you're looking for a vegan alternative. So what are you waiting for? Preheat that oven and get to cooking! This dish is delicious, healthy, high in protein, fast, and easy!
