Quesadilla Recipe

Prep tortillas and cheese

Lay out 4 large flour tortillas and portion shredded cheese into four equal piles (about 1/2 cup cheese per tortilla).

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil or cooking spray and spread to coat.

Assemble and cook quesadillas

Working one at a time, butter one side of a tortilla lightly (about 1/2 tbs) and place the buttered side down in the skillet. On the top (unbuttered side) layer 1/2 cup shredded cheese and, if using, 3 oz of prepared filling (chicken, beef, shrimp, or veggies). Top with another 1/4 cup cheese (helps sealing) and place a second tortilla on top, buttered side up. Cook 2–3 minutes until the bottom is golden and cheese starts to melt.

Flip and finish

Carefully flip the quesadilla using a spatula, pressing lightly to ensure even contact. Cook another 2–3 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute before slicing into 4 wedges. Repeat with remaining tortillas and fillings.

Season the thinly sliced chicken with 1 tbs fajita seasoning and 1 tsp lime juice. Heat 1/2 tbs butter or oil in a skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes, stirring occasionally, until cooked through and slightly browned. Remove and keep warm.

In the same skillet, add the sliced bell peppers and onion. Sauté 4–5 minutes until just tender and slightly charred. Return chicken to the pan, toss to combine and keep warm until assembling quesadillas.

Toss thinly sliced steak with 1 tbs fajita seasoning. Heat 1/2 tbs oil in a hot skillet over high heat. Add steak in a single layer and sear 2–3 minutes until browned but still tender. Remove and rest 2 minutes.

Sauté bell peppers and onion in the same skillet 4–5 minutes until softened and slightly caramelized. Return beef to skillet, toss with vegetables, and remove from heat to keep warm for filling.

Season shrimp with 1 tsp fajita seasoning. Heat 1/2 tbs oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.

Sauté the bell pepper and onion 3–4 minutes until tender-crisp, then return shrimp to the pan and toss to combine. Keep warm for assembly.

Make guacamole

Halve and pit the avocado; scoop flesh into a bowl. Mash with a fork to desired texture. Stir in 1 tsp lime juice, 1 tsp salt, and 1 tbs chopped cilantro. Taste and adjust salt or lime as needed. Keep covered to avoid browning until serving.

Make pico de gallo

Combine 1 cup diced tomato, 2 tbs diced white onion, 1 tsp minced jalapeño, 1 tbs lime juice, 2 tbs chopped cilantro, and 1 tsp salt in a bowl. Mix gently and let rest 5–10 minutes to marry flavors.

Serve

Plate quesadilla wedges with a scoop of guacamole, a dollop of sour cream, and a spoonful of pico de gallo. Offer extra lime wedges and hot sauce if desired.