Mac and cheese quesadillas are the kind of dish that feels like an easy win, especially when the kids are hungry, and you want to whip something up fast. It’s the best of both worlds—comfort food meets a quick snack. I remember one day after a busy afternoon, my kids were looking for something fun to eat, and we had some leftover mac and cheese in the fridge. I grabbed a few tortillas, added some bacon, and suddenly this recipe was born. It’s become a family favorite ever since.
What I love about this recipe is how simple it is to customize. You can throw in some veggies if you want to sneak in something healthy, or add extra cheese if you’re feeling indulgent. And the best part? It takes less than 30 minutes to make, which means you can satisfy those hunger cravings in no time.
This mac and cheese quesadilla is perfect for weeknights or lazy weekends. I also like to make it when we’re having a movie night—it’s easy to eat, not too messy, and full of cheesy, bacon goodness. Plus, it’s a great way to use up that last bit of macaroni and cheese that’s sitting in your fridge. The kids love helping out with this one too; they enjoy layering everything together and watching it get crispy in the pan. Let me tell you, the satisfaction on their faces when they take the first bite makes it all worth it.
Making Mac and Cheese Quesadilla
Ingredients
- 1 package macaroni and cheese (Bob Evans Tasteful Sides)
- 4 flour tortillas (8-inch)
- 8 bacon slices, cooked and chopped into small pieces (about 1/2 to 3/4 inch)
- 1 cup shredded sharp cheddar cheese (approximately 4 oz)
- 4 oz canned diced green chiles
- 2 tablespoons butter
Directions
Start by cooking the mac and cheese according to the package directions.
Lay out your tortillas on a flat surface, preparing them for assembly.
Preheat a large skillet over medium heat.
On half of each tortilla, sprinkle about 2 tablespoons of shredded cheddar cheese.
Add approximately 1/4 of the macaroni and cheese on top of the cheese layer for each tortilla.
Spoon a tablespoon of diced green chiles over the mac and cheese on each tortilla.
Top the mac and cheese with a generous portion of chopped bacon.
Sprinkle 2 more tablespoons of shredded cheese on top of the bacon for extra cheesy goodness.
Fold each tortilla in half, making sure all the filling stays on one side.
Melt 1 tablespoon of butter in the heated skillet. Place two folded quesadillas in the pan, folding the edges towards each other.
Cook each side for 2-3 minutes, or until golden brown and crispy.
Remove the quesadillas from the skillet and let them rest on a cooling rack while you prepare the rest.
Cut the quesadillas in half and serve them warm.
Storing Suggestions
If you have any leftovers, store them in an airtight container in the fridge for up to two days. To reheat, warm them in a skillet for a few minutes to regain the crispiness, or use an oven to heat evenly without making the quesadilla soggy.
Cooking Tips
If you don’t have bacon on hand, you can substitute it with sausage or even leftover chicken. For a vegetarian option, consider adding sautéed mushrooms or bell peppers. Always cook on medium heat to prevent the tortillas from burning while the cheese melts inside.
Serving Suggestions
Serve these mac and cheese quesadillas with a side of sour cream, salsa, or guacamole. For a more substantial meal, pair them with a simple green salad or some roasted veggies. A cold glass of lemonade or iced tea makes the perfect refreshing drink.
Ingredient Substitutions
If you don’t have sharp cheddar cheese, feel free to use a milder cheese like mozzarella or Monterey Jack. You can also switch out green chiles for jalapeños if you prefer more heat, or use chopped tomatoes for a milder version.
Seasonal Variations
In the summer, add fresh corn or diced bell peppers for a burst of flavor. In the fall, consider using smoked gouda and some caramelized onions for a deeper, rich flavor. During the winter months, add some crushed red pepper for a spicy twist to warm you up.
Allergen Information
This recipe contains dairy, gluten, and pork. For a gluten-free option, use gluten-free tortillas. If you’re avoiding dairy, try a plant-based cheese substitute. For those avoiding pork, turkey bacon or a vegetarian substitute can be used.
FAQ
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by leaving out the bacon and adding vegetables like sautéed mushrooms, spinach, or bell peppers for added flavor and texture.
How do I prevent the quesadilla from becoming soggy?
To avoid a soggy quesadilla, make sure not to overstuff it and cook on medium heat so the tortilla crisps up without the filling becoming too moist. Let the quesadilla cool on a wire rack after cooking to maintain crispiness.
Can I use store-bought mac and cheese?
Absolutely! You can use any store-bought mac and cheese, though Bob Evans Tasteful Sides or another creamy version works best. Homemade mac and cheese can be used too.
Can I freeze these quesadillas?
Yes, you can freeze them after cooking. Let them cool completely, then wrap them tightly in plastic wrap or aluminum foil. They can be frozen for up to two months. Reheat in the oven or a skillet for best results.
How do I reheat leftovers?
To reheat, use a skillet to warm the quesadillas back up so they stay crispy. You can also reheat them in the oven at 350°F for about 10 minutes, flipping halfway through.
What can I serve with mac and cheese quesadillas?
Serve them with a side of salsa, guacamole, or sour cream for dipping. A simple salad or roasted veggies can also complement the dish, making it a more balanced meal.
Mac and Cheese Quesadilla
Ingredients
- 1 package macaroni and cheese Bob Evans Tasteful Sides
- 4 flour tortillas flour tortillas 8-inch
- 8 slices bacon cooked and chopped into small pieces
- 1 cup shredded sharp cheddar cheese approximately 4 oz
- 4 oz canned diced green chiles
- 2 tablespoons butter
Instructions
- Cook the mac and cheese following the package instructions.
- Spread the tortillas on a clean surface.
- Heat a 10-inch pan over medium heat.
- On one side of each tortilla, sprinkle about 2 tablespoons of shredded cheese.
- Scoop around 1/4 of the prepared macaroni and cheese onto the cheese layer of each tortilla.
- Evenly distribute a tablespoon of diced green chiles over the mac and cheese.
- Add the chopped bacon on top of the mac and cheese in each tortilla.
- Sprinkle 2 more tablespoons of shredded cheese over the bacon layer.
- Fold each tortilla in half, keeping all the ingredients on one side.
- In the heated skillet, melt 1 tablespoon of butter. Place 2 folded quesadillas in the pan, positioning the folded edges against each other.
- Cook for 2-3 minutes until the bottom is golden brown. Flip them and cook the other side for another 2-3 minutes until golden.
- Transfer the quesadillas to a cooling rack while you prepare the remaining ones.
- Cut each quesadilla in half and serve.
