Quesadillas are a delicious and versatile dish that can be made in minutes. They’re perfect for a quick and easy weeknight meal, or as a snack or appetizer. And the best part is, you can customize them to your liking with your favorite fillings.
In this blog post, we’ll show you how to make frying pan quesadillas. We’ll also share some tips for making the perfect quesadilla, and some ideas for fillings.
Ingredients
For the quesadillas:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 (6-inch) flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For the salsa:
- 1 (15-ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1 jalapeno pepper, seeded and minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
2. Add the black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Bring to a simmer and cook for 5 minutes, or until the vegetables are heated through.
3. Spread 1/2 cup of the filling down the center of each tortilla. Top with 1/4 cup of the cheddar cheese and 1/4 cup of the Monterey Jack cheese.
4. Fold the tortillas in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortillas are golden brown.
5. Serve the quesadillas with the salsa.
Tips for Making the Perfect Quesadilla
- Use fresh, high-quality ingredients. The better the ingredients, the better the quesadilla will be.
- Don’t overload the tortillas. If you put too much filling in the tortillas, they will be difficult to fold and cook evenly.
- Cook the quesadillas over medium heat. If you cook them over too high heat, the tortillas will burn before the cheese has a chance to melt.
- Be patient when cooking the quesadillas. It takes a few minutes for the cheese to melt and the tortillas to brown. Don’t rush the process, or you’ll end up with undercooked quesadillas.
Ideas for Fillings
The possibilities are endless when it comes to fillings for quesadillas. Here are a few ideas to get you started:
- Cheese: cheddar, Monterey Jack, mozzarella, pepper Jack, queso fresco
- Meat: chicken, beef, pork, shrimp, fish
- Vegetables: bell peppers, onions, mushrooms, tomatoes, corn, black beans, pinto beans
- Sauces: salsa, guacamole, sour cream, pico de gallo
Conclusion
Quesadillas are a delicious and versatile dish that can be made in minutes. They’re perfect for a quick and easy weeknight meal, or as a snack or appetizer. And the best part is, you can customize them to your liking with your favorite fillings.
So next time you’re looking for a quick and easy meal, give frying pan quesadillas a try. You won’t be disappointed!
Popular Questions
Q: What is the best type of tortilla to use for quesadillas?
A: Flour tortillas are the best type of tortilla to use for quesadillas because they are soft and pliable. Corn tortillas can also be used, but they are more likely to break when folded.
Q: Can I make quesadillas ahead of time?
A: Yes, you can make quesadillas ahead of time and reheat them when you’re ready to eat. To reheat quesadillas, place them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and the tortillas are warmed through.
Q: How do I store quesadillas?
A: Quesadillas can be stored in the refrigerator for up to 3 days. To store quesadillas, place them in an airtight container. When you’re ready to eat, reheat the quesadillas in the oven or microwave.
