Quesadilla Recipe

Prepare fillings

Choose one filling: Vegetarian, Kimchi, Chicken or Beef. For vegetarian: slice bell pepper, zucchini and red onion. Rinse and drain black beans. For kimchi: chop well-drained kimchi, blanch bean sprouts if using, slice green onion. For chicken: shred cooked chicken and mince garlic, chop onion. For beef: have ground beef ready and mince garlic and chop onion.

Grate or measure 2 cups shredded cheese and lay out 4 tortillas on a work surface.

Vegetarian filling

Heat 1 tsp oil in a skillet over medium-high heat. Add sliced red onion, bell pepper and zucchini. Sauté 4–5 minutes until softened and lightly browned. Stir in black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt and a pinch of pepper. Cook 1–2 minutes more until heated through. Transfer to a bowl and set aside.

Kimchi filling

Heat a small nonstick skillet over medium heat. Add 1/2 tsp sesame oil, then add chopped kimchi and sauté 2–3 minutes until slightly caramelized and most liquid has evaporated. Stir in 1/2 tsp gochujang and blanched bean sprouts (if using) and cook 30 seconds. Remove from heat and fold in sliced green onion.

Chicken filling

In the skillet, melt 1/2 tbs butter over medium heat. Add chopped onion and minced garlic, sauté 2–3 minutes until softened. Add shredded cooked chicken, 1/2 tsp chili powder, 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp pepper. Cook 2–3 minutes until warmed through and flavors meld. Remove from heat.

Beef filling

Heat skillet over medium-high and add ground beef. Break up and cook 4–5 minutes until browned. Add chopped onion and minced garlic, continue cooking 2 minutes. Stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt and 1/8 tsp pepper. Cook until beef is fully browned and moisture mostly evaporated, then drain excess fat if needed and remove from heat.

Wipe the skillet clean, then heat over medium-low. Melt 1/2 tbs butter in the pan and add 1 large tortilla. Sprinkle about 1/2 cup shredded cheese evenly over half the tortilla.

Spoon about 1/3 to 1/2 cup of your chosen filling evenly over the cheese (for vegetarian, kimchi, chicken or beef). Top the filling with another 1/4 cup cheese (this helps bind the quesadilla). Fold the tortilla in half to enclose the filling.

Cook 2–3 minutes until the bottom is golden brown and the cheese starts to melt, pressing gently with a spatula. Add 1/2 tbs butter to the pan edge, then carefully flip the quesadilla and cook another 1.5–2 minutes until the other side is golden and cheese is fully melted. Reduce heat if browning too quickly.

Transfer to a cutting board and let rest 1 minute, then cut into 3–4 wedges. Repeat assembly and cooking with remaining tortillas and fillings, adding butter to the pan as needed. For four tortillas, rotate fillings so each quesadilla is filled as desired.

Plate quesadilla wedges and garnish with chopped cilantro. Serve with sour cream, salsa and avocado or guacamole, and lime wedges on the side. Taste and add extra salt or pepper if needed.

Leftovers: store cooled quesadilla wedges in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to keep crisp; avoid microwaving to prevent sogginess.