From start to finish, this crispy, cheesy Bacon Quesadilla comes together in just 10 minutes. And in addition to being quick and easy to assemble, it’s delicious, too.

Quesadillas are no stranger to our kitchen. I don’t think there’s an easy lunch, breakfast, or dinner that I make more often. But, this recipe for a bacon quesadilla was the result of a busy morning when I was rushing to put together breakfast for my boys. I realized I had some leftover bacon in the refrigerator, and the rest is history. Don’t worry if you don’t happen to have leftover bacon on hand, though. I have full instructions for cooking bacon in the oven, here.

Bacon Quesadilla

Whether I’m pressed for time or just want something easy to make, quesadillas are hard to beat. As a result, they’ve been a last-minute family dinner more than a few times. And, since you’ll only need one skillet to cook everything, it makes this kind of dinner one that I (in all of my dishwashing hating glory) am happy to make!

I love the combination of crispy, salty bacon and gooey cheese. Add in some sharp green onions, and you’ve got an easy dinner option that’s got something for everyone. For an added spicy kick and some cool, creamy, tanginess, we like to serve with a side of salsa and sour cream.

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Crisp tortillas and melting cheese collide with spicy elote corn dip in this hearty, flavorful Corn Quesadilla. And the best part? From start to finish, these come together in just 10 minutes.

This corn quesadilla recipe was heavily inspired by our beloved elote dip, a dish made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether we eat it with a spoon or dip into it with tortilla chips, it’s been a long-time favorite snack in our house. Given our love of elote and quesadillas, it was only a matter of time until I tried combining the two.

Corn Quesadilla

My boys and I are long-time fans of all things quesadilla. In fact, quesadillas were one of the first meals I taught my boys how to cook. They’re simple, easy to make, and provide a great way to use up leftovers.

Unsurprisingly, my boys loved this recipe from the first bite. At this point, I know that I need to multiply this recipe every time I make it. Who knew that adding crispy, golden tortillas and gooey melted cheese to our beloved elote dip would make it even better? I suppose it was a safe bet. These corn quesadillas are a great way to use up any leftover dip (when and if we’re lucky enough to have leftovers).

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Elote Dip (a.k.a. Hot Mexican Corn Dip) is everything we love about Mexican street corn in a fabulous scoopable dip. It is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, this is a snack that everyone loves.

As soon as fresh corn is available each year, this is one of the first foods to make. (Along with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.

Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I cannot resist any time it’s on a menu.

Elote Dip

This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.

Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

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With a buttery, crispy flour tortilla wrapped around melty Pepper Jack cheese and incredible pork carnitas along with a sprinkling of fresh cilantro, this Carnitas Quesadilla is the best lunch I’ve had all week. If you’re making carnitas, add this one to your meal plan. You can thank me later.

Friends, this recipe for carnitas quesadillas is exactly what happens at my house in the days after I make a batch of my slow cooker pork carnitas or pork carnitas in the oven. Leftover carnitas are absolutely perfect for adding to salads, rice bowls, and more.

But, this quesadilla that makes me actively happy about those leftovers. As in, I wake up grinning thinking about lunch. Don’t judge me for that, okay?

Crisp buttery edges. A gooey tangle of cheese and shredded pork in the middle. A little cilantro, because it needs that fresh green pop. That’s the whole thing. And, since the meat freezes like a dream, once you start making carnitas, you’ll always have it on hand.

Carnitas Quesadilla

There are only a handful of foods I could genuinely eat every single week, and carnitas are darn near the top of that list. A batch usually goes pretty fast around here, but whenever there’s a cup or two lingering in my fridge and I’m feeling like treating myself, rest assured that I’m going to use it in this carnitas quesadilla recipe.

And, while I love cheesy quesadillas, I do not actually like my quesadillas overloaded with cheese. I know, I know. Hot take. But, it just makes me feel so lethargic. So, I err on the side of using just enough cheese to hold everything in place. But, if YOU want to add more? I’m on board. Follow your heart.

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If crispy hot tater tots make you grin, then you have got to try these irresistible Smashed Tater Tots! Every time I make these, my whole family just stands around and grabs them off the pan.

Who doesn’t love cheese and potatoes? I’ve been making snacks, entrees, and side dishes around this pairing since “the 1900s”, as my boys are all too happy to laughingly remind me. This recipe was inspired by our favorite cheesy bacon tater tots, and these smashed potatoes with parmesan are also quite similar. I will caution you, though. These tots are immensely snackable. They will not last long!

And the best part? It’s just four ingredients. Tots, cooking spray, cheese, and parsley. That’s it. The prep work takes less than five minutes. Then, it’s just a matter of time!

Smashed Tater Tots

My friends, I have to admit that I love tater tots. Whether served as a side dish, main course, or just a snack on the go, they’re a simple, satisfying, and endlessly versatile potato. And, you already know how much we love potatoes around here! Tots have become one of my favorite options to bulk up a last-minute dinner, or try out any new dipping sauces I’m testing.

But, smashing is the move! You bake the tots first to get them warm and soft inside, then press each one flat with the bottom of a measuring cup. They go back into the oven at a higher temp, and get so wonderfully crunchy and crispy. And, since you’re starting from frozen, there’s absolutely no fuss with this recipe for smashed tater tots.

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