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Loaded Leftover Quesadillas
A second day lunch or dinner that turns leftover tacos into crispy, cheesy quesadillas that feels brand new and comforting.
Serves 2, can double
Uses leftoversFlour tortillasCheeseGround beef
Ingredients
4 flour tortillas
1½-2 cups shredded cheddar, Monterey Jack, or pepper jack cheese
½ cup leftover seasoned ground beef, steak, chicken, or pork
¼ cup leftover beans (black, pinto, or refried)
½ cup diced bell pepper, onion, or black olives
½ cup shredded red cabbage, kale, or chopped spinach
Avocado, for serving (optional)
Hot sauce, for serving (optional)
Method
- 1Heat a large skillet over medium heat.
- 2Sprinkle a little cheese directly into the skillet.
- 3Place one tortilla on top of the cheese.
- 4Add more cheese, leftover meat, beans, vegetables, and any other fillings you like.
- 5Top with a second tortilla and sprinkle a little more cheese over the top.
- 6Cook until golden brown and crispy on the bottom.
- 7Carefully flip, give a little smash, and cook until the second side is golden and the cheese is melted (turn to low and cover if needed).
- 8Repeat with the remaining ingredients.
- 9Slice into wedges and serve with avocado, hot sauce, or your favorite taco toppings.
Notes
- The crispy cheese on the outside is the best part. Sprinkle cheese into the skillet before adding the tortilla for a golden, crunchy crust.
- Press down gently with a spatula after flipping so some of the cheese escapes and crisps up around the edges.
Swaps
- Use any leftover taco meat.
- Use any leftover vegetables.
- Skip the fillings altogether for a classic cheese quesadilla.
- Pepper jack adds a little extra heat.
Use It Again
- Before serving taco night, set aside a little meat, beans, and vegetables for tomorrow's quesadillas.
- Leftover guacamole, salsa, or sour cream make great dippers.
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