Grilled quesadilla recipes like this one turn simple ingredients into crispy, cheesy wedges packed with bold flavor. With three easy filling ideas and a golden grilled tortilla crust, this is the kind of quick meal everyone asks for again and again.
This Grilled Quesadilla Is a Summer Favorite
- Flavor: 3 different flavor combos let you explore and enjoy savory, fresh, plus sweet and savory options.
- Skill Level: With a little flipping skill and grill know how, anyone can make these tasty grilled quesadillas.
- Tools: Use a pizza peel or a wide spatula to make flipping full size quesadillas so much easier.
- Serving: A garnish of chopped parsley, green onions, or cilantro adds freshness. Don’t forget the bowls of restaurant salsa, mango salsa, guacamole, and sour cream.
Ingredients Notes
- Tortillas: Use soft burrito size tortillas for full quesadillas, or fill one side of each tortilla and fold over for easier flipping. (Make twice as many.)
- Cheese: Mozzarella is used in all three versions because it’s the mild, melty and delicious ‘glue’ that holds each grilled quesadilla combo together.
- Salt and Pepper: While optional, salt brings out the flavors of each combination and pepper brings a mild warmth. Add to your preference.
Best Quesadilla Variations
Ham Quesadilla
- Ham: Sliced and chopped deli ham is a great option, but leftover baked ham or smoked ham also work. Use any finely chopped cooked or leftover chicken, beef, steak, taco meat, shrimp, scrambled eggs, seitan, or tofu.
- Jalapenos: Fresh jalapenos are sharp and bright. Slice thin and remove seeds for less heat or leave them in for more! Pickled jalapenos add a tangy heat, or sub in green chiles for a different kind of flavor.
- Parmesan: Brings a rich, savory depth and a hint of nuttiness and works well with the melty mozzarella.
Avocado Quesadilla
- Avocado: Use firm and ripe, sliced avocado for an extra creamy boost of nutritious fats. Slice just before assembly to avoid browning.
- Arugula: Adds a fresh, peppery bite that balances the rich avocado and cheese. You can sub in baby spinach for a milder taste.
- Parmesan: Adds a bold, cheesy flavor that complements the creamy avocado and works with the gooey mozzarella.
Apple Cheddar Quesadilla
- Apples: Granny Smiths have a tart flavor that is delicious paired with the sharp cheddar. Their crisp texture softens slightly without turning mushy. Honeycrisp or Pink Lady also work well. Be sure to slice thinly.
- Rosemary: Adds an unexpected and delicious twist you won’t want to miss. Fresh has the best flavor, but you can also use dried sparingly.
- Cheddar: It is extra delicious paired with apples! Use sharp cheddar for bold flavor or medium for more mild taste. Mozzarella adds a more melty texture.
How to Make Grilled Quesadillas
- Layer ingredients on a tortilla and top with an additional shell.
- Grill until the bottom is golden brown before flipping the entire tortilla. (Continue grilling, full recipe below.)
- Cool and cut into pieces. Serve with garnishes, dips, and drizzles.
Leftovers and Reheating
- Refrigerate leftover grilled quesadillas in an airtight container, with parchment between layers, for up to 3 days.
- Freeze cooled quesadillas for up to 2 months in a freezer container or zippered bag. Thaw in the refrigerator.
- Reheat in a lightly oiled skillet, air fryer, or covered with foil in an oven or toaster oven for the best crispy texture.
Build a Tex-Mex Cookout Spread
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Grilled Quesadilla
These grilled quesadillas are crispy, cheesy, and made three easy ways with ham and jalapeno, avocado and arugula, or apple cheddar rosemary. A quick grill method gives every wedge a golden, melty finish.
Equipment
Ingredients
Ham Quesadilla
- 2 large flour tortillas
- ½ cup shredded Parmesan cheese
- 4 to 5 slices ham your favorite, cut into pieces
- ¼ cup sliced jalapenos or to taste (pickled or fresh)
- ⅔ to 1 cup shredded mozzarella cheese
- salt and freshly ground black pepper optional, to taste
Avocado Quesadilla
- 2 large flour tortillas
- 1 avocado sliced
- 1 large handful arugula stems removed (or baby arugula)
- ⅓ cup shredded Parmesan cheese
- ⅔ to 1 cup shredded mozzarella cheese
- salt and freshly ground black pepper optional, to taste
Apple Cheddar Quesadilla
- 2 large flour tortillas
- 1 cup shredded old cheddar cheese
- 1 granny smith apple or other tart apple, thinly sliced
- 1 Tablespoon fresh rosemary chopped
- ⅔ cup shredded mozzarella cheese
- salt and freshly ground black pepper optional, to taste
Instructions
- Preheat barbecue grill to 350°F (medium heat) on one side only (direct heat).
- For each quesadilla, lay one tortilla shell* on a cutting board or baking tray.
- Layer ingredients in the order listed and top with a second tortilla shell.
- Working with one quesadilla at a time, carefully place filled quesadilla on direct heat for about 90 seconds, or until the bottom is golden brown.
- Using a pizza peel or a large spatula, flip and move the quesadilla to the indirect-heat side of the grill. Cook for 2 to 3 minutes or until cheese is melted.
- Using a pizza peel or a large spatula, move the quesadilla to the direct heat side of the grill and cook 60 to 90 seconds, or until the bottom is golden brown.
- Cool on a rack (to keep crispy) for 1 to 2 minutes. Transfer to a cutting board and cut into pieces using a pizza cutter or a very sharp knife.
- Sprinkle with parsley and serve with salsa, sour cream, and guacamole if desired.
Notes
- Each quesadilla serves 2.
- *Another option is to lay out two tortilla shells, and fill half of each of the two tortilla shells with the toppings. Fold in half and grill as directed.
- Refrigerate leftover grilled quesadillas in a covered container for up to 3 days. Place parchment paper between each if layering is needed to store.
- Use parchment between layers if freezing leftovers in zippered bags.
- Thaw quesadillas in the refrigerator and reheat in a medium-low non-stick skillet, or wrap them in foil and pop them in a toaster for a couple of minutes.
Nutrition Information
Calories: 478 | Carbohydrates: 21g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 1123mg | Potassium: 344mg | Fiber: 4g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 8mg | Calcium: 561mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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