25+ Delightful Sunday Quesadilla Recipes to Make Your Party Dinner

Sundays are meant for relaxation, comfort, and a little indulgence — especially when it comes to food. And what better way to celebrate the weekend than with a meal that’s quick, easy, and packed with flavor?

Quesadillas are the perfect Sunday dish: versatile, customizable, and always satisfying.

Whether you prefer a classic combination or want to experiment with bold and unexpected flavors, quesadillas offer endless possibilities to delight your taste buds.

In this roundup, we’ve gathered 25+ creative and delicious quesadilla recipes that will make your Sundays a culinary delight.

From savory to sweet, vegetarian to hearty meat-filled options, these quesadillas are perfect for brunch, lunch, or even a light dinner.

Get ready to bring a little extra joy to your weekend with these irresistible recipes.

25+ Delightful Sunday Quesadilla Recipes to Make Your Party Dinner

With so many delightful quesadilla recipes to choose from, your Sundays will never be boring again.

Whether you’re in the mood for something hearty and comforting or light and fresh, there’s a quesadilla here that will fit your cravings perfectly.

From the smoky flavors of BBQ chicken to the sweetness of pineapple and the richness of sautéed mushrooms and goat cheese, each recipe is designed to make your weekend feel special.

So, gather your ingredients, fire up the skillet, and start creating your new favorite Sunday tradition.

Vegetarian Spinach and Feta Quesadilla

This vegetarian quesadilla brings together the richness of sautéed spinach and the tangy creaminess of feta cheese, making it a perfect choice for a satisfying Sunday lunch. It’s quick, easy, and full of flavor—ideal for a cozy weekend.

Ingredients

• 2 large flour tortillas
• 1 cup fresh spinach, washed and chopped
• ½ cup crumbled feta cheese
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: a pinch of crushed red pepper flakes for a hint of spice

Instructions

1. Heat a skillet over medium heat and add the olive oil.
2. Add the chopped spinach to the skillet and sauté for 2-3 minutes or until wilted. Season with salt, pepper, and red pepper flakes, if using.
3. Place one tortilla in a separate skillet or griddle over medium-low heat. Spread the sautéed spinach evenly over the tortilla and sprinkle with crumbled feta and shredded mozzarella.
4. Top with the second tortilla and press gently to seal. Cook for about 2-3 minutes on each side or until golden brown and the cheese has melted.
5. Remove from heat and cut into wedges. Serve warm with a side of tzatziki or a simple tomato salsa.

Pair this quesadilla with a light salad or some fresh guacamole for an enjoyable weekend meal.

The combination of spinach and feta provides a lovely, balanced flavor profile that’s both hearty and refreshing. This dish is perfect when you crave something quick yet satisfying, offering a delicious alternative to more traditional quesadilla flavors.

BBQ Chicken and Corn Quesadilla

For those who love a smoky, tangy flavor with a touch of sweetness, this BBQ Chicken and Corn Quesadilla is a must-try. With pulled chicken, sweet corn, and melted cheese, this quesadilla is perfect for a laid-back Sunday.

Ingredients

• 2 large flour tortillas
• 1 cup cooked, shredded rotisserie chicken
• ½ cup BBQ sauce
• ½ cup frozen corn, thawed
• 1 cup shredded cheddar cheese
• 1 tbsp chopped fresh cilantro (optional)
• 1 tbsp olive oil

Instructions

1. In a bowl, combine the shredded chicken with BBQ sauce until well-coated.
2. Heat a skillet over medium heat and add the olive oil.
3. Place one tortilla in the skillet and spread the BBQ chicken evenly across the surface.
4. Sprinkle the corn, cheddar cheese, and cilantro on top.
5. Place the second tortilla on top, pressing down gently. Cook for 2-3 minutes per side or until the quesadilla is golden and the cheese is melted.
6. Slice and serve with a side of sour cream or avocado slices.

This quesadilla brings together a comforting blend of flavors and textures that make it irresistible. The sweet corn pairs beautifully with the smoky BBQ chicken, creating a dish that feels indulgent and celebratory—a perfect treat for a relaxed Sunday.

A well-made BBQ chicken quesadilla is satisfying on its own, but pairing it with a tangy slaw or a zesty lime wedge will elevate it to a whole new level of flavor.

Mushroom and Swiss Quesadilla with Garlic Aioli

For those who appreciate earthy flavors with a hint of sophistication, this Mushroom and Swiss Quesadilla with Garlic Aioli is a must. It’s perfect for a Sunday brunch or a light dinner, providing that rich umami taste paired with creamy, melted Swiss cheese.

Ingredients

• 2 large flour tortillas
• 1 cup sliced cremini or button mushrooms
• ½ cup Swiss cheese, shredded
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh thyme (optional)
• 1/3 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a small bowl, mix the mayonnaise, minced garlic, and lemon juice to create the garlic aioli. Season with salt and pepper and set aside.
2. Heat a skillet over medium heat and melt the butter. Add the mushrooms and cook until they are golden brown and slightly caramelized, about 5-6 minutes. Season with salt, pepper, and fresh thyme.
3. Place one tortilla in a skillet and sprinkle the Swiss cheese and mushrooms evenly over the surface.
4. Cover with the second tortilla and cook for about 2-3 minutes per side or until the quesadilla is golden and the cheese has melted.
5. Cut into wedges and serve with a side of the garlic aioli for dipping.

The rich, earthy flavors of the mushrooms combined with the creamy Swiss cheese and the punch of the garlic aioli make this quesadilla a delightful and sophisticated option. It’s the kind of dish that transforms a simple Sunday into a little culinary celebration.

This quesadilla pairs beautifully with a light arugula salad or even a side of pickled vegetables for added tang and texture. The garlic aioli adds an irresistible layer of flavor, making each bite more memorable.

Spicy Shrimp and Avocado Quesadilla

This Spicy Shrimp and Avocado Quesadilla is perfect for those who like their meals with a bit of heat and a touch of creaminess. The combination of succulent shrimp, spicy seasoning, and cool avocado makes it a standout dish for a Sunday lunch or dinner.

Ingredients

• 2 large flour tortillas
• 1 cup cooked shrimp, peeled and deveined
• ½ avocado, thinly sliced
• 1 cup shredded pepper jack cheese
• 1 tbsp olive oil
• ½ tsp chili powder
• ¼ tsp paprika
• ¼ tsp cayenne pepper (optional for extra heat)
• Salt to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. Toss the shrimp in a bowl with chili powder, paprika, cayenne pepper (if using), and a pinch of salt until evenly coated.
2. Heat olive oil in a skillet over medium heat and cook the seasoned shrimp for 2-3 minutes or until pink and cooked through. Remove from heat and set aside.
3. Place one tortilla in a separate skillet over medium heat and sprinkle with pepper jack cheese.
4. Arrange the cooked shrimp and avocado slices over the cheese, then top with the second tortilla. Press down gently and cook for about 2-3 minutes on each side or until the quesadilla is golden and the cheese is melted.
5. Slice into wedges and serve with a squeeze of lime and a sprinkle of fresh cilantro.

The combination of spicy shrimp with creamy avocado creates a perfect balance of flavors that’s both satisfying and refreshing. The heat of the cayenne pepper and chili powder is balanced by the coolness of the avocado, making this dish ideal for anyone who loves bold, layered tastes.

This quesadilla pairs perfectly with a simple cucumber salad or a chilled mango salsa to cool the heat and add some tropical flair.

Pesto and Sun-Dried Tomato Quesadilla

For a burst of Mediterranean flavor, this Pesto and Sun-Dried Tomato Quesadilla is a go-to. It’s perfect for those who enjoy the bright, herbaceous notes of pesto combined with the rich, tangy sweetness of sun-dried tomatoes.

Ingredients

• 2 large flour tortillas
• ½ cup prepared pesto
• ½ cup chopped sun-dried tomatoes
• 1 cup shredded mozzarella cheese
• ½ cup sliced black olives
• 1 tbsp olive oil

Instructions

1. Spread the pesto evenly over one of the tortillas.
2. Sprinkle the mozzarella cheese, sun-dried tomatoes, and black olives over the pesto.
3. Place the second tortilla on top and press down gently.
4. Heat olive oil in a skillet over medium heat and place the quesadilla in the pan. Cook for about 2-3 minutes per side or until the tortillas are golden brown and the cheese has melted.
5. Slice and serve warm with a side of mixed greens or a drizzle of balsamic glaze for extra flavor.

The earthy, herby flavor of the pesto pairs wonderfully with the sweet and tangy sun-dried tomatoes and the briny black olives, making each bite an experience. This quesadilla is perfect for a Sunday that calls for a dish that’s light, flavorful, and easy to make.

Serve with a glass of chilled white wine or a sparkling lemon water for an elevated weekend treat.

Pulled Pork and Apple Quesadilla

This Pulled Pork and Apple Quesadilla offers a delightful twist on savory-sweet flavors. The tender pulled pork combined with the crisp sweetness of apple slices and the gooey cheese makes it a unique and satisfying choice for your Sunday feast.

Ingredients

• 2 large flour tortillas
• 1 cup pulled pork (leftover or freshly made)
• ½ apple, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 1 tbsp barbecue sauce (optional)
• 1 tbsp butter
• Fresh arugula or spinach for garnish (optional)

Instructions

1. Mix the pulled pork with barbecue sauce if desired for added flavor.
2. Heat the butter in a skillet over medium heat.
3. Place one tortilla in the skillet and spread the pulled pork evenly across it.
4. Lay the apple slices over the pork and sprinkle with cheddar cheese.
5. Place the second tortilla on top and press down lightly. Cook for 2-3 minutes per side or until the quesadilla is golden brown and the cheese has melted.
6. Slice into wedges and garnish with fresh arugula or spinach if desired.

The combination of savory pulled pork and sweet apple slices creates a satisfying contrast in flavors that works beautifully with the sharp cheddar cheese. The apple adds a surprising touch of freshness and lightness, making this quesadilla perfect for a leisurely Sunday.

Pair it with a simple coleslaw or a drizzle of honey mustard for a unique blend of flavors and textures.

Buffalo Chicken and Blue Cheese Quesadilla

If you’re a fan of bold, tangy flavors, this Buffalo Chicken and Blue Cheese Quesadilla is an absolute must. The spicy Buffalo chicken combined with the creamy, sharp blue cheese makes this quesadilla a game-changer for any Sunday snack or meal.

Ingredients

• 2 large flour tortillas
• 1 cup cooked, shredded chicken
• ½ cup Buffalo sauce (store-bought or homemade)
• 1 cup crumbled blue cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp butter
• 1 celery stalk, thinly sliced (optional for garnish)
• Ranch or blue cheese dressing for dipping

Instructions

1. In a bowl, toss the shredded chicken with Buffalo sauce until well coated.
2. Heat the butter in a skillet over medium heat. Place one tortilla in the skillet and spread half of the shredded mozzarella cheese evenly over the surface.
3. Add the Buffalo chicken on top of the cheese and sprinkle with crumbled blue cheese.
4. Place the second tortilla on top, pressing down gently. Cook for 2-3 minutes per side or until the tortilla is golden brown and the cheese is melted.
5. Slice into wedges and serve with a side of celery slices and ranch or blue cheese dressing for dipping.

The heat of the Buffalo chicken perfectly contrasts with the creamy, tangy blue cheese, creating an irresistible combination. This quesadilla is bold and full of flavor, perfect for a Sunday game day or when you want something a little adventurous.

Pair with a chilled cucumber salad or a side of pickled vegetables to cut through the richness and balance the spice.

Caprese Quesadilla

For a twist on the classic Italian caprese salad, this Caprese Quesadilla brings together the flavors of fresh tomatoes, mozzarella, and basil in a warm, melty quesadilla. It’s light, refreshing, and ideal for a leisurely Sunday afternoon.

Ingredients

• 2 large flour tortillas
• 1 cup fresh mozzarella, sliced or torn into small pieces
• 1 large tomato, sliced
• ½ cup fresh basil leaves
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Drizzle a little olive oil in a skillet over medium heat.
2. Place one tortilla in the skillet and arrange slices of fresh mozzarella, tomato slices, and basil leaves evenly over the surface.
3. Drizzle the balsamic glaze over the toppings and season with salt and pepper.
4. Place the second tortilla on top, pressing down gently. Cook for 2-3 minutes per side or until the tortillas are golden and the cheese is melted.
5. Slice into wedges and serve warm. For extra flavor, drizzle more balsamic glaze over the top before serving.

The blend of fresh, juicy tomatoes, creamy mozzarella, and fragrant basil makes this quesadilla feel like a taste of summer, even on a cool Sunday. The balsamic glaze adds a touch of sweetness and tang, taking this simple dish to the next level.

Pair with a mixed greens salad or a side of antipasto for a complete Italian-inspired meal.

Ham and Pineapple Quesadilla

For those who love the sweet and savory combination, this Ham and Pineapple Quesadilla is a delightful twist on the classic Hawaiian pizza. It’s a comforting, easy-to-make dish perfect for a relaxed Sunday evening.

Ingredients

• 2 large flour tortillas
• 1 cup diced cooked ham
• ½ cup crushed pineapple, drained
• 1 cup shredded mozzarella cheese
• 1 tbsp butter
• 1 tbsp chopped fresh cilantro (optional)

Instructions

1. Heat the butter in a skillet over medium heat.
2. Place one tortilla in the skillet and spread half of the shredded mozzarella cheese evenly over the surface.
3. Add the diced ham and drained pineapple evenly over the cheese.
4. Sprinkle the remaining mozzarella cheese over the toppings and place the second tortilla on top, pressing down gently.
5. Cook for 2-3 minutes per side or until the quesadilla is golden and the cheese is melted.
6. Slice into wedges and garnish with fresh cilantro if desired.

The combination of sweet pineapple with savory ham and melted cheese creates a harmonious balance of flavors. This quesadilla is perfect for those who crave a dish that’s both sweet and satisfying.

Serve with a side of coleslaw or a simple cucumber salad for a balanced Sunday meal that’s both hearty and light.

Chorizo and Potato Quesadilla

This Chorizo and Potato Quesadilla is perfect for those who enjoy hearty, flavorful meals. The spiced chorizo, combined with tender potatoes and melted cheese, makes it a satisfying dish that’s ideal for a Sunday brunch or dinner.

Ingredients

• 2 large flour tortillas
• 1 cup cooked chorizo (crumbled)
• 1 cup cooked, diced potatoes (about 1 medium potato)
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tbsp chopped fresh cilantro (optional)
• Sour cream or salsa for serving

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced potatoes and cook for 3-4 minutes or until lightly golden.
2. Add the crumbled chorizo to the skillet and cook for another 2-3 minutes until fully browned and the flavors meld together.
3. Place one tortilla in a separate skillet and evenly sprinkle half of the shredded cheddar cheese on top.
4. Spoon the chorizo and potato mixture over the cheese and then sprinkle with the remaining cheese.
5. Cover with the second tortilla and press down gently. Cook for 2-3 minutes per side or until golden brown and the cheese has melted.
6. Slice into wedges and serve with a side of sour cream or salsa.

The combination of the spicy chorizo with the creamy, starchy potatoes creates a filling, flavorful dish that’s perfect for a lazy Sunday. The melted cheddar cheese binds everything together and adds a touch of richness.

Pair with a side of pickled jalapeños or a light avocado salad for an extra kick and a refreshing balance to the meal.

Sautéed Mushroom and Goat Cheese Quesadilla

For a gourmet twist on a classic, this Sautéed Mushroom and Goat Cheese Quesadilla offers a combination of earthy flavors and creamy texture that’s perfect for a Sunday afternoon snack or light meal.

Ingredients

• 2 large flour tortillas
• 1 cup sliced mushrooms (button or cremini)
• ½ cup crumbled goat cheese
• 1 cup shredded mozzarella or gouda cheese
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh thyme or parsley
• Salt and pepper to taste

Instructions

1. Melt the butter in a skillet over medium heat and add the mushrooms. Cook for 5-6 minutes or until golden and caramelized, stirring occasionally. Season with salt, pepper, and fresh thyme or parsley.
2. Place one tortilla in a separate skillet over medium-low heat and spread half of the shredded cheese evenly over the surface.
3. Evenly distribute the sautéed mushrooms and crumbled goat cheese over the cheese layer.
4. Place the second tortilla on top and press down gently. Cook for 2-3 minutes per side or until the tortilla is golden and the cheese has melted.
5. Slice and serve warm, garnished with additional fresh thyme or parsley if desired.

The combination of mushrooms and goat cheese creates a rich, earthy flavor profile that’s elevated by the melted mozzarella or gouda. This quesadilla is sophisticated enough for guests but simple enough for a cozy Sunday meal.

Pair with a crisp green salad or a side of roasted vegetables for a balanced and delightful meal.

Breakfast Quesadilla with Eggs and Bacon

This Breakfast Quesadilla with Eggs and Bacon is the ultimate way to kickstart your Sunday. It’s packed with scrambled eggs, crispy bacon, and melted cheese, making it a satisfying option for breakfast or brunch.

Ingredients

• 2 large flour tortillas
• 4 large eggs
• ½ cup cooked and crumbled bacon
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 tbsp butter
• Salt and pepper to taste
• Optional: salsa or hot sauce for serving

Instructions

1. In a bowl, whisk the eggs with a pinch of salt and pepper. Heat the butter in a skillet over medium-low heat and scramble the eggs until just set, making sure they’re still a bit soft. Remove from heat and set aside.
2. Place one tortilla in a skillet over medium heat and sprinkle half of the cheese evenly over the surface.
3. Spread the scrambled eggs and crumbled bacon over the cheese and top with the remaining cheese.
4. Place the second tortilla on top and press down gently. Cook for 2-3 minutes per side or until golden brown and the cheese is melted.
5. Slice into wedges and serve warm with salsa or hot sauce on the side.

The blend of warm, fluffy scrambled eggs, crispy bacon, and gooey cheese makes this quesadilla an irresistible breakfast choice. It’s perfect for those who want a hearty start to their Sunday or a delicious brunch option.

Pair with a fresh fruit salad or a glass of orange juice for a complete, satisfying meal.

Mediterranean Veggie Quesadilla

This Mediterranean Veggie Quesadilla is perfect for those who love vibrant, plant-based dishes. It’s packed with roasted vegetables, feta cheese, and a hint of tangy hummus for a satisfying and refreshing Sunday meal.

Ingredients

• 2 large flour tortillas
• 1 cup roasted red bell peppers, sliced
• 1 cup artichoke hearts, chopped
• ½ cup crumbled feta cheese
• ½ cup baby spinach
• 2 tbsp hummus
• 1 tbsp olive oil
• 1 tbsp chopped fresh oregano (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) and roast the red bell peppers for 15-20 minutes or until tender. Remove from oven and set aside.
2. Heat the olive oil in a skillet over medium heat and sauté the chopped artichoke hearts for 2-3 minutes until slightly golden.
3. Spread the hummus evenly over one of the tortillas and layer with roasted red bell peppers, artichoke hearts, spinach, and crumbled feta cheese.
4. Place the second tortilla on top and press down gently. Cook in a skillet over medium heat for 2-3 minutes per side or until golden brown and the cheese is melted.
5. Slice into wedges and garnish with fresh oregano if desired.

This quesadilla is loaded with earthy, tangy flavors from the roasted vegetables, salty feta, and creamy hummus. It’s a perfect Sunday lunch that feels light but satisfying.

Pair with a side of tzatziki or a simple cucumber and tomato salad for a complete Mediterranean-inspired meal.

BBQ Pulled Jackfruit Quesadilla

For a unique and satisfying vegetarian option, try this BBQ Pulled Jackfruit Quesadilla. The jackfruit mimics the texture of pulled pork, making it a perfect meat alternative with a smoky, sweet barbecue flavor.

Ingredients

• 2 large flour tortillas
• 1 cup pulled jackfruit (canned or fresh, shredded and cooked)
• ½ cup barbecue sauce
• 1 cup shredded cheddar or smoked gouda cheese
• ½ red onion, thinly sliced
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)
• Sour cream or avocado slices for serving

Instructions

1. Heat the olive oil in a skillet over medium heat and sauté the sliced red onion for 2-3 minutes until softened. Remove and set aside.
2. Add the pulled jackfruit to the skillet and pour in the barbecue sauce. Cook for 4-5 minutes, stirring frequently, until the jackfruit is heated through and coated with sauce.
3. Place one tortilla in a separate skillet over medium heat and sprinkle half of the shredded cheese evenly over the surface.
4. Spread the BBQ jackfruit over the cheese, followed by the sautéed onions. Top with the remaining cheese and cover with the second tortilla. Press down gently.
5. Cook for 2-3 minutes per side or until the tortillas are golden and the cheese is melted.
6. Slice into wedges and garnish with fresh cilantro if desired. Serve with a side of sour cream or avocado slices.

The BBQ pulled jackfruit pairs perfectly with the melty cheese and caramelized onions, creating a bold and delicious flavor profile. This quesadilla is a great way to enjoy a hearty meal that’s still plant-based.

Pair with a tangy coleslaw or a fresh cucumber salad to round out the dish.

Sweet Potato and Black Bean Quesadilla

This Sweet Potato and Black Bean Quesadilla is a hearty, nutritious option that’s full of flavor. The combination of sweet potatoes, black beans, and spices makes it an easy yet satisfying dish for a Sunday evening.

Ingredients

• 2 large flour tortillas
• 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup black beans, drained and rinsed
• 1 cup shredded Mexican blend or cheddar cheese
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the mashed sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through and well combined.
2. Spread half of the shredded cheese evenly over one tortilla in a separate skillet.
3. Spoon the sweet potato and black bean mixture over the cheese and sprinkle with the remaining cheese. Place the second tortilla on top and press down gently.
4. Cook for 2-3 minutes per side or until the tortillas are golden brown and the cheese is melted.
5. Slice into wedges and garnish with fresh cilantro if desired. Serve with lime wedges for a burst of freshness.

The sweet potatoes provide a subtle sweetness that pairs perfectly with the hearty black beans and the spices. This quesadilla is not only flavorful but also packed with nutrients, making it a great option for a balanced Sunday meal.

Pair with a side of guacamole or a simple tomato salsa for extra flavor.

Buffalo Cauliflower Quesadilla

This Buffalo Cauliflower Quesadilla offers a satisfying vegetarian twist on the classic buffalo chicken flavor. The crispy, spicy cauliflower paired with melted cheese creates a deliciously bold and comforting dish perfect for a Sunday lunch or snack.

Ingredients

• 2 large flour tortillas
• 1 cup cauliflower florets, cut into small pieces
• ½ cup buffalo sauce
• 1 cup shredded mozzarella or cheddar cheese
• 1 tbsp olive oil
• 1 tbsp ranch seasoning or chopped fresh parsley (optional)
• Blue cheese dressing for dipping (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets in olive oil and half of the buffalo sauce. Spread them evenly on a baking sheet lined with parchment paper.
2. Roast in the oven for 15-20 minutes or until the cauliflower is tender and starting to crisp up, flipping halfway through.
3. Place one tortilla in a skillet over medium heat and sprinkle half of the shredded cheese evenly over the surface.
4. Remove the roasted cauliflower from the oven and evenly distribute it over the cheese. Drizzle the remaining buffalo sauce over the top and sprinkle with ranch seasoning or chopped parsley if using.
5. Place the second tortilla on top and press down gently. Cook for 2-3 minutes per side or until golden brown and the cheese is melted.
6. Slice into wedges and serve with a side of blue cheese dressing for dipping.

The combination of spicy, roasted cauliflower with melted cheese creates a flavor-packed quesadilla that’s perfect for those who enjoy bold flavors. The addition of ranch seasoning adds a touch of herby tang that complements the heat beautifully.

Pair with a side of celery sticks or a fresh cucumber salad for a balanced dish.

Spinach and Ricotta Quesadilla

This Spinach and Ricotta Quesadilla is a simple yet elegant option that’s perfect for a light Sunday brunch or lunch. It brings together the freshness of spinach with the creamy texture of ricotta cheese, creating a delightful combination.

Ingredients

• 2 large flour tortillas
• 1 cup fresh spinach, washed and chopped
• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• Pinch of nutmeg (optional)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat and sauté the spinach for 2-3 minutes until wilted. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and let cool slightly.
2. In a bowl, mix the ricotta cheese with a bit of salt and pepper.
3. Place one tortilla in a skillet over medium heat and spread the ricotta mixture evenly over the surface.
4. Add the sautéed spinach and sprinkle the shredded mozzarella cheese on top.
5. Place the second tortilla on top and press down gently. Cook for 2-3 minutes per side or until the tortillas are golden and the cheese has melted.
6. Slice into wedges and serve warm.

The combination of creamy ricotta and earthy spinach makes this quesadilla feel both comforting and light. The subtle flavor of nutmeg adds a hint of warmth, perfect for a cozy Sunday meal.

Pair with a side of cherry tomato salad or a drizzle of balsamic glaze for an added layer of flavor.

BBQ Chicken and Pineapple Quesadilla

This BBQ Chicken and Pineapple Quesadilla is a sweet and savory treat that’s perfect for a laid-back Sunday dinner. The smoky barbecue chicken, combined with juicy pineapple and melted cheese, creates a flavor combination that’s both tangy and satisfying.

Ingredients

• 2 large flour tortillas
• 1 cup cooked, shredded chicken
• ½ cup barbecue sauce
• ½ cup chopped fresh pineapple
• 1 cup shredded gouda or cheddar cheese
• 1 tbsp olive oil
• 1 tbsp chopped fresh cilantro (optional)

Instructions

1. Mix the shredded chicken with the barbecue sauce in a bowl until well coated. Set aside.
2. Heat the olive oil in a skillet over medium heat and sauté the chopped pineapple for 1-2 minutes until lightly caramelized. Remove from heat and set aside.
3. Place one tortilla in a skillet over medium heat and sprinkle half of the shredded cheese evenly over the surface.
4. Spread the BBQ chicken mixture evenly over the cheese and scatter the sautéed pineapple over the top.
5. Add the remaining cheese and place the second tortilla on top, pressing down gently. Cook for 2-3 minutes per side or until golden and the cheese is melted.
6. Slice into wedges and garnish with fresh cilantro if desired.

The combination of tangy BBQ chicken with sweet pineapple creates a quesadilla that’s both bold and balanced. It’s perfect for those who enjoy a touch of sweetness in their savory dishes.

Serve with a side of coleslaw or a fresh mango salad for a perfect Sunday meal.

Note: More recipes​ are coming soon!