Grilled Mexican Quesadilla Recipe with Lentils

This quick and easy Grilled Mexican Quesadilla Recipe With Lentils is a tasty dinner for meatless Mondays!

One of my kids’ favorite school-night meals is quesadillas. I can certainly see why. Quesadillas are one of those timeless comfort foods—warm, cheesy, and satisfying. It’s basically a grilled cheese in a tortilla, depending on how you make it, though I like to sprinkle some homemade fajita seasoning for extra flavor. I’ll add other ingredients like chicken for extra protein and refried beans for fiber. However I make these quesadillas, my kids love to eat them up! 

Once in a while, I’ll stretch the boundaries just to see if I can sneak in other nutritious add-ins, like lentils. Much to my surprise, the kiddos don’t even notice. Lentils have a mild, earthy flavor, but you can’t tell because of all the Mexican cheese. And with a sprinkle of fajita seasoning (or taco seasoning), it’s practically impossible for my picky eaters to detect a hint of these fibrous legumes.

Plus, making these quesadillas is as simple as it gets. The only curveball here is with the lentils, but those extra steps are worth it. Blending the cooked lentils with your salsa of choice really amps up the flavor! 

Whether you’re a fan of spicy salsa or prefer mild with some creamy guacamole, these quesadillas go with all the standard toppings. And with a crisp, golden tortilla exterior straight off the grill (or pan!), they give a restaurant-like taste—eat your heart out, Chili’s!

Are Grilled Mexican Quesadillas with Lentils Healthy?

Lentils are a powerhouse of plant-based nutrition, offering a decent dose of protein, fiber, and essential minerals like iron. You also get some calcium from the cheese, though it’s not a mind-blowing amount. To make the quesadillas even lighter, you can swap regular cheese for a lower-fat option. Personally, I’d just reduce the regular amount slightly because low-fat cheese doesn’t melt as nicely. If you need a gluten-free alternative, try corn tortillas instead. The texture is different, but they taste pretty great grilled!

Grill, Skillet, or Pan—What’s the Difference?

When it comes to making the perfect quesadilla, your cooking method affects both the taste and texture of your tortilla. A grill, especially a charcoal grill, offers an unbeatable smoky flavor and crisp edges. The high heat gives the quesadilla a deliciously golden finish while melting the cheese to perfection. It’s my favorite method by far, but you definitely need to keep an eye on your grill—your quesadilla will get done faster than you think.

Next in line is the skillet, which is typically made from cast iron or stainless steel. They’re known for their durability and ability to retain heat. Cast-iron skillets, in particular, are great for creating that perfect golden crust because they distribute heat evenly and can handle higher temperatures.

Then there are nonstick frying pans. These are often lighter than skillets and coated with Teflon or ceramic to prevent sticking. They’re perfect for cooking delicate foods or when you want an easy cleanup, but they generally don’t achieve the same level of crispness or browning as a cast-iron skillet.

Any of these options work for quesadillas, but if you can, try this recipe on your grill!

Serving Suggestions

These quesadillas are delicious on their own, but they shine with the right sides. Serve them with extra Salsa, guacamole, or sour cream for dipping. If you’re planning a full Mexican-inspired meal, pair them with Mexican Brown Rice for a whole-grain take on a classic. Watching your carbs? This Cilantro-Lime Cauliflower Rice is a delicious alternative. Or try this refreshing Mexican Grilled Corn Salad With Jalapeño And Avocado. It’s quite flavorful and packs a little heat, a perfect complement to the cheesy quesadillas.

Recipe