Small Quesadilla Recipe

Prep

If using cooked chicken, warm slightly and shred or dice into small pieces. Finely chop onion and cilantro. Measure and mix cheeses together in a small bowl so they distribute evenly.

Heat pan

Place a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil or butter and swirl to coat the bottom. Heat until shimmering but not smoking (about 1 minute).

Sauté aromatics (optional)

If using onion, add the finely chopped onion to the pan and sauté 1–2 minutes until softened and translucent. Stir in the shredded chicken briefly to warm (30–45 seconds). Remove onion/chicken from the pan to a plate.

Assemble quesadilla

Lower heat to medium-low. Place one tortilla flat in the pan. Sprinkle half of the mixed cheeses evenly over the tortilla, leaving a small 1/4" border. Distribute warmed chicken and sautéed onion (if using) over the cheese. Sprinkle cilantro, salt, pepper and cumin evenly. Top with the remaining cheese, then place the second tortilla on top, pressing gently to flatten.

Cook

Cook 2–3 minutes until the underside of the bottom tortilla is golden brown and cheese begins to melt. Carefully flip the quesadilla using a spatula (or slide onto a plate and invert back into the pan). Cook another 2–3 minutes until the second side is golden and cheese is fully melted. Adjust heat to avoid burning; reduce to low if browning too quickly.

Rest & slice

Transfer the cooked quesadilla to a cutting board. Let rest 1 minute (this helps cheese set slightly). Using a sharp knife or pizza wheel, cut into 4 wedges for easy serving.

Arrange quesadilla wedges on a plate. Serve with small bowls or dollops of sour cream/Greek yogurt and salsa on the side. Garnish with lime wedges to squeeze on top if desired.