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Everything But the Kitchen Sink Quesadillas are a great way to use up leftover food. Quick, easy, and very cheap to make! Oh, and they're kid approved!

Everything But the Kitchen Sink Quesadillas

Course Main Course
Keyword beans, skillet
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Charlee Flaminio


  • 1-2 tortillas per person
  • 1/4 cup cheese per tortilla

Optional Toppings (1/4 cup per tortilla, more if you’d like):

  • bell peppers
  • olives
  • refried beans 1/8 cup per tortilla
  • beans black, pinto, etc.
  • tomatoes
  • chicken
  • avocado
  • onions
  • any other food you need to use up

Optional Sides:

  • sour cream
  • salsa
  • guacamole


  1. Gather all your toppings and make sure they are ready to add to your tortillas (i.e. red bell peppers and onions can be sauteed so they are soft or you can add them raw, cheese should be shredded, chicken should be cooked and shredded, etc.).

  2. Put out a tortilla and to one half add some refried beans, cheese, veggies, and more cheese if you’d like. Fold the tortilla in half. Assemble all your tortillas in the same manner.

  3. Put a skillet on a burner over medium heat and let it get hot. Add one or two assembled quesadillas at a time (depending on the size of your skillet) and let it get golden brown before flipping (usually about 3-4 minutes). Carefully flip the quesadillas over and let the other side get golden brown as well.
  4. Take the tortillas out of the skillet and let cool for 4 minutes. With a large knife or a pizza cutter, slice each tortilla in half or quarters and enjoy with your optional sides.