Beef chicken and veggie quesadillas share one spice mix and one method, so you can make the filling that suits your table and still get a crisp, melty quesadilla in about 50 minutes.
Each version starts with onion, garlic and bell pepper, then adds seasoned beef, juicy chicken thighs or a satisfying black bean and corn mixture. Pick one, or make two and let everyone choose.
Table of Contents
Why This Beef Chicken and Veggie Quesadillas Recipe Works
One shared spice mix of cumin, paprika, oregano and onion powder keeps the flavor consistent across all three fillings. You only have to measure it once.
Tomato paste in the beef and bean fillings makes them rich and saucy without being wet, which matters because a wet filling turns the tortilla soft.
Cooking each quesadilla in a skillet with cheese under and over the filling glues the layers together, so you can cut clean wedges.
Ingredients for Beef Chicken and Veggie Quesadillas
- 1 tsp onion powder (for the spice mix)
- 1 tsp dried oregano (for the spice mix)
- 3/4 tsp salt (for the spice mix)
- 2 tsp ground cumin (for the spice mix)
- 2 tsp paprika (for the spice mix)
- 1/4 tsp black pepper and 1/4 tsp cayenne pepper, optional (for the spice mix)
- 6 flour tortillas, about 8 inches each (for the quesadillas)
- 2 cups shredded Monterey Jack cheese (for the quesadillas)
- 3/4 cup chopped fresh cilantro (for the quesadillas)
- 1/2 tbsp olive oil, 1/2 small onion, 2 garlic cloves and 1 small red bell pepper (for the beef filling)
- 1 lb ground beef, 2 tbsp tomato paste and 1/4 cup water (for the beef filling)
- 1 tbsp olive oil, 1 small onion, 2 garlic cloves and 1 small red bell pepper (for the chicken filling)
- 1 lb boneless skinless chicken thighs, cut small (for the chicken filling)
- 1 tbsp vegetable oil, 1 onion, 2 garlic cloves and 1 bell pepper (for the black bean filling)
- One 14 oz can black beans, 1 cup corn, 1/4 cup tomato paste and 1/4 cup water (for the black bean filling)
Beef. Ground beef at 90 percent lean keeps the filling rich without leaving a pool of grease. Break it up well so it fits neatly into the tortilla.
Chicken. Boneless thighs stay tender even when seared hard. Cut them small and cook to 165 degrees F.
Black beans and corn. This filling is satisfying enough for a meatless dinner. Drain and rinse the beans so the filling does not turn muddy.
Spice mix. Oregano and cumin lean toward a Tex Mex flavor, while paprika adds color. Mix it in a small bowl before you start.
Cheese and cilantro. Monterey Jack melts smoothly and stays mild. Cilantro adds a fresh note, so skip it if you are not a fan.
How to Make Beef Chicken and Veggie Quesadillas
1. Mix the spices. Stir the onion powder, oregano, salt, cumin, paprika, black pepper and cayenne together in a small bowl and set it aside.
2. Start the base. Heat the oil in a skillet over medium heat and cook the onion and garlic for 3 minutes, until soft.
3. Cook your filling. For beef, add the ground beef and the spice mix and brown it until it reaches 160 degrees F. For chicken, sear the cut up thighs with the spices until they reach 165 degrees F. For beans, add the beans and corn with the spices.
4. Add the peppers. Stir in the bell pepper, then add the tomato paste and water to the beef or bean filling. Simmer 3 to 5 minutes until thick, not wet.
5. Assemble. Set a tortilla in a clean skillet over medium heat, sprinkle cheese over half, add filling and cilantro, then top with more cheese and fold.
6. Crisp both sides. Cook 2 to 3 minutes per side until golden and melted. Repeat with the remaining tortillas, keeping finished ones warm in a low oven.
7. Slice. Rest for 1 minute, then cut into wedges.
How to Serve Beef Chicken and Veggie Quesadillas
Cut into wedges and serve with salsa, sour cream or guacamole. A side of cilantro lime rice or a crunchy cucumber salad rounds out the meal. For a gathering, set out a bowl of taco meat so guests can build their own, and serve a pitcher of fruity mojitos.
How to Store and Reheat Beef Chicken and Veggie Quesadillas
Store each filling separately from the tortillas in airtight containers in the refrigerator for up to 3 days. Cooked quesadillas also keep for 3 days. Reheat in a skillet over medium heat or in a hot oven at 375 degrees F until hot and crisp. The beef and chicken fillings freeze well for up to 3 months.
Tips and Variations for Beef Chicken and Veggie Quesadillas
Keep fillings dry. Simmer until thick so the tortilla stays crisp.
Use medium heat. High heat browns the tortilla before the cheese melts.
Cheese on both sides. A layer under and over the filling holds everything together.
Make a mixed batch. Cook two fillings and let everyone choose.
Add heat. Chopped jalapeno or a dash of hot sauce in the filling brings spice.
Warm the tortillas. Fifteen seconds in the microwave helps prevent cracking.
Meal prep. Cook the fillings on Sunday and assemble through the week.
Store leftovers safely. Cool the food within 2 hours of cooking. For general guidance on storing leftovers, see this leftover storage guide from Purdue Extension.
Frequently Asked Questions About Beef Chicken and Veggie Quesadillas
Can I serve beef chicken and veggie quesadillas on one platter?
Yes. Cook two or three fillings, cut each quesadilla into wedges and label them if the fillings look alike.
How do I cook beef chicken and veggie quesadillas without burning them?
Keep the skillet at medium heat and cook 2 to 3 minutes per side. High heat browns the tortilla before the cheese melts.
How long do beef chicken and veggie quesadillas keep in the fridge?
Up to 3 days in an airtight container. Reheat in a skillet or a hot oven at 375 degrees F until hot and crisp.
Can I use corn tortillas?
Flour tortillas fold better. If you use corn, warm them first and do not overfill.
Can I make the fillings ahead?
Yes. Each filling keeps in the refrigerator for up to 3 days, so you can assemble quickly on the night.
Beef, Chicken and Veggie Quesadillas
Equipment
- Large skillet
- Second skillet or griddle
- Spatula
- Small bowl
Ingredients
Main Ingredients
- 1 tsp onion powder for the spice mix
- 1 tsp dried oregano for the spice mix
- ¾ tsp salt for the spice mix
- 2 tsp ground cumin for the spice mix
- 2 tsp paprika for the spice mix
- ¼ tsp black pepper for the spice mix
- ¼ tsp cayenne pepper for the spice mix, optional
- 6 flour tortillas about 8 inches each, for the quesadillas
- 2 cup shredded Monterey Jack cheese for the quesadillas
- ¾ cup chopped fresh cilantro for the quesadillas
- ½ tbsp olive oil for the beef filling
- ½ small onion finely chopped, for the beef filling
- 2 cloves garlic minced, for the beef filling
- 1 lb ground beef 90 percent lean, for the beef filling
- 1 small red bell pepper diced, for the beef filling
- 2 tbsp tomato paste for the beef filling
- ¼ cup water for the beef filling
- 1 tbsp olive oil for the chicken filling
- 1 lb boneless skinless chicken thighs cut into small pieces, for the chicken filling
- 2 cloves garlic minced, for the chicken filling
- 1 small onion quartered and thinly sliced, for the chicken filling
- 1 small red bell pepper diced, for the chicken filling
- 1 tbsp vegetable oil for the black bean filling
- 1 onion diced, for the black bean filling
- 2 cloves garlic minced, for the black bean filling
- 1 can black beans 14 oz, drained and rinsed, for the black bean filling
- 1 bell pepper diced, any color, for the black bean filling
- 1 cup corn kernels frozen and thawed or canned and drained, for the black bean filling
- ¼ cup tomato paste for the black bean filling
- ¼ cup water for the black bean filling
Instructions
Cooking
- Mix the spices. Combine the onion powder, oregano, salt, cumin, paprika, black pepper and cayenne in a small bowl. Make one batch for each filling you cook.
- Cook the beef filling. Soften the onion and garlic in the oil, add the beef and spice mix, brown to 160 degrees F, then stir in the pepper, tomato paste and water and simmer 3 to 5 minutes.
- Or cook the chicken filling. Soften the onion and garlic in the oil, add the chicken and spice mix, cook to 165 degrees F, then stir in the pepper.
- Or cook the bean filling. Soften the onion and garlic in the oil, add the beans, pepper, corn, spice mix, paste and water, and cook until hot and thick.
- Assemble. Place a tortilla in a skillet over medium heat, scatter cheese on half, add filling and cilantro, add more cheese and fold.
- Crisp. Cook 2 to 3 minutes per side until golden and melted. Rest 1 minute and cut into wedges.
