Quesadilla Recipe
Oaxaca cheese, spinach, red cabbage, pico de gallo, queso fresco. Choice of: Chicken, Birria, Carnitas
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Ingredients
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Quesadilla Base
Vegetables & Toppings
Protein (choose one)
Cooking & Finish
Method
Quesadilla Base
- 1
Preheat skillet
Place a large nonstick or cast-iron skillet over medium heat and allow it to warm for 2–3 minutes until evenly hot.
- 2
Lay out two flour tortillas on a clean work surface. Sprinkle 3/4 cup shredded Oaxaca cheese evenly over one tortilla, leaving a 1/2-inch border.
- 3
Crumble half of the queso fresco evenly over the Oaxaca cheese to add creaminess and a salty tang.
Vegetables & Toppings
- 4
- 5
Spoon the pico de gallo in a thin line (about 2–3 tablespoons) down the center of the cheese and vegetables. Do not overload to avoid sogginess.
Protein (choose one)
- 6
If using chicken: warm 1 cup shredded cooked chicken in a small pan with 1/2 tablespoon oil, 1/8 tsp salt and a pinch of pepper until heated through (about 2–3 minutes). Drain any excess liquid and distribute evenly over the pico.
- 7
If using birria: reheat 1 cup shredded birria briefly in its consomé or a small pan until just warmed (about 2–3 minutes). Drain excess fat/consomé if desired and place shredded birria over the pico.
- 8
If using carnitas: warm 1 cup shredded carnitas in a skillet for 2–3 minutes until heated and slightly crisped at the edges. Distribute evenly over the pico.
- 9
Fold the empty tortilla over the filled one to create a half-moon quesadilla. Press gently to compact layers.
Cooking & Finish
- 10
Add 1/2 tablespoon oil or butter to the preheated skillet and swirl to coat. Carefully transfer the folded quesadilla to the skillet.
- 11
Cook over medium heat for 2–3 minutes per side, pressing occasionally with a spatula, until the tortilla is golden brown and the cheese is completely melted (use a lid for 30–45 seconds if needed to help melt cheese).
- 12
Transfer the quesadilla to a cutting board and let rest 1 minute. Sprinkle remaining queso fresco over the top if desired, then cut into 3–4 wedges using a sharp knife or pizza cutter.
- 13
Serve immediately with lime wedges and optional hot sauce or reserved consomé for dipping (especially good with birria).