simple, family-friendly meals with a pinch of life.

Spicy Cheesy Sneaky Quesadillas

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado main

So that…

Pretty much the best quesadilla that has come from my kitchen. And those are Steven’s words, not mine. This combo is spicy meets crunchy meets chewy in the best friendly way!

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado-pepper and cilantro close up

We have the yellow peppers …again…(sorry, I’m obsessed) and their sweet wonderful crunch, sauteed with onions that create that warm delicious scent we have all come to love…and spicy smokey Tex-mex inspired tofu, topped with extra sharp cheddar (because…the BEST) and little salty bits of bacon all melted together between that lovely tortilla fold!

Oh…hey tofu…yes, I hoped you would read right over that word because I know you want to click that red x at the corner of your screen, but, since we are friends I know..KNOW…you will hear me out on this one.


Okay, now let’s have an honest discussion about tofu because I need you to walk away WANTING it because it makes these quesadillas! (Did you just say that in your mind like kae-su-dill-uz?…just wondering.)

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado-overhead shot of tortillas, peppers, cilantro and quesadillas

The Bad:

Tofu is scary.

Tofu is hipster and we just like Mexican too much to be hipster.

Tofu requires going to that section in your grocery store where all the people that only eat lettuce and weird-looking grains hang out.

The Ugly:

Tofu is freaky looking and sets in water. Ew.

Tofu is spongy and doesn’t look edible.

Tofu is a white cube containing mashed things.

Tofu is a chicken faker.

The Good:

Tofu is low in fat.

Tofu is high in protein and low in calories.

Tofu is a blank canvas for all the flavors!

Tofu is inexpensive.

Tofu doesn’t make me cook meat. (<——fave)

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado-close up in sneaky and spicy quesadillas

After that deep discussion, I hope I have at least put us on the same page in regards to tofu. It is quick, its healthy, it can be all sneaky and make you forget you are eating tofu and Steven may have thought it was chicken in these golden brown Mexican delights. I may have also not told him otherwise until he had eaten the whole quesadilla…hashtag sneaky.

If our meat-loving selves can chow down ALL the quesadillas in one setting, STOP DOING THE MATH…WE knowww, then we are confident you can overcome your fear of tofu and love its tendency to taste like all those spices we know and love!

Speaking of, the spice mix we are workin’ with here include these lovelies- garlic salt, red cayenne pepper, cumin and smoked paprika. This flavor team grabs all the ingredients in a hug and leaves your mouth with the teeniest little spicy kick. SO GOOD.

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado-avocado spotlight shot

Ahh! But not to fear…because avocado and it’s chill creamy self…is going to calm down those flavors for a match made in food heaven and-PRETTY.

I’m a sucker for colors, but this little combo is a MUST the cooling feature necessary when you gotta-have-a-boiling-hot-quesadilla-NOW thing happening. Ya’ know…like if that should happen or something.

Aaaaand I’m still talking.

UUUGh. Why.

I literally annoy myself more than I care to admit.

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado-handheld

So, to wrap things up—-> finally<—- quesadillas + all the ingredients = delightful and you will love them.

The end.

Happy Friiiiday 😀

PS. If you are still with me (you=THA BOMB), these would work great with any meat, but I would use ground meats (turkey, beef, chicken) for stick-a-bility to allow for the best quesadilla experience.

Spicy Cheesy Sneaky Quesadillas
Prep time
Cook time
Total time
Serves: 5
  • 5 medium tortillas
  • ½ package of tofu
  • ½ tsp garlic salt
  • ½ tsp red cayenne pepper
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 2 tsp liquid smoke (or Worcestershire sauce)
  • 1 yellow pepper (sliced)
  • 1 medium onion (sliced)
  • 1 cup extra sharp cheddar
  • 2 tbsp. real bacon bits
  • Cilantro (to taste)
  • 2 Tbsp. extra virgin olive oil
  1. Slice tofu in thin slices and lay on a paper towel-lined baking sheet, covered with more paper towels and set aside. Slice peppers and onion, grate cheese and mince desired amount of cilantro (I used about 1 tsp per quesadilla).
  2. After about 5-10 minutes, remove water-soaked paper towels and add tofu to a bowl (patting with more paper towels if needed) and begin crumbling tofu into a ground meat texture.
  3. Heat a pan to medium-high heat, add enough oil to thinly coat the pan, and add tofu to begin browning.
  4. Add spices and stir to combine. After browning for about 3-5 minutes (stirring constantly to keep from sticking), add vegetables and cook until slightly tender, stirring frequently.
  5. Remove mixture from pan and assemble quesadillas with tofu and vegetable mixture, bacon bits and cheddar with a light sprinkling of cilantro.
  6. Add more oil to lightly cover the pan (if necessary) and heat the quesadilla until golden brown on both sides or about 30-45 seconds per side.


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