Quesaahdillas Recipe
Make Quesaahdillas Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Quesadilla Filling
Spice Mix & Spread
Toppings & Dips
Method
Quesadilla Filling
Prep filling
In a large bowl combine shredded chicken, black beans, roasted red peppers, sliced green onions, chopped cilantro and sliced jalapeño (if using). Toss gently to distribute ingredients evenly.
Season filling
Sprinkle the cumin, smoked paprika, garlic powder, salt and black pepper over the filling mixture. Toss again to coat all pieces evenly.
Stir in about 1 1/2 cups of the shredded cheese into the filling mixture so the cheese helps bind the filling when heated. Reserve remaining 1/2 cup cheese for assembling the quesadillas.
Spice Mix & Spread
Combine softened butter and olive oil in a small bowl. Add a pinch (about 1/4 tsp) of the ground cumin and smoked paprika (from the earlier measured spices) to the butter mixture and stir until emulsified. This seasoned butter will be brushed on the tortillas before toasting.
Assemble & Cook
Heat skillet
Place a large nonstick or cast-iron skillet over medium heat and let it warm for 2 minutes.
On the side of the tortilla facing up in the skillet (the unbuttered side), evenly spread about 1/4 of the filling mixture, leaving a 1/2-inch border. Sprinkle about 2 tablespoons of the reserved shredded cheese over the filling for extra melt and a crispy edge.
Top with a second tortilla, buttered side up. Press down gently with a spatula to compact the quesadilla and encourage melting.
Cook 2–3 minutes until the bottom tortilla is golden brown and crisp. Flip carefully and cook another 2–3 minutes until the second side is golden and the cheese is melted through. Reduce heat slightly if the tortilla browns too quickly before cheese melts.
Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 4 wedges. Repeat process with remaining tortillas and filling. Replenish pan fat with a teaspoon of butter or oil if needed between batches.
Toppings & Serve
Arrange quesadilla wedges on a platter. Serve with sour cream/crema, pico de gallo, guacamole and lime wedges on the side. Squeeze lime over wedges just before eating for a bright finish.
Optional: garnish with extra chopped cilantro and sliced green onions if desired.