Skip to content

Crispy Quesadillas With Guacamole Recipe

With chorizo, cheese, and veggies, it's a filling, low-cal dish that skips out on all that grease.

Next to nachos, quesadillas are the most perilous food to be found on a Mexican restaurant menu. Overstuffed with cheese and teeming with greasy toppings, quesadillas are all but guaranteed to pack quadruple-digit calories. Our quesadilla recipe reverses the cheese-to-filling ratio, going long on the nutrient-dense vegetables and using just enough chorizo and cheese to make it feel like an indulgence. You'll love to whip one of these up the next time you have a Taco Bell craving.

Nutrition: 310 calories, 16 g fat (5 g saturated), 730 mg sodium

Serves 4

You'll Need

1⁄2 Tbsp canola oil
4 oz chorizo, casing removed
1 small red onion, sliced
4 oz white button mushrooms, stems removed, sliced
1 large poblano pepper, seeded, sliced into thin strips
Salt and black pepper to taste
11⁄2 cups shredded Monterey Jack cheese
4 medium whole-wheat tortillas

How to Make It

  1. Heat a large skillet or sauté pan over medium-high heat.
  2. Add the oil and chorizo; cook until browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan and drain all but a thin film of the fat.
  3. Return to the heat and add the onion, mushrooms, and pepper; sauté, stirring occasionally, until the vegetables are brown—5 to 7 minutes. Season with salt and pepper.
  4. Divide the cheese between 2 tortillas and top each with half of the vegetable mixture. Top with the remaining tortillas.
  5. Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully melted.
  6. Cut into 4 or 6 wedges and serve with the guacamole.

Eat This Tip

Individually toasting the quesadillas in a cast-iron skillet yields the crispest, tastiest results imaginable, but if you're making a round for the whole family and want to save some serious meal prep time, try the broiler or even the grill (which adds delicious smoky notes to the quesadilla as well). Simply preheat either, assemble all of your quesadillas, and cook 6" under the broiler or directly on the grill grates for 3 to 4 minutes on one side. Carefully flip, then continue cooking for another 3 to 4 minutes, until toasted on the outside and melted in the middle.

More on Healthy Side Dish Recipes

  • Healthy apple-sausage stuffing

    15 Healthy Side Dishes That Complete Any Meal

    They're the best addition to any dinner.
  • Guacamole

    The Best-Ever Guacamole Recipe

    Live it up, even in quarantine.
  • 25+ Best Healthy Meatball Recipes for Weight Loss

    25+ Best Healthy Meatball Recipes

    Hearty bites you'll love!
  • summer salsa

    Kiwi, Cucumber, and Mango Salsa

    You won't believe the secret ingredient!
  • instant pot french onion soup with bread slices and melted cheese

    Instant Pot French Onion Soup

    Start your meal off with this classic soup.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

2.5/5 (62 Reviews)

She Lost 100 Pounds—And Shows You How!

Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.