Quesadillas are one of the easiest ways to turn leftovers into a quick, satisfying meal.

Whether you have leftover chicken, picadillo, or even shrimp, you can turn it into something warm, crispy, and completely new in just a few minutes.

This is less about a strict recipe and more about having a simple method you can come back to anytime you need an easy dinner.

Learning How to Make Quesadillas is a Game Changer!

Quesadillas are the ideal meal anytime of day and one of the best vehicles for leftovers. Simply made by filling a tortilla with cheese, folding over and cooking until they are golden brown on both sides, makes them a go to snack.

Last night’s dinner can be instantly revamped once it is sandwiched between cheese. Even the pickiest eater won’t mind eating leftovers when it’s in a quesadilla.

We highly suggest serving them with Salsa and Guacamole to make it a complete meal.

Turn Your Leftovers Into Quesadillas

Quesadillas work with almost anything you already have. Therefore quesadillas are the perfect trick to have up your sleeve on a complicated week. They can transform any leftover you have into your fridge into something new and delicious.

leftover shredded chicken → quick chicken quesadillas
picadillo → rich, savory filling
sheet pan shrimp → light and flavorful

The Tortillas:

We love using Siete Foods almond flour tortillas. They get very crispy and don’t get soggy thanks to the protein pack tortilla. Siete also has a cassava tortilla that is gluten free as well and can get nice and toasted. If we want to stick with the savory flavor then a traditional flour tortilla would be our next choice. If you are looking for a balance of sweet and savory in your quesadilla then go with a corn tortilla. Once the corn tortilla is warmed up, the sweetness intensifies and is a perfect pair with the salty cheese.

The Cheese:

We can all agree that cheese is the most important ingredient in a quesadilla. We love using a Mexican cheese called “quesadilla cheese.” Sharp cheddar and Monterey Jack are shredded cheeses that work well. If we are using preshredded cheese we love the Tillamook brand. The cheddar or mexican blend work really well in a quesadilla because they are salty but also creamy. Use what you like the most but in our experience it’s using a combination of cheeses that makes the best quesadilla. We even add parmigiano reggiano, which is not traditional at all but makes everything tast better.

The Fillings:

Almost anything will be delicious sandwiched between a cheesy quesadilla, trust us – we’ve tried it all. Branch out and fill it with something other than rotiserie chicken. Have you ever sank your teeth into a quesadilla stuffed with ropa vieja? Heavenly.

Here is our go to list of things we make extra of in hopes of turning the leftovers into quesadillas.

Chicken, beef or pork quesadillas:

Sheet pan chicken and veggies

Shredded chicken

Instant Pot Skirt Steak

Vegetarian or seafood quesadillas:

These options will give a good heft to your quesadilla but keep it meat free. Some of our favorite ways to stuff quesadillas is with veggies that have been pre-cooked or with tender shrimp.

For The Cheesiest Quesadillas

To get that classic quesadilla cheese pull you need to add more cheese than you think. You can always add more cheese inside the quesadilla. As long as you cook it through, and the cheese melts completely, it will be just right.

But if you want even more cheese, without overstuffing the tortilla, sprinkle some cheese on the tortilla once you have seared both sides. It will form a little cheesy crust that won’t be gooey like the inside but will be salty and crunchy. Make this in a non-stick pan to be sure the cheese doesn’t stick to the pan.

If you’re looking for more ways to use leftovers, explore our Leftover Meal Ideas