Quesadilla Recipe
served with salsa verde and crema choice of: carne asada, barbacoa brisket, grilled chicken, carnitas, potato & poblano
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Ingredients
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Tortillas & Filling Base
Protein / Filling Options (choose one)
Salsa Verde
Crema & Garnishes
Optional (to serve)
Method
Tortillas & Filling Base
- 1
Prepare tortillas
Warm 4 flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side until pliable. Keep them wrapped in a clean kitchen towel to stay warm.
- 2
Assemble quesadillas
Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon butter and 1/2 teaspoon vegetable oil to the pan and swirl. Place one warmed tortilla in the skillet. Sprinkle 1/2 cup shredded cheese evenly over half the tortilla, leaving a 1/4-inch border.
- 3
Add chosen filling
Arrange 2 ounces (about 1/4 of the 8 oz portion) of your chosen protein or potato & poblano mixture evenly over the cheese. Do not overfill — a thin layer works best for melting and folding. Top the filling with another 1/4 cup shredded cheese (this helps the two sides seal).
- 4
Cook and fold
Fold the tortilla over to form a half-moon. Cook 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Add remaining 1/2 tablespoon butter to the pan, press lightly with a spatula, flip carefully, and cook another 2–3 minutes until golden and cheese is fully melted. Repeat to make the remaining quesadillas (you should get about 2 quesadillas from listed quantities).
- 5
Rest and slice
Transfer cooked quesadilla to a cutting board and let rest 1 minute. Slice each quesadilla into 3 wedges. Keep warm while finishing remaining tortillas.
Protein / Filling Options (choose one)
- 6
Carne asada
If not pre-cooked, marinate thin steak slices briefly with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp lime juice and 1 tsp oil for 15–30 minutes. Grill or sear in a hot skillet 2–3 minutes per side until medium-rare to medium. Rest 5 minutes and slice thinly against the grain into roughly 1/4-inch strips. Use 2 oz per quesadilla.
- 7
Barbacoa brisket
If using leftover or prepared barbacoa, shred and warm in a skillet with 1 tablespoon of reserved braising liquid or a splash of water until heated through. Season lightly with salt. Use 2 oz per quesadilla.
- 8
Grilled chicken
Grill or sear boneless chicken breast or thigh seasoned with salt and pepper until cooked through (internal 165°F / 74°C). Let rest 5 minutes, then slice thinly. Use 2 oz per quesadilla.
- 9
Carnitas
Warm shredded carnitas in a skillet over medium heat until edges crisp slightly and meat is heated. Use 2 oz per quesadilla.
- 10
Salsa Verde
- 11
Roast and blend
Preheat a broiler or skillet. Place tomatillos, serrano (or jalapeño), and quartered onion on a baking sheet and broil 6–8 minutes, turning once, until charred and softened. Alternatively char on a hot skillet. Combine roasted tomatillos, chile (remove seeds for milder heat), onion, garlic, cilantro, lime juice, salt and 2 tablespoons water in a blender. Pulse until a slightly chunky, bright green sauce forms. Taste and adjust salt or lime juice. Chill or hold at room temperature.
- 12
Strain (optional)
If you prefer a smooth salsa, pass the blended salsa through a fine sieve into a bowl, pressing with a spatula to extract liquid and leave seeds/skins behind.
Crema & Garnishes
- 13
Finish crema
If desired, thin Mexican crema or sour cream with 1/2 teaspoon lime juice and a pinch of salt to make it pourable. Taste and adjust.
- 14
Plate and garnish
Place sliced quesadilla wedges on a plate. Spoon 2–3 tablespoons salsa verde alongside or on top, drizzle 1 tablespoon crema over the wedges or serve on the side. Sprinkle pickled red onion and chopped cilantro over the quesadilla wedges, finish with a light dusting of coarse salt and serve lime wedges and optional radish slices and hot sauce on the side.
