So nice to have my daughter home from college over Labor Day weekend. We were both hungry for lunch and I hadn’t gotten to the store yet. What to do? What to do? Order take out? Look in the pantry of course!
I thought, maybe I’ll pull together a quick Pad Thai, or maybe a cheesy quesadilla. Pasta was an easy option based upon our inventory, but we’d both eaten plenty of late.
There are a lot of different beans I like to have on quesadillas, but red kidney beans is not one I had tried. Intrigued, I pulled out the can and started to see what else I had on hand.
Diced tomatoes. Sure, that goes nicely with beans.
But what else have I got?
Onions. Definitely. I diced one up as I was thinking….peppers.
Originally I was thinking of adding chipotles in adobo sauce, but thought it might be too spicy. So I settled for a little chili powder and cumin. As for the peppers, I had a red bell pepper ready to go. Add some minced garlic and we’re golden!
As I stirred the pot, I began to realize that the flavorful ingredients I had pulled together were pretty much what I would include in chili. Curious, I took a taste.
Mmmm. This was chili. But I’d never thought of putting it on a quesadilla before. If you follow my lead, please avoid adding water to the “chili” unless you want a soupy end product. Of course, you could just make chili and have quesadillas on the side for dipping. It’s up to you!
Fresh off of tasting the filling, I was excited to finally assemble the quesadilla. And my daughter was ready for lunch! We had a good time enjoying the extra cheesy, chili flavors created in this dish.
I’m providing the recipe below. But of course, it depends on what’s in your pantry. You can go to the store and copy what I did. However, the adventure lies in what you already have on hand.
Ingredients for Pantry Chili Quesadillas
Cheese
It’s a quesadilla, of course! Like so many ingredients on a quesadilla, you’re only limited by your imagination. I used to think I could only have a Mexican blend of cheddar and Monterrey Jack. But Dude, there are so many amazing cheeses out there to try. Consider, cream cheese, goat cheese, or sour cream. Want something more authentic, check out your supermarket for Queso Fresco, Cotija, Qaxaca, Panela, or Crema. What about ricotta? There are so many more. I’ve even used a dusting of grated parmesan on top and baked it in the oven so that it is golden brown. I’ve also had quesadillas that were all cheese inside, and topped with amazing salsas and sauces.
As an alternative to cheese, consider spreading a nice thick layer of guacamole on your tortilla and building everything from there. The first time I did this I consider to be the day I fell in love with guacamole.
Flour Tortilla
A must have. The bigger the better! Although, I guess there is a case that can be made for smaller, taco size tortillas as well. Which is perfect considering this dish is all about what you have in the pantry. It you’ve got nice 8-10″ burrito size tortillas, you have a couple of options. You can either use one tortilla, load it with flavorful filling, and fold it in half. OR you could go big time and fill the whole thing up and lay a second tortilla on top!
That’s actually how I thought all quesadillas were made for the longest time. Then one day I bought one from a corner store and was so disappointed that it was just one tortilla. Fortunately, it ended up being both filling and delicious, so I got over it pretty quickly. Now, one tortilla is typically all I use.
Now if you have just taco size tortillas, that will still work. Consider using three tortillas, with layers of filling stuffed between. Then, instead of trying to flip it on the stove, bake it instead. If you try to fry it, the top won’t be hot and melty and will likely fall apart. By baking it, everything cooks at the same time and melts at the same time. You can totally do this if you’ve tostadas as well! Another option, I guess, is making cute mini quesadillas.
Protein
Typically this is meat, such as shredded chicken, ground beef, or steak. Ooh, carne asada. barbocoa, al pastor. Yeah, that’s real nice flavor there. Of course, bacon, sausage, or even eggs for a breakfast variety!
For vegetarians, we’ve got lots to choose from with veggie ground, black beans, refried pinto beans, and even chickpea hummus. Seasoned tofu makes for a tasty sofritas. If you’re into tempeh, go for it.
Of course, I just tried kidney beans and those worked great! White beans, such as great northern or cannellini, offer a nice change in flavor.
Veggies
Sauteed vegetables, such as peppers and onions are pretty traditional in fajitas, but work great here too. I also like diced tomatoes on mine. But how about corn, which couples beautifully with black beans. I’ve seen recipes for broccoli, asparagus, zucchini, tomatillos, and eggplant. Again, whatever you’ve got works.
When it comes to peppers, anything goes! It just depends on what you like or are willing to try. Red, yellow, or green bell peppers work really well. Poblano peppers are also mild. If you’re looking for something a little or a lot spicier, then you’ve got to go with jalapenos, serranoes, habaneros, chipotles just to name a few.
Mushrooms can be terrific on a quesadilla too! How about cremini, shiitake, and portobello?
Herbs and Spices
Chili, adobe chili, cumin, adobo sauce, cayenne, the list is endless. Be sure to consider how much spice you’ve already included with your fresh peppers though. Or maybe you’re up for the challenge. Then just make sure you’ve got lots of ice water to drink. You’ll likely need it and then some.
For herbs, consider cilantro or basil. I tried an amazing Bobby Flay recipe featuring basil with a balsamic vinegar corn salsa that made my taste buds come alive. So yeah, don’t be afraid to dabble here either. You don’t have to settle just for cilantro. Rosemary? Thyme? Perhaps.
Salsas and Sauces
This is the one thing that so many people leave out and they are missing out in life. The stuff inside the tortilla is really good to be sure. But, when it comes to flavor, it’s all about layers. That’s where salsas and sauces come in handy.
This could be as simple as spooning or pouring some salsa out of the jar right on top. Or perhaps pour it into a ramekin on the side for dipping or spreading on as desired.
But there are so many more possibilities. Authentic mole sauce. Guacamole salsa. Fresh tomato-basil salsa. Cilantro yogurt. Spiced Tomato-Habanero jam. Charred corn relish with balsamic vinegar and basil. White bean-poblano relish. White truffle oil. Who knew? I’m sure many of you have even more delicious ideas to share in the comments.
Conclusion
I’ve shared with you just one recipe I made on the fly using great ingredients I already had in my kitchen. If I did it again next week, I’m sure it would be a very different experience. But still delicious!
So next time it’s lunch or dinner and you’re thinking about take out because it’s easy, take a look around in your pantry. I’m excited to see what you create!
Please let me know how your Pantry Chili Quesadillas turn out in the comments below! I love hearing from you.
More Mexican Recipe Favorites
Chili Quesadillas
Equipment
- 1 chef's knife
- 1 cutting board
- 1 large non-stick pan
- 1 Spatula
- 1 mixing spoon
- 1 set of measuring spoons
Ingredients
- ½ yellow onion chopped
- 1 red bell pepper chopped
- 1 jalapeno finely chopped
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp kosher salt
- 14 oz diced tomatoes drained
- 15 oz red kidney beans drained and rinsed
- 4 oz Monterey Jack cheese shredded
- 4 oz Cheddar cheese, medium or sharp shredded
- 2 Flour tortillas 9-10" burrito size
- 1 tsp cilantro finely chopped
- 1 tsp cotija or parmesan grated
- ½ tsp red pepper flakes
Instructions
Prepare the Veggies
- Rinse your onion, bell pepper, jalapeno, and garlic briefly under cold water.
- Peel the dried outer layer(s) off of the onion. Then cut in half and dice or chop.
- Slice end off of garlic, smash with side of your chef's knife, peel, then finely chop or mince.
- Slice off top and bottom of bell pepper. Cut off the 4 sides of the pepper and separate them from the seeds and ribs. Chop all the red parts into 1/4" squares.
- Slice off top of jalapeno. Cut pepper into quarters lengthwise. Slice out the seeds. Finely chop the pepper.
Drain the tomatoes and beans
- Place a colander over the sink. Pour in the beans and give them a quick rinse. Then pour in the can of diced tomatoes and let them drain.
Sauté and season the Veggies
- Heat a large non-stick pan or pot on medium-high. After a few minutes, sprinkle some water on the pan. If it starts to sizzle right away, it's ready. Add a tablespoon or two of vegetable oil.
- Add the diced onion cook for about 2-3 minutes, stirring occasionally. Careful not to let it burn.
- Add the garlic and mix in with the onion. Cook for about 1 minute.
- Add the diced bell pepper and jalapeno. Cook for another 3-5 minutes.
Add spices, tomatoes, and beans
- Add the chili powder, cumin, and salt. Stir or toss the veggies so they are covered with the spices.
- Add the tomatoes and beans into the pan with the veggies. Stir or toss until combined.
Fill tortillas and fold
- With a large spoon, spread out the veggies and beans on half the tortilla. Sprinkle cheese to cover them. Add a little cilantro and/or red chili flakes if you have some.
Pan fry quesadillas
- Pan fry quesadillas, cheese side down until brown. Ensure that stove temperature is about medium or lower to avoid burning the tortilla. Make sure it's golden brown before flipping.
Plating your chili quesadillas
- I like to cut these into either three or four pieces. Then lay them so they overlap on one another.
- If you've got something to top them with, go for it! Maybe some salsa or sauce. Maybe some cotija or parmesan cheese. Chili powder lightly sprinkled. Cilantro leaves with some diced tomatoes. Nacho cheese sauce. Avocado slices.
- Enjoy!
