Quesadillas Recipe

Prep vegetables

Thinly slice the half onion and half bell pepper into strips or small dice so they’ll fit and heat quickly inside the quesadilla.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the sliced onion and bell pepper and sauté for 3–4 minutes until softened and beginning to brown.

Season and combine

Add the cooked shredded meat to the skillet with the vegetables. Stir in 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes until the meat is warmed through and spices are fragrant. Taste and adjust seasoning if needed. Remove from heat.

Assemble quesadillas

Heat a clean large skillet or griddle over medium heat. Place one flour tortilla in the skillet, sprinkle about 1/2 cup shredded cheese evenly over half the tortilla, top with about 1/2 cup of the seasoned meat and vegetable mixture, then sprinkle another 2 tablespoons of cheese over the meat (this helps the top tortilla stick). Fold the empty half of the tortilla over the filling to form a half-moon.

Cook until golden

Cook the quesadilla 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is fully melted. Repeat with remaining tortillas and filling to make a total of 4 quesadilla halves (2 whole quesadillas) or as desired.

Slice and hold

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 2–4 wedges. Keep warm in a low oven (about 200°F / 95°C) if serving later.

Portion guacamole into a small bowl (about 1 cup) and drizzle with a little lime juice to prevent browning. Spoon pico de gallo into another small bowl. Place sour cream in a third small bowl; if desired, thin with a splash of lime juice for easier dipping.

Serve the quesadilla wedges on a plate with a scoop of guacamole, a scoop of pico de gallo and a dollop of sour cream. Garnish with lime wedges.

To make the order a taco plate instead of quesadillas: warm 2 soft corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20–30 seconds. Divide the seasoned meat between the two tortillas (about 1/2 cup total meat), top with a sprinkle of cheese if desired and a spoonful of pico de gallo or diced onion and cilantro.

Plate with 3/4 cup cooked Mexican rice and 3/4 cup refried or black beans on the side. Add guacamole, sour cream and lime wedges as above.