Grilled Quesadillas Recipe

Roast

Preheat a cast-iron skillet, comal, or heavy griddle over medium-high heat. Lightly brush tomatoes, onion quarters and serrano chilies with 1 teaspoon vegetable oil. Place on the hot surface and roast, turning occasionally, until the skins are well charred and tomatoes have softened, about 8–12 minutes.

Remove the items from the heat. Let the chilies cool slightly and slip off stems if desired. If you have a molcajete, transfer the roasted tomatoes, onion and chilies to it and grind to a chunky salsa consistency. If you don’t have a molcajete, pulse the roasted vegetables in a food processor or blender 3–4 short pulses to keep some texture. Do not overblend—molcajete salsa should be slightly coarse.

Stir in chopped cilantro, 1 tablespoon lime juice and 1 teaspoon sea salt. Taste and adjust seasoning. Set aside at room temperature while you prepare crema and quesadillas.

Cut the avocado in half, remove the pit and scoop the flesh into a blender or bowl. Add 1 cup Mexican crema (or sour cream), 2 tablespoons lime juice, 1 peeled garlic clove, 1 teaspoon salt and 1 teaspoon black pepper.

Blend until very smooth. If the mixture is too thick for drizzling, add up to 2 tablespoons of water, 1 tablespoon at a time, to reach a pourable consistency. Adjust salt and lime to taste. Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Preheat a large cast-iron skillet, griddle or barbecue grill to medium (about 375–400°F / 190–200°C). Lightly oil the surface with 1 teaspoon vegetable oil or brush lightly with oil.

Warm tortillas briefly (10–15 seconds per side) on the hot surface to make them pliable, then stack on a plate covered with a clean towel to stay warm. This step helps avoid cracked 'rolled' tortillas when folding.

Lay one warmed tortilla flat. Sprinkle about 3/4 cup shredded Oaxaca cheese over half of the tortilla, leaving a 1/2-inch border. If you like, add a spoonful (about 1–2 tablespoons) of molcajete salsa on top of the cheese for flavor, but keep it light so the tortilla doesn't get soggy.

Fold the tortilla over to create a half-moon (or for a 'rolled' style, roll tightly from the edge). Press gently to flatten. Repeat with remaining tortillas and filling.

Brush the exterior of each assembled quesadilla lightly with softened butter (about 1/2 teaspoon each) or spray with oil. Place on the preheated grill or skillet. Cook 2–4 minutes per side, pressing lightly with a spatula, until the tortilla is golden brown and crisp and the cheese is fully melted. For thicker rolled quesadillas, cook a bit longer over medium-low to ensure interior heat melts the cheese without burning the exterior.

Remove quesadillas to a cutting board and let rest 1 minute. Cut into wedges (if folded) or slice into 2–3 pieces (if rolled).

Arrange grilled quesadillas on a platter. Drizzle or dollop avocado crema atop or serve on the side. Spoon molcajete salsa alongside and garnish with extra cilantro, pickled red onions and lime wedges. Serve immediately while hot and melty.