Quesadillas Recipe

Make sauce

Combine ancho chili powder, chopped chipotle in adobo, mayonnaise, sour cream, lime juice, honey, minced garlic and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; adjust salt, lime or honey to balance. Refrigerate at least 15 minutes to let flavors meld. Makes about 1/2 cup.

If using grilled chicken: season chicken breasts or thighs with 1/2 tsp kosher salt and 1/4 tsp black pepper and grill over medium-high heat until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or chop into bite-sized pieces. If using barbacoa beef: reheat shredded barbacoa gently with a splash of beef broth until warmed through. Keep whichever protein you choose warm and drain any excess liquid.

Heat a medium skillet over medium heat with 1 teaspoon oil. Add diced onion and red pepper and sauté 4–5 minutes until softened and starting to brown. Add fire-roasted corn and cook 2 minutes more. Season the vegetable-corn mixture with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and stir in sliced green onions and half of the ancho-chipotle sauce (about 2–3 tablespoons) to lightly coat the veggies.

In a large bowl combine shredded mozzarella and cheddar. Fold in the cooled vegetable mixture and diced tomatoes. Add the shredded chicken or shredded barbacoa beef (choose one protein) and gently toss so mixture is evenly combined. Adjust seasoning.

Lay out the flour tortillas on a clean work surface. Spread a thin layer (about 1 teaspoon) of ancho-chipotle sauce on one half of each tortilla (or on the whole tortilla if you prefer more heat).

Spoon approximately 2–3 tablespoons of the filling mixture onto the sauced half of each tortilla, spreading it into an even layer but leaving a 1/2-inch border. Sprinkle an extra tablespoon of the cheese mixture on top of the filling to help bind.

Fold the tortilla in half over the filling to form a half-moon (for mini quesadillas) or place a second tortilla on top for double-stack style. Press lightly to compress.

Heat a large nonstick skillet or griddle over medium heat and add 1/2 tablespoon butter or oil. When shimmering, add 2–3 quesadillas (don’t overcrowd) and cook 2–3 minutes per side, pressing gently with a spatula, until tortillas are golden brown and cheese is melted. Add more butter/oil as needed between batches.

Transfer cooked quesadillas to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining quesadillas. Let rest 1 minute before slicing each into 3–4 wedges for mini tortillas or halves for larger ones.

Arrange the quesadilla wedges in a stack or on a platter. Garnish with extra sliced green onions and a few diced tomatoes if desired. Serve with salsa and sour cream on the side and lime wedges for squeezing. Offer extra ancho-chipotle sauce for dipping.