Southwest Quesadillas
These southwest quesadillas are loaded with black beans, fresh pico de gallo, crispy corn, and warm melted cheese. There's no doubt theses quesadillas are sure to be a crowd hit!
Why these southwest quesadillas are so good
A good quesadilla is hard to come by these days. In my personal opinion, you need more than just a flour tortilla and cheese to make a BOMB quesadilla. That's why I created this here southwest goddess of a quesadilla. It's loaded with all the tex-mix usuals - black beans, jalapeños, cilantro, pico de gallo, and melted cheese. The best part has to be the incredible crispy tortilla wrapped around it all though...
Loaded Quesadilla Ingredients
These quesadillas are incredibly easy to make and require only a few standard quesadilla ingredients:
- Tortillas - Use large burrito style tortillas for best results. I've done this with almond flour tortillas, corn tortillas, and whole wheat and all work well!
- Black beans - you can use any beans you wish here but we elected to use black beans because we are making a southwest-style quesadilla!
- Pico de gallo - fresh is best here. I picked up a fresh batch from our local supermarket but you can also make it yourself at home! If you want to add some heat, grab a pico de gallo that has some jalapeños mixed in
- Corn - again, we're making a southwest quesadilla here and I just can't see that without a little corn. I toasted our corn ahead of time in a skillet and then threw it in the quesadillas. Simple canned corn will work here too
- Mexican cheese - we used a fresh mexican blend but any cheese will work in this recipe. Feel free to use dairy-free if desired too
- Cilantro - to garnish. This provides that little hint of flavor that screams quesadilla
Tips When Making Southwest Quesadillas
- Grease your skillet with oil. This is crucial to getting a crispy and flavorful tortilla. My favorite oil to use is olive oil due to its rich flavor. Some other options would be avocado oil or coconut oil.
- Add your quesadilla ingredients on the bottom half of the tortilla. Trust me, this helps when you try to fold the quesadilla over.
- Sprinkle the cheese on first. This ensures the toppings have something to stick to. Once the cheese starts to melt on the tortilla, add the remaining quesadilla ingredients.
- Add a little more cheese on top. This is my secret tip. Just like you used the cheese on the bottom to make sure the ingredients had something to stick to, sprinkle just a little, on top of the ingredients before you fold it over. Again, this makes sure the tortilla will stick to the ingredients in the middle.
- Add toppings! Yes, even quesadillas deserve toppings. I love to use a dollop of greek yogurt (this is my substitute for sour cream) and more pico de gallo. Some other topping options are guacamole, more cheese, or even a bean dip if you have one on hand.
Check out more savory recipes here!
Recipe
Easy Baked Parsnip Fries
These fries are light, crispy, and the perfect healthy alternative to your run-of-the-mill french fries. With their nutty flavor, they make the perfect addition to an meal or enjoyed by the basket. They’re easy to make right at home and sure to be a crowd favorite!
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Servings: 5 servings
Calories: 180kcal
Ingredients
- 2 large parsnips
- ¼ cup olive oil
- 2 tablespoon fresh rosemary
- 2 teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 400 F. Cut parsnips in half down the fat side (this makes it easier to handle). Then cut into fries by cutting each half again in half and then into rectangular shapes from there.2 large parsnips
- Place cut parsnips in mixing bowl with olive oil, rosemary, garlic, and sea salt and mix thoroughly.¼ cup olive oil, 2 Tbsp fresh rosemary, 2 tsp garlic powder, ¼ tsp sea salt
- Spread fries out evenly onto a baking sheet and bake for ~25 minutes until they reach a golden color.
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g
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