Quesadilla Recipe

Heat and assemble

Heat a large nonstick or cast-iron skillet over medium heat. Spread 1/2 tablespoon butter on one side of a tortilla. Place the tortilla butter-side-down in the skillet. Sprinkle about 1/2 cup shredded cheese evenly over half of the tortilla (leaving a small border). Top cheese with 3/4 to 1 cup of your chosen filling (Chicken Tinga or Pork Carnitas) and a tablespoon of pico if desired, then a little more cheese (about 2 tablespoons) to help seal. Fold the empty half of the tortilla over the filled half to form a half-moon.

Cook until golden and melty: Cook the folded quesadilla 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas, adding a little more butter to the pan as needed.

Sauté aromatics: In a medium skillet heat 1 tablespoon vegetable oil over medium heat. Add the chopped white onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add tomatoes and chipotle: Stir in crushed tomatoes and 2 tablespoons minced chipotle peppers in adobo. Add oregano, cumin, salt, and pepper. Bring to a gentle simmer, reduce heat to low and cook 6–8 minutes to blend flavors.

Combine with chicken: Add the shredded cooked chicken to the skillet and stir to coat thoroughly with the sauce. Cook 3–4 minutes until heated through and slightly reduced. Taste and adjust seasoning with salt or an extra pinch of chipotle if you like it smokier. Keep warm until assembly.

Brown the pork: Preheat oven to 300°F (150°C). In a heavy ovenproof pot or Dutch oven heat 1 tablespoon vegetable oil over medium-high. Season pork cubes with 1 tsp salt, 1 tsp cumin, and 1 tsp oregano. Brown pork in batches until well caramelized on all sides, about 6–8 minutes total. Remove pork and set aside.

Braise: Add orange juice, lime juice, broth, and smashed garlic to the pot, scraping any browned bits. Return pork to pot and add bay leaf. Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise 2 to 2½ hours until pork is tender and easily shredded.

Crisp and shred: Remove pork and shred with two forks. To achieve crisp edges, spread shredded pork on a rimmed baking sheet, spoon some of the braising liquid over it, and broil 4–6 minutes until edges brown and crisp (watch closely). Toss and broil another 2–3 minutes if desired. Keep warm for assembly.

Combine ingredients: In a medium bowl stir together the diced tomatoes, 1/4 cup finely diced white onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt. Taste and adjust lime or salt. Let rest 10 minutes to meld flavors before serving.

Prepare avocado: Cut avocados in half, remove pits and scoop flesh into a bowl. Add 1 tablespoon lime juice, 1/2 teaspoon salt and optional chili flakes. Smash with a fork to a slightly chunky consistency. Keep covered to prevent browning until ready to serve.

Mix: In a small bowl combine 1 cup sour cream, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon lime juice and 1/4 teaspoon salt. Stir until smooth and taste; add more chipotle for heat or a splash more lime for brightness.

Plate and finish: Arrange quesadilla wedges on a platter. Serve with scoops of smashed avocado, a spoonful of pico de gallo, and a small bowl of chipotle sour cream. Sprinkle chopped cilantro over the quesadillas and serve with lime wedges alongside for squeezing.