Quesadilla Recipe

Chop and shred

If using brisket or pork, shred into bite-sized pieces (about 2 cups). If using vegetables, roast or sauté ahead of time and chop to similar size.

Heat a large skillet over medium heat and add 1 tablespoon of butter or oil. Add the chopped onion and sliced red bell pepper and sauté 4–5 minutes until softened and edges start to brown.

Add the minced garlic, smoked paprika, cumin and chipotle or hot sauce (if using). Cook 30–45 seconds until fragrant.

Add the shredded brisket, pulled pork, or prepared vegetables to the pan. Stir to combine and cook 2–3 minutes until heated through. Season with kosher salt and black pepper. Taste and adjust seasoning. Remove from heat and set aside.

Wipe the skillet clean and return to medium-low heat. Add the remaining 1 tablespoon butter or oil and swirl to coat.

Place one tortilla in the skillet. Sprinkle about 0.5 cup shredded cheese evenly over half of the tortilla, leaving a small border.

Spoon about 0.5 cup of the prepared filling over the cheese, spreading evenly. Sprinkle another 0.25–0.5 cup cheese over the filling (this helps the top and bottom stick together).

Fold the tortilla in half to create a half-moon. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden brown and cheese is fully melted.

Transfer to a cutting board and let rest 1 minute, then slice into 3–4 wedges. Repeat with remaining tortillas, adding more butter or oil as needed.

Arrange quesadilla wedges on a plate. Serve with sour cream, guacamole or sliced avocado, pico de gallo or salsa, chopped cilantro and lime wedges on the side. Squeeze lime over quesadillas to taste.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over low-medium heat to crisp the tortilla and melt the cheese.