Tex-Mex Quesadillas

Tex-Mex Quesadillas

By Amelia Richard

What is Tex-Mex, you may ask? The term Tex-Mex stands for Texan and Mexican, and describes a type of popular cuisine which originated along the southern border states of the US. Basically, it is a blend of Mexican, Spanish, and American flavors. 

Here is the recipe for my famous quesadillas!



  • 1 1/2 tsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tsp crushed red pepper flakes
  • 1 Tsp dried oregano
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 1 Tsp sea salt
  • 2 Tsp black pepper
  • ¼ Tsp cayenne pepper

*You can double or triple this to make a bigger batch and keep it fresh in Tupperware for a couple of weeks.



For the Quesadillas:

  • 2 – 3 boneless, skinless chicken breast
  • 1 cup of shredded pork roast (optional)
  • 1 cup of shredded Mexican mix cheese or your favorite dairy-free cheese
  • Refried beans –  for this I used A Dozen Cousins Classic Refried Pinto Beans and Refried Black Beans
  • Flour tortillas – I used the Siete Cassava and Chia tortillas
  • Yellow onions sliced 
  • Bell peppers and mushrooms (optional to taste)
  • 1 tablespoon of butter – vegan or dairy-free, you can also use coconut oil
  • Olive oil or avocado oil to be sprayed or brushed onto the chicken

Topping ideas:

  • Sour cream
  • Pico de gallo
  • Salsa
  • Tomato and lettuce
  • Guacamole



I use boneless skinless chicken breast and I also had some pulled pork from a pork roast I made a few weeks before and froze. I did not add the taco seasoning to the pork, but you most certainly can. 

I like to keep avocado oil in a small spray bottle and spray the meat a little before sprinkling on the seasoning. You can be as liberal with the seasoning as you want to. Personally, I like to have a crispy crust made of the seasoning on my chicken. 

Place the chicken breast into a pan and spray with oil on both sides, sprinkle seasoning on both sides. Cover with foil and place in a preheated oven (425 degrees Fahrenheit) on the middle rack for 35 minutes or until a meat thermometer hits 165 degrees Fahrenheit in the thickest part.

While your chicken is baking, get your veggies ready! 

Take chicken out of the oven after 35 minutes and remove the foil. Put back in the oven for 5 more minutes to toast the seasoning a little. Make sure it is cooked by using a meat thermometer or cutting into one and checking for any signs of pink. If it’s pink, put it back in the oven until it is a uniform white inside. 

Let the chicken sit in its juices for a few minutes with foil loosely covering it. This will help the meat from getting too dry.



Caramelized Veggies:

-Any or all of these veggies: Onion, mushrooms (I use baby portabello), bell peppers.
-Coconut oil or dairy-free butter
-A teaspoon of the taco seasoning

Stir fry the veggies with a tablespoon of butter (dairy free or vegan) or you can use coconut oil, until onions are a nice caramel color and translucent and the other veggies are soft and caramelized. You can sprinkle a little bit of the taco seasoning into the veggies while they are cooking. 


For the beans I used the A Dozen Cousins refried black beans for the pork quesadillas and the classic refried pinto beans for the chicken. I like to put a tablespoon or two of water in the beans and heat them up then stir; it helps with spreading onto the tortilla.


-Cut or pull apart the chicken and pork. Place your meats, veggies, cheese and beans in separate containers.
-Spread a small spoonful of the beans on your tortilla
-Place a small pile of meat on one side of the tortilla
-Place some veggies on top of the meat
-Sprinkle as little or as much cheese on top of the meat and veggies
-Fold the tortilla in half and place on a hot griddle. (Greasing the griddle is not necessary.) I keep the griddle on medium heat.
-Cook on each side till the cheese is nicely melted and the tortilla is browned on both sides.