YT Recipe

Quesadillas. Back to Basics; College Series

Quesadillas. Back to Basics; College Series is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.

Prep: 15 min | Cook: 18 min | Total: 43 min

Cost: $9.72 total, $2.43 per serving

Ingredients

  • 2 pieces Poblano Pepper (Medium, seeded and sliced into half‑moons)
  • 1 medium Yellow Onion (Thinly sliced)
  • 2 pieces Garlic Cloves (Minced)
  • 4 tablespoons Avocado Oil (Divided: 2 tbsp for sautéing, 2‑3 tbsp for cooking quesadilla)
  • 0.5 teaspoon Salt (Season to taste)
  • 0.25 teaspoon Black Pepper (Freshly ground)
  • 4 pieces Flour Tortillas (10‑inch, preferably Oaxaca style for authenticity)
  • 1 cup Pepper Jack Cheese (Shredded)
  • 1 piece Jalapeño (Thinly sliced; optional for heat)
  • 1 cup Cooked Chicken Breast (Shredded; optional protein)
  • 2 pieces Eggs (Scrambled; optional protein alternative)

Instructions

  1. Prepare Vegetables

    Slice the poblano peppers into half‑moons, remove seeds, slice the onion thinly, and mince the garlic cloves.

    Time: PT5M

  2. Sauté Peppers and Onions

    Heat 2 Tbsp avocado oil in a skillet over medium heat. Add the sliced peppers and onions, season with salt and pepper, and sauté 4‑5 minutes until tender‑crisp.

    Time: PT5M

    Temperature: medium

  3. Add Garlic

    Add the minced garlic to the skillet and cook for about 1 minute, just until fragrant.

    Time: PT1M

    Temperature: medium

  4. Transfer Veggies

    Move the sautéed vegetables to a mixing bowl and wipe the skillet clean for the next stage.

    Time: PT2M

  5. Assemble Quesadillas

    Place one tortilla in the skillet, sprinkle a quarter of the shredded pepper jack, add a quarter of the veggie mixture, optional protein (chicken, steak, or scrambled egg), and a few slices of jalapeño. Fold the tortilla in half.

    Time: PT5M

    Temperature: medium‑low

  6. Cook Quesadilla

    Add 2‑3 Tbsp avocado oil to the skillet, cook the folded quesadilla over medium‑low heat for 2‑3 minutes per side until lightly golden. Cover the pan for the last minute to melt the cheese fully.

    Time: PT6M

    Temperature: medium‑low

  7. Serve

    Remove the quesadilla, cut into wedges, and serve hot.

    Time: PT1M

Nutrition Facts

Calories
350
Protein
15 g
Carbohydrates
30 g
Fat
18 g
Fiber
3 g

Dietary info: Vegetarian (if no meat added), Contains Gluten, Spicy (optional)

Allergens: Dairy, Gluten, Egg

Last updated: April 20, 2026

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Quesadillas. Back to Basics; College Series

Recipe by COOKING WITH SHEREEN

A quick and tasty college‑style quesadilla featuring sautéed poblano (or bell) peppers, onions, and melted pepper jack cheese. Keep it vegetarian or add leftover chicken, steak, or scrambled egg for extra protein. Cooked in avocado oil for a light, crispy finish.

EasyMexicanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
11m
Prep
14m
Cook
10m
Cleanup
35m
Total

Cost Breakdown

$9.72
Total cost
$2.43
Per serving

Critical Success Points

  • • Sauté Peppers and Onions until tender‑crisp
  • • Add Garlic without burning
  • • Cook Quesadilla until lightly golden and cheese is fully melted

Safety Warnings

  • • Hot oil can splatter – use a splatter guard or keep face away
  • • Ensure leftover chicken or steak is reheated to at least 165°F (74°C)
  • • Handle the skillet handle with a pot holder to avoid burns

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of poblano quesadillas in Mexican cuisine?

A

Quesadillas are a staple of Mexican street food, traditionally made with corn tortillas and melted cheese. Using poblano peppers adds a mild heat and smoky flavor that reflects regional variations from central Mexico where the poblano is native.

cultural
Q

What are the traditional regional variations of quesadillas in Mexican cuisine?

A

In Oaxaca, quesadillas are often made with stretchy Oaxaca cheese and corn tortillas, sometimes folded without cheese. In northern Mexico, flour tortillas and a mix of cheeses like pepper jack are common, and fillings such as roasted poblano or chorizo are added.

cultural
Q

How is a traditional Mexican quesadilla served in its authentic setting?

A

Traditionally, quesadillas are served hot off the comal, cut into wedges, and accompanied by salsa, guacamole, or a squeeze of lime. They are often eaten as a snack or a light meal throughout the day.

cultural
Q

What occasions or celebrations is the poblano quesadilla traditionally associated with in Mexican culture?

A

Quesadillas are popular at family gatherings, street fairs, and casual meals. Adding poblano peppers is common during autumn festivals when the harvest of fresh peppers is celebrated.

cultural
Q

What other Mexican dishes pair well with poblano quesadillas?

A

Serve them alongside Mexican rice, refried beans, fresh pico de gallo, or a simple cucumber‑lime salad for a balanced meal.

cultural
Q

What makes poblano quesadillas special or unique in Mexican cuisine?

A

The mild heat and buttery texture of poblano peppers give the quesadilla a depth of flavor that balances the richness of melted cheese, making it both comforting and slightly spicy.

cultural
Q

What are the most common mistakes to avoid when making poblano quesadillas?

A

Over‑cooking the peppers so they become mushy, burning the garlic, and using too much oil which makes the tortilla greasy are the top pitfalls. Keep the heat medium‑low for the final cooking stage to achieve a golden crust without burning.

technical
Q

Why does this poblano quesadilla recipe use avocado oil instead of butter or regular vegetable oil?

A

Avocado oil has a high smoke point, allowing the vegetables and tortilla to cook at medium‑high heat without smoking, while imparting a light, neutral flavor that lets the pepper and cheese shine.

technical
Q

Can I make poblano quesadillas ahead of time and how should I store them?

A

Yes. Cook the pepper‑onion mixture ahead and refrigerate. Assemble the quesadillas, cover, and keep them in the fridge for up to 24 hours. Cook them when ready; they reheat well in a skillet.

technical
Q

What texture and appearance should I look for when cooking the poblano quesadilla?

A

The tortilla should be lightly golden and slightly crisp on the outside, while the interior cheese should be fully melted and glossy. The peppers should remain bright green and retain a slight bite.

technical
Q

What does the YouTube channel COOKING WITH SHEREEN specialize in?

A

The YouTube channel COOKING WITH SHEREEN focuses on quick, budget‑friendly recipes for college students and busy home cooks, often featuring easy twists on classic comfort foods.

channel
Q

How does the YouTube channel COOKING WITH SHEREEN's approach to Mexican cooking differ from other Mexican cooking channels?

A

Shereen emphasizes simplicity, minimal equipment, and using pantry staples or leftovers, whereas many Mexican cooking channels showcase more elaborate techniques and specialty ingredients.

channel
More like this:Mexican RecipesMain Course RecipesMore by COOKING WITH SHEREEN

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