Category Archives: Recipes

Two Vegan Quesadilla Recipes You Need to Try


Quesadilla must be among the most popular Mexican dishes on the entire planet and for all the right reasons. Quesadillas are tasty, filling, and they are very easy to make. However, if the usual chicken quesadilla recipes do not appeal to you, since you are sworn by your vegan beliefs, there is plenty of hope for you. You can try from a myriad of vegan quesadillas recipes that maintain the appeal of this famous Mexican dish, while not using any meat or animal byproduct. We want to show you two such great recipes that will help you keep slim and healthy, while enjoying the perfect taste of a well made quesadilla.


Mushroom and avocado – the perfect combination for quesadillas

The most important provocation for any vegan who enjoys their food is to find clever tasty replacement for all the protein providers usually found in a quesadilla recipe, like meat and cheese. What could be a tastier replacement for meat than mushrooms? For the convinced vegan longing for a quesadilla, this is the perfect recipe. No cheese is needed to make this quesadilla recipe taste simply amazing. Here is everything you need to know about this great recipe.


What you will need:

       2 tortillas (we recommend the large ones, but you can choose to make smaller quantities, if this is what you want)

       1 sliced avocado

       6 Portobello mushrooms, finely sliced

       3 finely sliced shallots

       Olive oil

       Salt and pepper

You can add a bit of hummus for some extra taste, but we want to present you the basic recipe. First, you need to sauté the mushrooms. Heat up a teaspoon of olive oil in a pan (but not too much), and first add the shallots. When these turn translucent, add some salt and pepper, and, a bit after that, the Portobello mushrooms. Sauté everything, until the mushrooms leave enough tasty juice.

Fill the tortillas with the sautéed mushrooms and fold them. Grill them for added crunchiness, and, at the end, add the sliced avocado.



Become adventurous with a pumpkin, apple and onion quesadilla

Quesadillas come in all kinds of flavors and that is a great thing. They can be sweet or savory, they can be smoky or spicy. If you prefer vegan recipes, the next one will be right up your alley.


What you will need:

       2 finely sliced onions

       1 cup of pumpkin puree

       1 finely sliced apple

       ¼ cup of vegetable broth

       ½ teaspoon of chili (powder)

       ¼ teaspoon of paprika

       ¼ teaspoon dry rosemary

       2 tablespoon of balsamic vinegar

       2 teaspoons of maple syrup

       Cayenne pepper

       4 tortillas

Caramelize the onions in a skillet in which you previously poured the vegetable broth. Be careful that the onions do not become too crowded in different areas, or they will not caramelize properly. In a different bowl, mix the pumpkin puree with the maple syrup and all the spices described above. When the onions are ready, turn off the heat and add the balsamic vinegar. When assembling the tortillas, start with a layer of pumpkin puree, followed by one with caramelized onions, and one of apple slices. Fold the tortillas and cook them in a skillet, preferably non-stick.


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Two Beef Quesadilla Recipes You Need to Know


The usual meat used for quesadillas is chicken, but this does not mean that you should feel limited in your choices. If you are among those who prefer beef to chicken, there are many quesadilla recipes you can try that are made with your favorite type of meat. We want to offer you two such recipes, so you can have a great start when creating new quesadillas for you and your family.


Spicy quesadillas with beef – the perfect dinner, lunch or breakfast

Beef is very tasty, especially if you know what other ingredients to associate it with. This recipe is perfect for the gourmand in you.


What you will need:

       1 pound of ground beef (the lean type is preferred)

       1 cup of corn

       ¼ cup of green onions (chopped)

       2 teaspoons of chili

       ¼ cup of sour cream

       ½ teaspoon of salt

       ½ teaspoon of cumin

       1 cup of shredded cheese (if you find a spicy type, that is just great)

       4 tortillas

The ground beef must be cooked in a skillet with the onions and the corn. Mix often and wait for the meat to be thoroughly cooked. When done, add the chili powder, the cumin and the salt. Let them together for 1 minute and then you can turn off the heat. On another skillet, lay one tortilla, spread some shredded cheese and part of the mix obtained above. Fold the tortilla and cook on one side for 2 minutes, and on the other, for 2 minutes, as well. Proceed with all the tortillas in the same manner and cut them into wedges. Add sour cream at the end, when serving.



Beef quesadilla with two types of cheese – the definition of perfection

What could be better than the juicy taste of beef, combined with the perfection of melted cheese? For this recipe, you will need very little time and no skills as a chef whatsoever. In the end, you will obtain a perfect quesadilla dish that you and your family will thoroughly enjoy.


What you will need:

       Half a pound of ground beef

       Salt and black pepper according to taste

       Chopped bell pepper – about half a cup

       Chili powder

       One finely sliced onion

       Olive oil

       Cheddar cheese, shredded

       Mozzarella, shredded

       Sliced olives


Depending on how many quesadillas you wish to make, you can increase the quantities used. Balance the quantity of beef with that of cheese for a perfect taste, and use spices as you prefer. Some people may like pepper better, while others may prefer more chili. Use a non-stick pan to cook the ground beef, then add the onion and the olive oil. Towards the end, add all the spices, for enhanced flavor. When the meat is done, use another skillet to place one tortilla. Add a first layer of the two types of cheese, then part of the beef and a few sliced olives. Fold and cook the assembled quesadilla on both sides, allowing the cheese to melt. Proceed in the same manner until you are out of tortillas and ingredients.


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Quick quesadilla recipe



Coming home from work, busy moms can be beside themselves thinking about what food to prepare for family dinner in a snap. Microwavable TV dinners can get a bit tiresome to the tastebuds, especially when you serve them on a regular basis. Think about the preservatives and other processing ingredients used in canned or processed foods, too. Good thing there’s a simple kitchen gadget known as the quesadilla maker. With this kind of kitchen appliance, you can have dinner ready in less than half an hour, and even have the kids in the family choose their own fillings to use in their quesadillas.

All one really needs is some creativity, plus some big appetites to fill.



Basic Cheese Quesadilla


cizFor a quick cheese quesadilla recipe, all that is needed is some flour tortillas (one or two) and some cheese. One can choose from cheddar blends, brie, goat cheese or Monterey Jack. Plug the machine in, wait for it to preheat. When the indicator light flashes to tell you it’s ready, apply some spray-on fat or butter on the bottom plate.

Lay the bottom half or one tortilla on the base, place some cheese on the center, and fold in half if cooking for just one. For bigger and more servings, use another tortilla to cover the cheese on the first half of the quesadilla. Close the lid, then snap into place. You don’t really have to snap the lid closed if needed, since the quesadilla will cook naturally. Wait for about five minutes, or until the cheese sizzles and oozes out.

With a premium quality quesadilla maker, the quesadilla always comes out toasty and golden brown, perfectly cooked. The creases made by the machine facilitates cutting of the cooked quesadilla into equal parts.




Quick Chicken Quesadilla


Making a quick chicken quesadilla is easy.

You will need some cooked Southwest-flavor strips of chicken breast, a bit of chunky salsa, some flour tortillas, cooking spray, finely shredded Colby-Monterey Jack cheese blend, and a bit of sour cream. Some users do not recommend putting salsa into the tortillas, but this simple recipe allows you to mix in a bowl just a bit of salsa with the chicken. Make sure the chicken is cut into small pieces.

Apply some cooking spray or butter into the bottom plate, place one tortilla, then layer the chicken-and-salsa mixture and the cheese in the center of the tortilla. Top with a second tortilla.

Close the lid of the machine, wait about five minutes or so, or till the cheese sizzles, then open the lid. Transfer the quesadillas to a plate, wait for it to cool down, then slice into pieces. Serve with more salsa or some sour cream.

You can add a fresh touch by serving the quesadillas with some fresh berries, pineapple or melon chunks, along with lemonade or iced tea.


To put some veggie twist, sprinkle some chopped tomato, sliced ripe olives and green onions over the cheese.

You can also substitute some diced cooked chicken for the refrigerated seasoned chicken used in this recipe.

A variation of the quick chicken quesadilla recipe described above is this simple chicken quesadilla recipe. It uses chicken chunks instead of refrigerated seasoned chicken, some shredded Mexican cheese blend, and flour tortillas. The chicken and shredded cheese should be mixed well together in a bowl. When the quesadilla maker is ready, some spray on fat or butter is applied to the plate, then a tortilla positioned on it. The tortilla is sprinkled with the chicken and cheese mixture, then topped with another tortilla. The lid is then snapped closed. Wait for about five minutes or so, or until the tortillas are perfectly golden brown and crisp and the cheese is melted.

Transfer to a plate, wait for the quesadillas to cool down, then cut into wedges for serving.

Photo and recipe from:


Easy Egg Breakfast Quesadillas


Quesadillas do not always have to be served for snacks or dinner. They can also be great breakfast items.

For this recipe, you will need two slightly beaten eggs. Put some butter on the preheated quesadilla maker. Pour the beaten eggs into the base of the quesadilla maker. Make sure the quesadilla maker is on a stable surface to prevent making a mess. When the egg starts to set, close the lid to cook the top part of the egg. Wait about 35 to 40 seconds, open the lid and remove the egg using a spatula. The egg won’t be quite done at this point, but the cooking is not done yet.

Arrange the cooked egg on a tortilla, then take some cheese from the freezer, which can be crumbled easily onto the egg. Transfer the assembled items onto the quesadilla maker, put some salsa or Canadian bacon, if desired, then top with a second tortilla. Close the lid, and when the cheese comes running out the bottom, check for doneness. After about five minutes or so, the easy egg breakfast quesadillas is ready to serve.

All the quesadilla recipes featured here can be done in a frying pan, but that would require the quesadillas to be flipped over since you can only do one side. With a quesadilla maker, you won’t have to do that since the two sides cook simultaneously.

Recipes from and

Zucchini * Ricotta * Blueberry * Quesadilla



I work for a restaurant in a hotel where the menu changes daily depending on what the farms have.  Every day before service the staff sits down at a big long wooden table with the chef and eat family meal.  This gives the kitchen the opportunity to explain menu items in detail to the floor staff.
I know a fair share about food but I have learned so much more in my short time there during these family meals.  And sometimes there’s something on the menu that I obsess over until I either A- Order it for myself or B- go home and make my version of it, which is what I did in this dish which highlights Zucchini in all of its Summer glory.  Ricotta adds a little richness, pickled blueberries add a kick of acid with an unexpected sweetness and basil provides an herb-y freshness.

Zucchini with Ricotta, Pickled Blueberries & BasilYou Will Need:

2 Large Zucchini, thinly sliced lengthwise (I used a mandolin)

1/2 cup Ricotta Cheese

Handful Pickled Blueberries (Recipe below)

A few sprigs of fresh small basil leaves

Chili Flakes

Crushed pistachios
Oil a grill or grill pan and lightly grill zucchini.  I only did one side to keep some of its texture.  Lay out on paper towels, as some moisture will be released.  Arrange on a platter, and add small dollops of ricotta on the top, sprinkle with pickled blueberries, basil leaves and pistachios.  Add chili flakes for a little heat.

Quick Pickled Blueberries What You Will Need:

Box of cleaned blueberries ( If you prefer to clean them yourself here is how you can do it

Red wine vinegar

1/4 Cup sugar

1/4 Cup salt

Black peppercorns
In a saucepan dissolve sugar, salt & peppercorns in vinegar over medium heat.  Set aside and let cool for a few minutes.  Place blueberries in a jar and pour vinegar mixture over making sure they are submerged.  They’ll take on a slight pickled taste after an hour or two but are best of left overnight or longer.


Breakfast For Dinner | Champagne & Quesadillas



I am a huge fan of breakfast for dinner, especially eggs.  And usually on nights I work late and come home starving but don’t want to give in to the lure of the greasy, unhealthy slice of pizza from the corner spot.  Eggs are easy, quick, satisfying, and much better for you.  I’d say I eat them for dinner at least once a week.  So when my boyfriend saw this egg recipe, I had to try it.

Basically, it was an egg baked inside of an avocado and topped with whatever your little heart desires.  Served with toasted english muffins, it became a sort of deconstructed breakfast sandwich.  All of the same elements, just served in a really cute way.  I think it’s an ideal dish for a brunch party.  Especially if you do just the egg in the avocado like I did and have a bunch of delicious toppings (bacon, crumbled sausage, chopped jalapeno, chopped tomatoes, different shredded cheeses, crispy crumpled tempeh, etc.) on the side for guests to create as they please.

The best part is, it’s super easy.  Happy brunching! (or late night snacking…)

I served mine with homemade harissa and toasted english muffins alongside some black beans and cheese.


Recipe can be found also on:


What you will need:

1 Semi-ripe avocado.  Too ripe and it’ll turn to mush when you bake it.2 eggs (preferably small or medium-sized)Salt, pepper, chili powder for seasoningAny toppings you would like to add (see list above)Toast

Preheat the oven to 425 degrees.  In the meantime, cut the avocado in half and discard the seed.  Break one egg into a small bowl, being careful not to break the yoke.  Going by the eggs size, scoop out some more avocado if needed and set aside if the well doesn’t look big enough to fit the egg (why smaller eggs are ideal).  Carefully scoop first the yoke and then the white into the well.  If you notice that all of the white is sliding together and overflowing the avocado whisk the white which will make it easier to spoon.  Sprinkle with salt, pepper & a dash of chili pepper to taste.  Repeat with the other half of the avocado.   carefully place into a small baking dish or pan so the avocados support each other and don’t tip over and spill.  Bake 12-16 minutes (times will vary depending on avocado & egg size & how you prefer your eggs), add toppings, and serve with toast.  Serves 2.
If you have leftover egg white, make a frothy drink.  I made pisco sours!