One of the things I love about making quesadillas is how easy they are to change up just buy using different ingredients for the filling.
We often make just cheese quesadillas or even cheese and bean ones, sometimes we even add bacon to them. But one of our favorite quesadillas to make are taco quesadillas. They were so simple and so good. They are also a great way to use up leftover taco meat or to turn one meal into two. Double your taco ingredients and you can easily serve tacos one night and taco quesadillas the next.
All I do for these is take basic taco ingredients and spread them on tortilla shells. Then I cook them like I would a quesadilla. We dip them in salsa and guacamole, but you can also eat them as is.
You really do not need exact measurements for this. I make these with flour tortillas, corn tortillas, and our favorite gluten free tortillas. Just use whatever ingredients you have.
What is your favorite filling for quesadillas?
- 1/2 pound ground beef, cooked and seasoned ( or use taco meat from the freezer)
- 1 can refried beans ( or homemade ones)
- 2 cups grated cheese, either cheddar, jack, or colby jack
- 12 tortillas, flour, corn, or gluten free
- salsa and guacamole for serving
- Spread a small amount of taco meat, beans, and cheese on a half of the tortillas.
- Top each one with the remaining tortillas.
- Cook on a griddle or pan until tortillas shell is slightly browned and cheese is starting to melt. This takes 2-3 minutes over medium heat. Then flip over and continue to cook until heated through and the cheese is melted.
- Cut into half or quarters and serve with salsa and guacamole.