Quesadilla + Chips Recipe
served with our red salsa, add meat or veggies +$1.25
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Ingredients
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Quesadilla
Chips & Salsa
Method
Quesadilla
- 1
Prepare optional fillings
If adding meat, warm 4–6 oz cooked shredded chicken in a skillet over medium heat with a pinch of salt and pepper until heated through (about 2–3 minutes). If adding vegetables, thinly slice 1/2 small onion and 1/2 bell pepper, sauté in 1 tsp oil over medium-high heat until softened and lightly browned, about 5–6 minutes. Set fillings aside.
- 2
- 3
- 4
- 5
Distribute any optional fillings (about 2–3 oz warm shredded chicken or 1/3 cup sautéed vegetables) evenly over the cheese, still leaving a small border so the quesadilla seals.
- 6
Top with the second tortilla, butter-side-up. Press down gently with a spatula to compact.
- 7
Cook 2–3 minutes, until the bottom tortilla is golden brown and cheese begins to melt. Carefully flip the quesadilla using a large spatula and cook the other side 1.5–2 minutes until golden and cheese is fully melted. If cheese is slow to melt, reduce heat to medium-low and cover the skillet for 1 minute.
- 8
Transfer to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, cut into 6 wedges. Keep warm while plating.
Chips & Salsa
- 9
Portion 2 cups of corn tortilla chips into a small serving bowl or plate.
- 10
Spoon 1/2 cup red salsa into a ramekin or small bowl. Place alongside the chips and quesadilla wedges. Garnish with lime wedges if desired.