A Taco Quesadilla is the perfect crispy, cheesy way to repurpose your Taco Tuesday night leftovers.
But first, let’s be real – tacos are good any day of the week, mkay?
I discovered the taco quesadilla about a year ago when I really wanted to do a quesadilla but I really wanted some protein in my belly. I decided to combine both of them and it was one of the most delicious tastes my mouth had experienced in a while. How did I not discover this sooner?!
I really love when simple and easy foods tastes so freaking good. Like, why would you ever need to go to a restaurant when cooking and eating food could be so good and so easy?
The taco quesadilla was everything I was craving, and more. It was crisp on the outside from frying it in some fat, it was gooey on the inside because there was cheese on both sides, and the texture between the cheese was perfect because well, taco meat.
You can open it up after you’re done cooking it to add sour cream and other toppings, or you can either slather the sour cream on top or put it on the side and dip as you need/want. I prefer just putting it on the side so it doesn’t sog up my crispy tortilla.
You can use any leftover meat from your taco night, however using the leftover meat from our Ground Chicken and Black Bean Tacos recipe would be amazing in this, too!
- 1/4 cup leftover ground meat seasoned with our Taco Seasoning
- 1 tortilla
- 1/4 cup – 1/2 cup shredded cheese
- Sour cream, salsa, cilantro, avocado, lime – additional toppings
- 1/2 Tbsp refined coconut oil, butter, or preferred traditional fat for coating the pan
Melt fat on pan on medium heat.
Fold tortilla in half and layer the bottom with cheese. Layer ground meat on top of cheese, then add another layer of cheese on top of the meat.
Cook until golden brown on one side; flip and cook until brown on the other side.
Add sour cream on the inside after it’s done cooking or on the side to dip with.