Quesadilla Recipe

Pico de Gallo

In a medium bowl combine diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), 1 tsp lime juice and 1/4 tsp kosher salt. Stir gently and let rest at room temperature for 10–15 minutes to allow flavors to marry.

Smashed Avocado

Halve and pit the avocados. Scoop flesh into a small bowl and mash with a fork until slightly chunky. Stir in 1 tablespoon lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust salt or lime if needed; cover to prevent browning.

Chipotle Sour Cream

In a small bowl whisk together 1/2 cup sour cream, 1 tsp finely minced chipotle in adobo, 1/2 tsp adobo sauce and 1/2 tsp lime juice. Season with 1/8 tsp kosher salt. Chill until ready to serve.

Choose your protein: chicken tinga or pork carnitas. Heat a large skillet over medium heat and add 1 tbsp neutral oil. Add the selected shredded protein and warm, stirring, until heated through and slightly crisp at edges, 4–6 minutes. Taste and adjust seasoning if necessary. Keep warm in the pan while you assemble quesadillas.

Heat a clean large nonstick skillet or griddle over medium-low to medium heat. Lightly butter or brush one side of a flour tortilla (about 1/2 tsp per tortilla). Place the tortilla, buttered side down, on the skillet.

On the exposed (top) side of the tortilla while on the skillet, sprinkle about 1/2 cup shredded cheese evenly across the surface. Top the cheese with 1/2 cup warmed protein (chicken tinga or pork carnitas) spread evenly, then another 1/4 cup cheese to help the top tortilla bind.

Fold the tortilla over (if using a single folded large tortilla) or place a second buttered tortilla buttered-side-up on top to make a sandwich. Press down lightly with a spatula.

Cook until the bottom is golden brown and cheese begins to melt, about 2–3 minutes. Carefully flip and cook the other side 1.5–2 minutes until golden and cheese is fully melted. Reduce heat if browning too quickly. Repeat for remaining tortillas and filling, adding a little more oil or butter as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 4 wedges using a sharp knife or pizza cutter.

Arrange quesadilla wedges on a platter. Spoon or pipe chipotle sour cream alongside or drizzle over wedges as desired. Add dollops of smashed avocado or serve smashed avocado on the side. Scatter pico de gallo over or alongside the quesadillas and garnish with fresh cilantro leaves. Serve with lime wedges for squeezing.

Serve immediately while hot and gooey. Leftover quesadillas can be reheated in a 350°F (175°C) oven for 8–10 minutes or in a skillet until warmed through.