Southwestern Quesadilla

Southwestern Quesadillas

Southwestern Quesadillas

I remeber eating a quesadilla like this in the town I grew up in.  They gave you BBQ sauce to dip it in, and I’ve been dipping quesadillas in that ever since.  See my previous blog post to find a recipe for homemade gaucamole which goes perfect with these.

Ingredient List:

1 tbsp olive oil

1 white onion sliced thinly

2 jalapeños de-seeded and sliced thinly

1 package of sliced baby bella mushrooms

1 ear of corn cooked and cut off cob

1 tbsp chili powder

1 tsp sea salt

1 tsp paprika

1 C mexican blend cheese

8 whole wheat tortillas


Turn broiler on low

Line a baking sheet with aluminum foil

In a medium skillet heat oil over medium

Add onions and peppers and cook until starting to turn translucent about 5 minutes

Add mushrooms and seasonings

Cook an additional 5 minutes until mushrooms are soft

Split mushroom mixture between 4 tortillas

Sprinkle with cheese

Top with tortillas

Broil each side on low for 3 minutes or until browning


Serves 4

Print Recipe

Southwestern Quesadilla

Sweet potato quesadillas



What you’ll need: 2 quesadillas

1/2 C red wine vinegar
2 Tbsp sugar
1 Tsp ground black pepper
1/4 red onion sliced
1 large sweet potato
1 Tsp sea salt
1 Tsp black pepper
Non stick spray
1 C sliced white mushrooms
1 Tsp garlic salt
4 corn or flour tortillas
1/4 C spinach
Reduced fat mozzarella cheese
1 jalapeño (de veined and seeded) sliced thinly (optional)
Cilantro (garnish)
Cotija cheese (garnish)

What you’ll do:

Boil the vinegar, sugar and pepper
Add onions, remove from heat and let pickle while making quesadillas
Cook potatoes by boiling or placing in microwave
Remove skins once cooked
Mash potatoes, add salt and pepper, set aside
In a medium skillet spray the non stick spray and add mushrooms
Cook over medium hear until mushrooms are soft about 4 minutes
Add garlic salt and stir
Remove from pan
Spread potato mixture on tortilla, add mushrooms, spinach and mozzarella cheese and place in heated skillet
Top with another tortilla
Cook on each side about 3 minutes or until cheese is melted
Cut into quarters
Top with pickled onions, cilantro and cheese


Black Bean Quesadillas

Black Bean Quesadillas

What you need:

1 TBLS Olive oil
1/2 white onion chopped
2 Ears of corn cooked and cut off cob or 1 can of corn drained
1 can of black beans drained and rinsed
1 TBLS honey (optional)
1/2 cup of fresh salsa (if you need a salsa recipe I have previously posted a great one)
Red pepper flakes to taste
Chili pepper to taste
Sea salt to taste
1 package of 8′ tortillas (I used blue corn tortillas)
1 Package of pepper jack cheese
Butter (to grease pan)

What you do:
In a large skillet heat olive oil over medium heat and add chopped onion
Cook onions a few minutes until softened then add corn and black beans
Stir well then add honey, if desired, pepper flakes, chili powder and fresh salsa
Cook until the mixture is heated through then set aside

In a different large skillet melt the butter to grease the pan then lay one tortilla down
Sprinkle with cheese( you can do as little or as much as you like)
Add black bean mixture
Cover with another tortilla
Flip quesadilla over and cook other side
Top with additional fresh salsa


You could also wrap the filling and cheese in the tortilla and bake in the oven if a burrito is preferred.