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
Prepare Vegetables
Slice the poblano peppers into half‑moons, remove seeds, slice the onion thinly, and mince the garlic cloves.
Time: PT5M
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
Add Garlic
Add the minced garlic to the skillet and cook for about 1 minute, just until fragrant.
Time: PT1M
Temperature: medium
Transfer Veggies
Move the sautéed vegetables to a mixing bowl and wipe the skillet clean for the next stage.
Time: PT2M
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
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
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
Ingredient Substitutions
- Instead of Poblano Pepper: Bell Pepper
- Instead of Yellow Onion: White Onion
- Instead of Garlic Cloves: Garlic powder (1/2 tsp)
- Instead of Avocado Oil: Olive Oil, Canola Oil
- Instead of Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Flour Tortillas: Corn Tortillas (may affect melt)
- Instead of Pepper Jack Cheese: Cheddar Cheese, Monterey Jack
- Instead of Jalapeño: Serrano Pepper
- Instead of Cooked Chicken Breast: Cooked Steak, Tofu cubes
- Instead of Eggs: Egg substitute
Equipment Needed
- Skillet
- Knife
- Cutting Board
- Mixing Bowl
- Spatula
- Plate
Critical Steps — Do Not Skip
- Sauté Peppers and Onions until tender‑crisp
- Add Garlic without burning
- Cook Quesadilla until lightly golden and cheese is fully melted
Chef Tips from the Video
- Use Oaxaca‑style tortillas for a traditional texture
- Add a squeeze of lime juice after cooking for brightness
- For extra crispness, press the quesadilla with a heavy pan or a sandwich press.
Troubleshooting
Tortilla becomes soggy
Pat the sautéed vegetables dry before adding to the tortilla and cook the quesadilla on medium‑low heat to evaporate excess moisture.
Cheese does not melt
Cover the pan for the last minute to trap steam, or lower the heat and give the cheese extra time.
Quesadilla sticks to the skillet
Make sure the skillet is well‑oiled and pre‑heated; use a non‑stick pan or add a little more oil.
Vegetables are over‑cooked
Cook peppers and onions only until just tender‑crisp (4‑5 minutes) and add garlic at the end.
Storage
Refrigerator: Store cooked quesadillas in an airtight container for up to 2 days. Reheat in a skillet or microwave.
Freezer: Wrap individually in foil and freeze for up to 1 month. Reheat directly from frozen in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Sauté the peppers, onions, and garlic up to 24 hours ahead and store in the fridge
- Shred cheese and slice jalapeño in advance
- Assemble quesadillas, cover, and refrigerate; cook when ready
Frequently Asked Questions
What is the cultural significance and history of poblano quesadillas in Mexican cuisine?
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.
What are the traditional regional variations of quesadillas in Mexican cuisine?
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.
How is a traditional Mexican quesadilla served in its authentic setting?
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.
What occasions or celebrations is the poblano quesadilla traditionally associated with in Mexican culture?
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.
What other Mexican dishes pair well with poblano quesadillas?
Serve them alongside Mexican rice, refried beans, fresh pico de gallo, or a simple cucumber‑lime salad for a balanced meal.
What makes poblano quesadillas special or unique in Mexican cuisine?
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.
What are the most common mistakes to avoid when making poblano quesadillas?
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.
Why does this poblano quesadilla recipe use avocado oil instead of butter or regular vegetable oil?
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.
Can I make poblano quesadillas ahead of time and how should I store them?
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.
What texture and appearance should I look for when cooking the poblano quesadilla?
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.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
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.
How does the YouTube channel COOKING WITH SHEREEN's approach to Mexican cooking differ from other Mexican cooking channels?
Shereen emphasizes simplicity, minimal equipment, and using pantry staples or leftovers, whereas many Mexican cooking channels showcase more elaborate techniques and specialty ingredients.
Last updated: September 3, 2026
