Quesadillas Recipe
Stuffed with cheese, green pepper, tomato, jalapeno, black olive and onion. Served with sour cream and salsa.
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Ingredients
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Filling
Tortillas & Cooking
To Serve
Method
Prepare Filling
- 1
Chop and combine
Finely dice the onion, seed and dice the tomato, seed and finely chop the jalapeño (leave seeds if you want more heat), and thinly slice the black olives. Core, remove seeds and dice enough green bell pepper to equal about 1/2 cup. Chop the cilantro. Place all vegetables in a medium bowl.
- 2
Mix with cheese and season
Add shredded Monterey Jack and cheddar to the bowl with the vegetables. Sprinkle in the salt, black pepper, and cumin (if using). Toss gently until ingredients are evenly distributed, taking care not to mash the tomato. Taste a small amount and adjust salt or jalapeño heat as desired.
Assemble and Cook Quesadillas
- 3
Heat the skillet
Place a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon of butter or 1/2 tablespoon oil to the pan and swirl to coat. Reduce heat to medium-low if the pan is getting too hot; you want even browning without burning.
- 4
Assemble first quesadilla
Lay one flour tortilla flat on a work surface. Sprinkle about 3/4 cup of the cheese-vegetable mixture evenly over half of the tortilla, leaving a 1/2-inch border. Fold the other half of the tortilla over the filling to form a semicircle. Repeat assembly for the remaining tortillas, stacking them on a plate.
- 5
Cook until golden and melty
Place the folded quesadilla in the hot skillet. Cook 2 to 3 minutes per side: press lightly with a spatula, cook until the bottom is golden brown and cheese begins to melt, then flip and cook the second side until golden and the center is fully melted (total about 4–6 minutes per quesadilla). Add more butter or oil (about 1/2 tablespoon) to the pan between quesadillas as needed. For even melt, cover the pan for 30–45 seconds after flipping.
- 6
Keep warm and slice
Transfer cooked quesadilla to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, slice each quesadilla into 3–4 wedges. Keep finished quesadillas in a low oven (about 200°F / 95°C) on a baking sheet to stay warm while you cook remaining ones.
Serve
- 7
Arrange quesadilla wedges on a platter. Place sour cream and salsa in small bowls alongside. Garnish with extra chopped cilantro and lime wedges if desired. Serve immediately so the cheese is hot and gooey.