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Questions: support@dailybreadrecipe.com

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Daily Bread is a recipe collection app for iPhone and the web, made by its developer and offered free of charge. These terms are short because the service is simple: there is no account of ours and no payment, and your recipes stay in your own cloud.

The service

The website at dailybreadrecipe.com and the Daily Bread app let you write recipes, save recipes from web pages, convert measurements and make shopping lists. Your recipes are stored in your own browser and, when you sign in, in your own iCloud or Google Drive account. We do not operate a database of your recipes and cannot see, restore or move them. The only thing we keep is the star ratings people give Explore recipes, as described in the privacy policy.

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Explore Recipes

The recipes in Explore Recipes are adapted from the Wikibooks Cookbook, written by Wikibooks contributors and licensed under CC BY-SA 4.0. Daily Bread rewrote their steps and shortened their introductions; the adapted recipes are shared under the same licence, which lets you copy, change and share them as long as you credit the source and keep the licence. Each recipe names its source, its authors and the exact revision used, and each saved copy keeps that credit in its notes. Photos come from Wikimedia and keep their own licences, credited on each recipe. Daily Bread is not affiliated with or endorsed by Wikibooks or the Wikimedia Foundation.

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Signed-in people can rate Explore recipes from 1 to 5 stars, once per recipe, and change or clear their rating at any time. Averages and counts are shown to everyone. Ratings that look automated or abusive may be removed.

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The service is provided as is, without warranties of any kind. Sync depends on Apple's and Google's services, your network and your browser, and may be interrupted. Keep your own backups: Settings → Backup exports every recipe and list to a file. To the extent permitted by law, the developer is not liable for lost content or any indirect damages arising from use of the service.

Changes and termination

The service may change or end at any time. Because your content lives in your own cloud and can be exported, you keep it regardless. These terms may be updated; the current version is always at dailybreadrecipe.com/terms.

Privacy

How the site handles data is described in the privacy policy.

Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Questions, a recipe that will not import, or sync that looks stuck? Write to us and a person will answer, usually within two working days.

support@dailybreadrecipe.com

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Common questions

My recipes are not showing up. Sign in with the same Apple ID or Google account you used before, then choose Sync Now in Settings. Recipes saved with Apple appear in the iPhone app and on the website; recipes saved with Google appear only on the website.

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See also the privacy policy and terms of service.

Quesadilla

Difficulty 2/5 Ingredients 11 Steps 9
Quesadilla

Similar to a sandwich, the amount of ingredients for a quesadilla depends on how many you are serving and how big you want to make a particular quesadilla. Here are ingredients for one serving using the typical size of tortillas most commonly available in stores in the southwestern U.S. (and in many other areas and countries). Other locally available thin flat breads may work instead of work of tortillas, but please…

Ingredients

Base

  • 2 flour tortillas, 6 inches (15 cm) in diameter
  • ⅓ cup grated meltable cheese (preferably a Monterey Jack and cheddar blend or a Tex Mex blend)
  • ¼ cup filling (see options below)
  • Cooking spray

Fillings

  • Salsa
  • Sarza criolla
  • Chile peppers
  • Chopped tomatoes and cilantro
  • Cooked meat or seafood
  • Fresh spinach, washed and torn into small pieces
  • Canned black beans, rinsed and well drained

Steps

  1. Warm both tortillas in the microwave until flexible. Keep one warm.
  2. Preheat a frying pan or griddle over medium-low heat. Grease with oil or cooking spray. Place one tortilla in the pan.
  3. Sprinkle shredded cheese over the tortilla.
  4. Top with fillings, warmed and well drained. Distribute evenly.
  5. Melt the cheese. Do not let the tortilla change color substantially; light browning in spots is fine.
  6. Press the other tortilla on top until it sticks slightly.
  7. Flip. Warm until the quesadilla joins as a unit.
  8. Remove from pan. Cut into eight wedges.
  9. Eat immediately, or keep in a low-temperature warm area, below the melting temperature of the cheese.

Notes from the original

  • Quesadillas are not usually not very good re-heated.
  • In some regions of Mexico a quesadilla is a simple corn tortilla with cheese, non-fried.
  • One traditional quesadilla filling consists of grilled chicken, beef, or pork, finely minced, sprinkled with a teaspoon of finely minced onion and half of teaspoon of cilantro, with a small amount of some lime squeezed on top.
  • Corn tortillas can be used in a pinch at home, but they may not hold together or work as well as flour tortillas.
  • See Crab Quesadillas with Mango Salsa for a variation.

Source. Adapted from “Cookbook:Quesadilla” by Wikibooks contributors, revision of 2025-11-14, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Quesadilla.jpg (author listed on the file page), Public domain, via Wikimedia. Resized; otherwise unchanged.