Tex-Mex Style Quesadillas

Tex-Mex Style Quesadillas

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Perfect for: Cheesy, Meat-Free, Spicy
For the Spicy Sour Cream
  • 1 tbsp MasterFoods™ Mexican Chilli Spice Blend
  • 120 g (about ½ cup) sour cream
  • 2 tbsp (30 ml) lime juice
  • 2 tsp (10 ml) extra virgin olive oil
  • For the Quesadillas
  • ½ red onion, thinly sliced
  • 1 red capsicum, deseeded and finely diced
  • 1 carrot, peeled and coarsely grated
  • 1 tsp MasterFoods™ Mexican Chilli Spice Blend
  • 140 g cheddar cheese, grated
  • ¼ cup fresh coriander leaves, chopped
  • 8-10 street taco style flour tortillas
  • Method:
    1. To make the spicy sour cream, combine all ingredients in a small mixing bowl and set aside until needed.
    2. In a larger mixing bowl, add the vegetables, Mexican Chilli Spice Blend, grated cheese and coriander, then mix until everything is combined.
    3. Warm up a large non-stick frypan over medium heat. Place tortillas in the pan and add 2-3 spoons worth of mix on one side. Fold over to close, giving you a half-moon shape.
    4. Toast the quesadillas for 2 mins on each side, until golden and crisp on the outside and the cheese has melted in the middle.
    5. To serve, either plate them as they are or slice them into wedges, along with the spicy sour cream for dolloping, dipping, and dunking. Enjoy!


    With Quesadillas, less is more. Try not to pack them too full or they’ll be harder to cook. If you find your mixture falling out the sides slightly when cooking, don’t worry! Gently tuck the mix back in with your spatula. The melted cheese will eventually act as the ‘glue’ to keep it all held together.

    Flour-based tortillas work best for quesadillas as they are more pliable and bend easier, thanks to the gluten they contain. Corn tortillas can be used, but without the gluten, they may break more easily.

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