Food Yum!

The Best Homemade Quesadillas

I make Quesadillas at least once a week at home. They’re great for busy weeknights when I come home from work after a long day and don’t feel like spending a long time in the kitchen. It’s fast, it’s easy and it’s always good! It’s also great for when you’re running low on groceries and don’t feel like spending money on takeout. As long as you have tortilla bread and cheese, you’re good. What I love about Quesadillas is that there are so many different ways of making them and you can really play with the ingredients depending on what you like.

Here are my top two recipes:

Spicy Spinach and Cheese Quesadillas


  • Tortilla Bread
  • Mozzarella cheese, shredded (or Cheddar depending on preference)
  • Spinach
  • Mushrooms (optional)
  • Sriracha
  • Sour Cream (or Mayonnaise if you don’t have Sour Cream)
  • Oil


  1. Spread sour cream (or mayo) on tortilla bread. Add sriracha (quantity depends on how spicy you want it). Top with spinach and mushroom (I’ve done with and without mushrooms and it’s good either way). Finish by adding mozzarella cheese and top with another tortilla bread.
  2. Add a bit of oil on a medium frying pan. Add the tortilla sandwich on the pan.
  3. Cook about 2 minutes on each side until lightly brown and crisp.
  4. Enjoy!

Spinach, Mushroom, Goat Cheese with Sun-dried Tomatoes Quesadillas


  • Tortilla Bread
  • 1 Cup Mushroom, sliced
  • 9 Oz Baby Spinach
  • 4 Oz Goat Cheese
  • 1/4 Cup Sun-Dried Tomatoes
  • 2 Cups Mozzarella Cheese
  • Olive Oil


  1. Heat olive oil in medium frying pan. Add mushrooms and cook until tender.
  2. Add spinach to pan and cook until wilted. Set aside.
  3. Spread goat cheese on tortilla bread. Top with mushrooms and spinach mixture. Add sun-dried tomatoes and top with cheese. Layer another tortilla bread on top.
  4. Heat skillet and add quesadillas. Cook for about 2 minutes per side until lightly brown and crisp.
  5. Enjoy!

Spinach and Artichoke Quesadillas


  • Tortilla Bread
  • Olive Oil
  • 8 Oz Artichoke Hearts, cut in half
  • 6 Oz Baby Spinach
  • 4 Oz Cream Cheese
  • 1 Cup Mozzarella Cheese
  • 1/4 Cup Parmesan Cheese
  • Salt & Pepper


  1. Heat oil in a large skillet over medium-high heat. Add artichokes and cook for one minute.
  2. Add spinach, and cook until wilted, stirring often.
  3. Mix in the cream cheese, mozzarella and Parmesan cheeses.  Cook until cheese starts to melt.
  4. Season with salt and pepper. Remove from heat.
  5. Spread about 1/4 cup of the mixture on tortillas, then top with another tortilla.
  6. Heat a large skillet over medium heat, add quesadilla and heat for one to two minutes per side until crisp.
  7. Remove from skillet and repeat for all quesadillas.
  8. Enjoy!
Previous Post Next Post

You may also like


  • Reply Keystone

    Post more! Seriously, I am really digging what you have written so far. I’ve scanning your blog right now for more things to read.

    September 22, 2019 at 1:10 AM
  • Reply Restaurant Clicks

    People on your newsletter must love you. This content is pure 100 gold

    September 22, 2019 at 12:47 PM
  • Leave a Reply

    %d bloggers like this: