The most amazing green quesadilla! Plus tons of tips showing you how to make a quesadilla so it turns out perfectly every time.
True to my claim that you can put my Creamy Green Sauce on anything, this entire recipe is based on how delicious that sauce is. Make this Green Quesadilla – you’ll be so happy that you did.
If you’re craving additional vegetables or protein in this quesadilla, I’d recommend sauteed mushrooms, sauteed onions, and steak. All three of those match the flavors in this sauce so well and make an amazing loaded quesadilla.
You can find the recipe for the Creamy Green Sauce here. It’s such an important part of this recipe, definitely don’t skip it! It’s full of all the amazing green foods – avocado, lime, jalapeno, cilantro, and parsley.
My tips to make the best quesadilla:
- Saute/cook and vegetables or meat you’re going to add in first. If you’re adding in vegetables, be sure to brown them because the caramelization adds a whole other flavor dimension that you’ll love.
- If you’re adding vegetables and/or meat to this recipe, be sure to cut the pieces small. Large chunks of food will inevitably fall out and will make the whole thing a mess. Small chunks will stay put and make for an awesome handheld meal.
- Use freshly grated cheese. Always. Pre-shredded cheese is coated in starch to stop the shreds from sticking together in the packaging. That also causes it to not melt as well. The whole point of having a quesadilla is to enjoy those epic stringy cheesy bites. It will taste so much better if you grate the cheese yourself.
- Along the lines of choosing your cheese, make a decision between flavor and texture. Monterey Jack has a more classic Mexican flavor, but it isn’t sturdy when it melts. So, the end result will be a lot more gooey. If you want your end result to be a bit more firm, I’d recommend pizza mozzarella. This is the cheese I most often use, largely because it’s what I keep on hand. Since the flavor of the sauce is the main source of flavor in this recipe, you’ll be totally fine using pizza mozzarella instead of Monterey Jack.
- Use a skillet that’s larger than your tortilla. You want the entire quesadilla to be able to lie flat so that the entire surface gets crispy.
- Cook your quesadilla on medium-low heat. Tortillas burn easily, so don’t turn the heat up too high. You want the outside to get crispy and beautifully golden. You also want to do this slowly so that the cheese inside has plenty of time to melt completely.
Want to make this quesadilla recipe gluten free?
Use a gluten free tortilla. These are my favorite gluten free tortillas. They taste the best and are the most flexible if you heat them for about 30 seconds in a dry warm skillet first. Avoid frozen gluten free tortillas. In my experience, it changes the texture and they become brittle.
Want to make this a vegan quesadilla recipe?
Substitute the cheese for this amazing vegan mozzarella recipe.
Want to make this a low carb or keto quesadilla recipe?
Use either homemade or store-bought low carb tortillas. Siete Foods has a great Almond Flour Tortilla that would work as an occasional treat on a keto diet. Perfect Keto has a great article detailing out everything you’d ever need to know about keto and low carb tortilla options.
What you’ll need:
If you’re reading this recipe, you’re probably as much of a quesadilla fiend as I am. I mean, really, is there any better meal than melted cheese, crispy carbs, and protein? If you love quesadillas, this affordable kitchen tool will up your quesadilla game. I love mine and use it all the time.
- ½ Tablespoon butter
- 1 10” flour tortilla (gluten free if necessary)
- 2 Tablespoons Creamy Green Sauce
- ½ cup shredded Monterey Jack or Pizza Mozzarella cheese
- 2 Tablespoons Easy Pico de Gallo Salsa (as topping)
- Heat a medium sized non-stick skillet over medium heat.
- If you're using gluten free tortilla (I recommend this brand), heat the tortilla in a dry skillet for 30 seconds on each side first. This will make them much more flexible and easy to work with. If you're not using gluten free tortillas, skip this step.
- While the skillet is heating, prepare the quesadilla by spreading the Creamy Green Sauce across half of the tortilla, sprinkling the cheese over the green sauce, and folding the tortilla in half.
- Turn the heat to medium-low and add the butter. Once the butter is melted, add the quesadilla and saute for 3-4 minutes (or until the bottom of the quesadilla is a golden brown). Flip the quesadilla and heat for an additional 2-3 minutes (or until both sides of the quesadilla are a golden brown and the cheese is melted).
- Serve with Easy Pico de Gallo Salsa.
Serving Size:1 quesadilla
Amount Per Serving: Calories: 588Total Fat: 38.3gCarbohydrates: 44gFiber: 2.4gSugar: 4.1gProtein: 20.4g
Nutrition information isn’t always accurate. This recipe was calculated assuming Monterey Jack cheese.
Let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Mexican food always tastes better with homemade tortillas. If you’d like to make your own, The Cafe Sucre Farine has a great recipe!