10 Delicious Side Dishes to Serve with Quesadillas

If you’re wondering what to serve with quesadillas, you’re in for a treat! These cheesy delights pair perfectly with a variety of sides and dips that boost their flavor and make your meal complete.

From fresh salsas and guacamole to crisp salads and beans, there are plenty of options to satisfy your cravings and impress your guests.

Zesty Sour Cream Dip

This zesty sour cream dip is a perfect companion for quesadillas, adding a creamy and tangy flavor that elevates your meal. It’s incredibly simple to whip up and only requires a few ingredients, making it a go-to choice for quick gatherings or family dinners.

The refreshing taste of sour cream combined with spices creates a delightful contrast to the rich, cheesy quesadillas. Whether you’re having a casual night in or hosting a party, this dip brings everyone together for a delicious bite.

Ingredients

• 1 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the sour cream, lime juice, garlic powder, onion powder, and smoked paprika.
2. Mix well until all ingredients are thoroughly combined.
3. Season with salt and pepper to taste, adjusting as desired.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled alongside your favorite quesadillas and enjoy!

Refried Beans with Cheese

Refried beans with cheese make a delightful side dish that pairs perfectly with quesadillas. This dish is creamy, hearty, and packed with flavor. The combination of beans and cheese creates a smooth texture that complements the crispy quesadilla wonderfully.

Making refried beans is simple and doesn’t require much time. You can whip them up quickly using canned beans or opt for dried beans if you have a little extra time. The addition of cheese makes them even more indulgent and satisfying!

Ingredients

• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
2. Add minced garlic and cumin, cooking for another minute until fragrant.
3. Stir in the pinto beans, mashing them slightly with a fork or potato masher. Cook for about 5-7 minutes, allowing some beans to break down while others remain whole.
4. Season with salt and pepper to taste, then stir in the shredded cheese until melted and well combined.
5. Serve warm, garnished with fresh cilantro, alongside your favorite quesadillas.

Creamy Cilantro Lime Rice

Creamy cilantro lime rice is a delightful side dish that perfectly complements quesadillas. It’s creamy, zesty, and packed with fresh flavors, making it a favorite in any meal. This recipe is straightforward and requires just a few ingredients, making it ideal for a quick dinner or a casual gathering.

The combination of tangy lime and fresh cilantro creates a refreshing taste that balances the richness of quesadillas. Perfectly fluffy and slightly creamy, this rice dish brings a delightful texture that enhances your dining experience.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/4 cup heavy cream
• 1 lime, zested and juiced
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a medium saucepan, bring the broth to a boil. Add the rice, cover, and reduce heat to low. Cook for about 18-20 minutes or until the rice is tender and all the liquid is absorbed.
2. Add Cream and Flavors: Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in the heavy cream, lime zest, lime juice, garlic powder, and chopped cilantro.
3. Season: Taste and season with salt and pepper as desired. Mix well to combine all the flavors.
4. Serve: Transfer the cilantro lime rice to a serving bowl and garnish with additional cilantro if desired. Serve warm alongside your favorite quesadillas!

Spicy Salsa Verde

Spicy salsa verde is a fresh and tangy sauce that pairs perfectly with quesadillas. Its vibrant green color comes from tomatillos, cilantro, and green chili peppers, giving it a zesty kick that elevates any meal. This salsa is not only delicious but also incredibly easy to whip up, making it a fantastic choice for a quick side dish or snack.

The combination of flavors in salsa verde creates a delightful balance of heat and freshness. Whether you enjoy it as a dip with tortilla chips or drizzled over your favorite quesadilla, it’s sure to add a burst of flavor that everyone will love.

Ingredients

• 1 lb tomatillos, husked and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeño peppers, chopped (remove seeds for less heat)
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. Boil tomatillos in a pot of water for about 5-7 minutes until they turn bright green and soft. Drain and let cool.
2. In a blender, add the cooled tomatillos, onion, garlic, jalapeños, cilantro, and lime juice.
3. Blend until smooth, adjusting the seasoning with salt as needed.
4. Serve fresh with tortilla chips or as a topping for quesadillas. Store any leftovers in an airtight container in the fridge for up to a week.

Fresh Guacamole with Lime

Fresh guacamole is a creamy, zesty dip that perfectly complements quesadillas. This recipe is simple to make, requiring just a handful of ingredients, and it bursts with flavor thanks to the fresh lime juice and ripe avocados. Whether you’re hosting a get-together or just enjoying a snack at home, this guacamole will elevate your meal.

The combination of smooth avocado, tangy lime, and a hint of salt creates a delicious dip that pairs well with crunchy tortilla chips or as a topping for quesadillas. It’s a crowd-pleaser that everyone can enjoy!

Ingredients

• 2 ripe avocados
• 1 lime, juiced
• 1 small onion, finely chopped
• 1 small tomato, diced
• 1 clove garlic, minced
• Salt to taste
• Fresh cilantro (optional)

Instructions

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
2. Mash the Avocado: Use a fork to mash the avocado to your desired consistency — smooth or chunky.
3. Add Ingredients: Stir in lime juice, onion, tomato, garlic, and salt. Mix well to combine.
4. Taste and Adjust: Taste the guacamole and adjust the seasoning, adding more lime juice or salt if needed.
5. Serve: Transfer to a serving bowl, garnish with cilantro if desired, and enjoy with tortilla chips or as a delicious topping for your quesadillas.

Charred Corn Salad

Charred corn salad is a fresh and vibrant dish that brings together the sweetness of grilled corn, juicy tomatoes, and creamy avocado. The smoky flavor from the charred corn adds a delightful contrast to the other ingredients, making each bite full of texture and taste. This salad is not only delicious but also super easy to whip up, perfect for a quick side to pair with quesadillas.

Whether you’re hosting a gathering or just enjoying a casual dinner at home, this salad complements the cheesy goodness of quesadillas beautifully. With bright flavors and a hint of lime, it’s sure to be a hit!

Ingredients

• 3 cups fresh corn kernels (about 4 ears of corn)
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Char the Corn: Preheat a grill or grill pan over medium-high heat. Grill the corn for about 2-3 minutes on each side until charred and cooked through. Remove from heat and let cool.
2. Prepare the Salad: In a large bowl, combine the charred corn, halved cherry tomatoes, diced avocado, chopped red onion, and cilantro.
3. Add Dressing: Drizzle lime juice and olive oil over the salad. Season with salt and pepper, then toss gently to mix all the ingredients.
4. Serve: Enjoy immediately or let it chill in the refrigerator for 15-20 minutes to meld the flavors before serving alongside your quesadillas.

Avocado and Tomato Salad

This Avocado and Tomato Salad is a fresh and vibrant side that pairs perfectly with quesadillas. The creamy avocado and juicy tomatoes create a delightful contrast of textures, while a sprinkle of herbs adds a burst of flavor. It’s simple to make and takes just a few minutes to prepare, making it an ideal choice for a quick meal or gathering.

The combination of ingredients not only looks appealing but also offers a refreshing taste that complements the savory quesadillas beautifully. Enjoy this salad as a light and healthy addition to your meal prep!

Ingredients

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Optional: feta cheese, crumbled

Instructions

1. In a large bowl, combine the diced avocados, halved cherry tomatoes, and chopped red onion.
2. Add the fresh cilantro and lime juice, then gently toss to combine.
3. Season with salt and pepper to taste. If desired, sprinkle crumbled feta cheese on top.
4. Serve immediately or chill for a bit before serving to enhance the flavors.

Mexican Street Corn (Elote)

Mexican Street Corn, or Elote, is a delicious and vibrant dish that brings the flavors of street food right to your home. Sweet corn on the cob is slathered in creamy mayonnaise, sprinkled with cheese, and dusted with chili powder, creating a delightful blend of savory and spicy tastes. This dish is simple to prepare and makes a perfect side for any meal, particularly alongside quesadillas.

Elote is not just tasty; it’s also a fun experience as you can enjoy it on the cob, making it a hands-on treat. The combination of ingredients, including fresh lime juice and cilantro, elevates it to a whole new level of flavor. It’s a crowd-pleaser that’s sure to impress everyone at the table!

Ingredients

• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/2 cup Cotija cheese, crumbled
• 1 teaspoon chili powder
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)
• Salt, to taste

Instructions

1. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
2. Prepare the Coating: In a small bowl, mix together the mayonnaise, chili powder, and salt. Adjust the seasoning to your liking.
3. Coat the Corn: Once the corn is grilled, remove it from the heat. Brush each ear generously with the mayonnaise mixture.
4. Add Cheese and Serve: Sprinkle the crumbled Cotija cheese over the coated corn. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.

Pickled Jalapeños

Pickled jalapeños add a zesty kick to any meal, especially quesadillas. Their tangy flavor complements the cheesy goodness, bringing a vibrant contrast that’s hard to resist. Plus, making them is simple and requires just a few ingredients, making them an easy addition to your kitchen repertoire.

These pickled slices are not only tasty but also versatile. You can use them in sandwiches, salads, or just as a snack. The process is quick, and they can last for weeks, so you can enjoy that spicy crunch anytime you want!

Ingredients

• 1 cup sliced fresh jalapeños
• 1 cup vinegar (white or apple cider)
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 clove garlic, crushed
• 1 teaspoon oregano (optional)

Instructions

1. Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, and crushed garlic. Heat over medium until the sugar and salt dissolve.
2. Slice the Peppers: While the brine is heating, slice the jalapeños into thin rounds. If you prefer less heat, remove the seeds.
3. Pack the Jar: Place the sliced jalapeños in a clean jar, adding oregano if using.
4. Add the Brine: Once the brine is ready, pour it over the jalapeños, ensuring they are fully submerged.
5. Cool and Refrigerate: Let the jar cool to room temperature, then seal it and refrigerate. They will be ready to enjoy in a few hours, but taste even better after a day or two!

Pico de Gallo with Fresh Herbs

Pico de Gallo is a fresh, vibrant salsa that pairs perfectly with quesadillas. It’s a simple mix of diced tomatoes, onions, and cilantro, creating a burst of flavor that complements the cheesy richness of quesadillas. The tanginess of lime juice adds a refreshing zest, making each bite delightful.

Not only is it easy to whip up, but it also uses ingredients you might already have on hand. This salsa provides a nice crunch and a fresh taste, balancing the warm, melted cheese in your quesadillas.

Ingredients

• 3 medium ripe tomatoes, diced
• 1/2 medium onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional for heat)
• Juice of 1 lime
• Salt to taste

Instructions

1. In a medium bowl, combine the diced tomatoes, chopped onion, cilantro, and jalapeño (if using).
2. Drizzle with lime juice and sprinkle with salt.
3. Toss everything gently to mix, ensuring the ingredients are evenly coated with lime juice and salt.
4. Let the Pico de Gallo sit for about 10 minutes to allow the flavors to meld.
5. Serve immediately with quesadillas or store in the fridge for up to 2 days.