Jul 13 2026
Restaurants›Mexico Clasico›Lunch Quesadilla Recipe

Lunch Quesadilla Recipe

Inspired by Mexico Clasico
Time30m
Serves1

One quesadilla, served with rice and beans.

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Ingredients

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Quesadilla

Rice

Beans

Method

Quesadilla

  1. 1

    Prepare the Filling

    In a skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, sautéing for 3-4 minutes until they are soft. Add the diced chicken, salt, and pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat.

  2. 2

    Assemble the Quesadilla

    Place one tortilla in the skillet over medium heat. Sprinkle half of the cheese on one half of the tortilla, followed by the chicken and vegetable mixture, and then top with the remaining cheese. Fold the tortilla over to cover the filling.

  3. 3

    Cook the Quesadilla

    Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes until the cheese is melted and the other side is golden brown. Remove from heat and cut into wedges.

Rice

  1. 4

    Cook the Rice

    In a medium saucepan, combine the white rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the water is absorbed and the rice is tender. Fluff with a fork before serving.

Beans

  1. 5

    Prepare the Beans

    In a small saucepan, combine the canned black beans (drained and rinsed), cumin, garlic powder, and salt to taste. Heat over medium heat until warmed through, stirring occasionally, about 5 minutes.

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