Serve in wedges for ease of eating, Quesadillas are a famous Mexican dish that is often eaten as a fast and filling supper or snack. Here’s a basic quesadilla recipe:

First, prepare 4 big flour tortillas.

two cups of shredded cheese (a mixture of cheddar and Monterey Jack).

One cup of shredded, cooked chicken (optional)

1/2 cup of finely sliced bell peppers, any hue

Half a cup of finely chopped onion

1/2 cup washed and drained canned black beans (optional)

1/2 cup frozen, canned, or fresh corn kernels

One teaspoon of cumin powder

One-half teaspoon of chili powder

To taste, add salt and pepper.

Cooking spray or olive oil

Extra toppings at your discretion:

Salsa

– Avocado

Almond milk

finely chopped cilantro

Cut jalapeños

2. Guidelines

Step 1: Prepare the Filling: Heat a small amount of olive oil in a pan over medium heat. Add the chopped bell peppers and onions. Cook for 3–4 minutes, or until tender.

Step 2: Add to the pan. Fill the pan with corn kernels and black beans. Add the chili powder, ground cumin, salt, and pepper, and stir. Cook until well cooked, 2 to 3 minutes more. Take off the heat and set it aside.

Step 3: Put the quesadillas together. Turn up the heat to medium on a big pan or griddle. Apply cooking spray or olive oil sparingly.

Line the skillet with one flour tortilla. Evenly distribute shredded cheese on top of the tortilla.

Spoon some of the vegetable mixture over the cheese, and then add a bit of the cooked chicken (if using).

Add another layer of shredded cheese on top. To cover the filling, place another tortilla on top.

Step 4: Cook the Quesadillas: Cook the quesadillas for two to three minutes on each side, or until the cheese has melted and the tortilla is crispy and golden brown.

Step 5: Serve. After taking the quesadilla out of the griddle, let it cool a little bit before slicing it into wedges.

Top with sliced jalapeños, chopped cilantro, sour cream, salsa, or guacamole as preferred, and serve warm.