Cheesy Quinoa Quesadillas

Get all the delicious benefits of quinoa combined in the all time family favorite cheese quesadilla. Hot and crunchy, top it with Guasacaca Sauce for an extra treat.  Perfect for picky eaters, young and old.

Recipe courtesy of Oriana R., Mommyhood’s Diary, 2015

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  • 1 cup


  • 1 cup

    enchilada sauce

  • 1/2 cup

    HERDEZ® Salsa Verde

  • 1/2 cup

    corn kernels, frozen or canned

  • 1/2 cup

    canned black beans, drained and rinsed

  • 1/2 cup

    red onion, diced

  • 1/2 teaspoon


  • 1/2 teaspoon

    cayenne pepper

  • 2-3 tablespoons

    chopped fresh cilantro leaves

  • Kosher salt and freshly ground black pepper, to taste

  • 1 cup

    shredded 4 cheese Mexican

  • 10-12 large

    flour tortillas

  • 1/4 cup

    butter, melted

  • 2 cups

    shredded Monterey jack with jalapeño, divided

  • 1 cup

    Guasacaca sauce (optional)

  • 1

    Roma tomato, diced (optional)

Print Recipe

Serves 5-6



  1. Cook quinoa according to package instructions. Set aside.

  2. In large bowl, combine quinoa, enchilada sauce, salsa verde, corn, black beans, onion, cumin, cayenne pepper and cilantro; season with salt and pepper, to taste. Stir in 4 cheese Mexican and mix to incorporate.

  3. Heat griddle over medium heat. Brush one side of tortilla with butter.

  4. Place tortilla, buttered side down, on hot pan or griddle. Spoon ⅓ cup quinoa mixture over tortilla and sprinkle with ⅓ cup Monterey Jack cheese. Top with second tortilla, buttered side up. Cook until tortilla is golden on the first side. Carefully flip quesadilla to the other side. Continue cooking until second side is golden and cheese is melted. Repeat with remaining tortillas and fillings.

  5. Cut each quesadillas into wedges and serve with Guasacaca sauce


HERDEZ® Original Roja Taqueria Street Sauce

Our red sauce gets deep color and bold flavor from real chile de arbol peppers.

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