One of the dishes that I usually resort to when I’m in a hurry are quesadillas. At home we all like them and they almost consider a party that prepares them, something that gives me almost-shame Well, they are my wild card for when I lack time. Maybe it happens to you too, that’s why we are going to give you Seven Quesadilla Recipes for When You Only Have 30 Minutes (or Less) to Make Dinner.
We have recipes for which a little more time is required that we have not included in this compilation, because what today is about is to make your life easier with quick and easy recipes that make in 30 minutes or less. Going back to school and work does not leave us much room to cook dinners, so keep these proposals safe and you will see how well they come.
VEGETABLE TIAN, the best way to eat vegetables in an original way
Avocado and Emmental Cheese Quesadillas
Open the avocado in half, remove the bone and extract the meat. Smash it with a fork, season with a few drops of lemon juice and season. Spread it on two of the quesadillas with the help of a butter knife. Chop the tomato, removing the seeds, into small pieces. Spread it on top of the avocado. Add chopped parsley or cilantro and a little hot sauce to taste. Finish with the grated cheese and season with granulated garlic and an extra touch of pepper. Cover with the other two tortillas and press well, gently. Heat a little olive oil in a good nonstick skillet and cook one quesadilla at a time over medium heat. Heat for about 5 minutes, making sure they do not burn, turn and brown on the other side. Cut into four parts and serve with sauce to taste.
Link | Avocado and Emmental Cheese Quesadillas
Manchego cheese and portobello mushroom quesadillas
Ingredients for two people: 1/2 serrano chili, 1 spring onion, 2 tablespoons of olive oil, 315 g of Portobello mushrooms, 6 small corn tortillas, 155 g of grated Manchego cheese, salt and fresh ground pepper.
Elaboration: We will start by grating the cheese, cutting the mushrooms into slices and finely chopping the chives. Add the olive oil to the fire in a frying pan and fry the chopped chives for two or three minutes. Add the mushrooms, the chili to our liking, either chopped or whole, season and cook for five minutes. In a non-stick pan, cook an omelette for 30 seconds until soft. We turn it over and sprinkle in half over 30 grams of grated Manchego cheese. Add a heaping tablespoon of mushrooms on top of the cheese, fold the tortilla and flatten it slightly so that the ends stick together. We reserve a hot plate or in the oven at 95º. We repeat the operation with each corn tortilla. At the time of serving, we cut them in half so that there are some small triangles.
Link | Manchego cheese and portobello mushroom quesadillas
Refried bean and melting cheese quesadillas
Ingredients for four people: 250 g of refried beans, 4 wheat tortillas and 100-120 g of soft cheese (type Arzúa Ulloa or Tetilla).
Elaboration: We can make the refried beans or buy them ready. In any case, we start from the basis that we have this ingredient ready for use. We cover the base of four wheat tortillas with refried beans and, on these, we place pieces of the cheese we have chosen. Cover with another wheat tortilla and heat, over medium heat, in a large frying pan. We turn so that it is toasted on both sides and serve immediately.
Link | Refried bean and melting cheese quesadillas
Sobrasada and havarti cheese quesadillas
Ingredients for four people: 4 wheat tortillas, 100 g of sobrasada, 4 slices of Havarti cheese, 1 chilli (optional), a little honey (optional), black pepper, extra virgin olive oil.
Elaboration: To work the sobrasada better, it is better that it be tempered a little outside the refrigerator so that it is not too cold. We arrange the wheat or corn tortillas on a plate or table and flatten them a little if they are of a thicker variety. Spread two units with a generous layer of sobrasada, being careful not to reach the edges too much. If we want the spicy touch, add the finely chopped chilli. Next we place the Havarti cheese slices, cutting them a little if necessary so that they fit well and do not protrude too much. Add a hit of freshly ground black pepper and a little honey if you want the sweet spot. Cover with the other tortillas, pressing slightly, and heat on both sides in a frying pan or non-stick griddle with a little olive oil.
Link | Sobrasada and havarti cheese quesadillas
Serrano ham and goat cheese quesadillas
Ingredients for two people: 4 corn tortillas, 2 slices of ressano ham, 60g of goat cheese, vegetable oil and ground black pepper.
Elaboration: To start the recipe, we are going to remove the fat from the Serrano ham slices to leave them clean. We immediately cut the goat cheese into slices. For this effect, I recommend you buy the goat cheese in a roll. We separate the corn tortillas. I take this opportunity to comment that if you prefer, you can change the corn tortillas for flour ones. We heat the vegetable oil in a pan in which we place each tortilla. Then we add the Serrano ham and the goat cheese. Let heat over medium low heat and close the tortilla. After about three minutes we turn the tortilla and leave another three minutes on the fire. We serve hot.
Link | Serrano ham and goat cheese quesadillas
Chicken quesadillas with chorizo
Ingredients for four quesadillas: 1 chicken breast, 100 g of chorizo, 4 flour tortillas, a serrano pepper, a red or green pepper, half a white onion, 150 g of Manchego cheese, two tablespoons of oil and salt.
Elaboration: To start, they are going to chop the onion, the pepper, the chili and put them to fry in a pan with the oil for a few minutes. Then they are going to clean the chicken breast and cut it into cubes. They do the same with the chorizo and add the two to the vegetables in the pan. Stir and season with salt to taste. Leave on the fire (medium) for 20 minutes, stirring regularly. Add the cheese, mix everything well and leave another 10 minutes for it to melt. They put the tortillas in another pan with a little oil and fill them halfway with the chicken and chorizo mixture. They fold the tortilla and fry it for about two to three minutes to brown. They do the same with all the tortillas until the filling is finished.
Link | Chicken quesadillas with chorizo
Mushroom and Gouda Cheese Quesadillas
Ingredients for two people: 1/2 white onion, 1 red pepper, 1 clove of garlic, 1 tablespoon of olive oil, 1 teaspoon of butter, 10 mushrooms, 100 grams of gouda cheese, 4 flour tortillas, salt and pepper.
Elaboration: We cut the pepper, onion, garlic and mushrooms; Once ready, heat the olive oil in a frying pan over medium heat and add the onions and garlic. When they are soft, add the pepper and sauté for five minutes, then transfer them to a plate. We return the pan to the fire and melt the butter; We lower the heat and add the mushrooms. Add salt and pepper and cook until they change color. We mix them with the onion and pepper and reserve. Finally, we prepare the quesadillas. We clean the pan, spread it with a little oil or butter, and directly in it we place an omelette, a quarter of the gouda cheese, half of the mixture of mushrooms, onion and pepper, the same amount of gouda cheese and finally a tortilla. When the bottom tortilla is lightly browned, carefully flip the quesadilla over and allow it to brown on the other side. We repeat this step to prepare the other quesadilla.
Link | Mushroom and Gouda Cheese Quesadillas
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