Mile High Quesadillas
Get ready to elevate your quesadilla game with these mouthwatering Mile High Quesadillas! Packed with layers of melty cheese, tender shredded chicken, seasoned sautéed vegetables, and bold taco-inspired flavors, this towering stack is the ultimate comfort food for any Tex-Mex lover. Each bite delivers a symphony of textures and tastes, from the creamy refried beans to the zesty cilantro garnish. Customizable with your choice of protein—or even a vegetarian twist—this recipe is as versatile as it is impressive. Perfectly crisped in a skillet and served with sides of guacamole, sour cream, and salsa, these quesadillas make for an unforgettable dinner or snack. Ready in just 35 minutes, this crowd-pleaser is ideal for parties, game nights, or any occasion that calls for bold Mexican flavors.
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Recipe Information
Ingredients
- 6 pieces Large flour tortillas
- 3 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cups Cooked chicken breast, shredded (optional: substitute with beef, pork, or veggies)
- 1 cup Refried beans
- 1 cup Sliced bell peppers
- 1 cup Sliced onions
- 0.5 cup Sliced black olives
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Taco seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil or butter
- 1 cup Guacamole
- 1 cup Sour cream
- 1 cup Salsa
Instructions
In a skillet, heat 1 tablespoon of vegetable oil or butter over medium heat. Add the sliced bell peppers and onions. Sprinkle with taco seasoning, salt, and black pepper. Sauté until softened, about 5-7 minutes, then set aside.
Spread a thin layer of refried beans on three of the tortillas. These will serve as the base for the layers.
Heat a large, non-stick skillet or griddle over medium heat. Lightly grease it with 1 tablespoon of vegetable oil or butter.
Place one tortilla (with beans) in the skillet, bean-side up. Sprinkle an even layer of shredded cheese, followed by a layer of shredded chicken, sautéed vegetables, olives, and a sprinkle of cilantro.
Top with another tortilla (without beans) and repeat the layering process with cheese, chicken, vegetables, olives, and cilantro. End with a third tortilla (with beans) on top, bean-side down.
Press down gently with a spatula to compact the layers and create a cohesive stack.
Cook the quesadilla stack on medium heat for 3-4 minutes, or until the bottom tortilla is golden brown and crisp. Carefully flip the stack using a large spatula (placing a plate on top of the stack and flipping it can help). Cook for another 3-4 minutes until the second side is golden brown and the cheese is melted.
Remove the Mile High Quesadillas from the skillet and let them rest for 1-2 minutes. Slice into wedges using a sharp knife or pizza cutter.
Serve immediately with guacamole, sour cream, and salsa on the side for dipping.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 855 mg | 66% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
