Quesadilla Recipe

Shredded Chicken (if using)

If using shredded chicken, toss 2 cups cooked shredded chicken with 1 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp salt. Set aside and keep warm.

Grilled Chicken (if using)

Pound the chicken breast/thigh to an even thickness if needed. Rub with 1 tbs olive oil, 1 tsp garlic powder, 1 tsp chili powder and 1/2 tsp salt. Grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly.

Beef / Steak (if using)

Toss 8 oz (0.5 lb) thinly sliced skirt or flank steak with 1 tbs olive oil, 1 tsp soy sauce or Worcestershire and 1/2 tsp black pepper. Sear in a hot skillet 1–2 minutes per side for medium-rare to medium (adjust time to desired doneness). Remove and let rest 3 minutes, then slice thinly against the grain.

Shrimp (if using)

Toss 8 medium shrimp with 1 tsp olive oil, 1/2 tsp cajun seasoning and 1/4 tsp salt. Sear in a hot skillet 1–2 minutes per side until opaque and cooked through. Cut larger shrimp in half if desired.

Heat a large skillet or nonstick pan over medium heat. Spread about 1/2 tbs softened butter (or a light brush of oil) on one side of a tortilla — this will be the outside that touches the pan.

Place the tortilla buttered-side down in the skillet. Sprinkle 1/4 cup shredded cheddar and 1/4 cup Monterey Jack evenly over half of the tortilla (leaving a small border).

Top the cheese with about 1/2 cup of your chosen protein (shredded chicken, sliced grilled chicken, steak slices, or 2–3 shrimp), plus a tablespoon of diced onion and 1–2 tbs diced bell pepper if using. Add a tablespoon of chopped cilantro if desired.

Fold the tortilla over to enclose the filling. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Reduce heat slightly if browning too quickly.

Repeat with remaining tortillas and fillings. Add more butter/oil to the pan between quesadillas as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3 or 4 wedges with a sharp knife or pizza cutter.

Serve warm with sour cream, salsa and guacamole on the side. Garnish with extra cilantro if desired.