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Quesadillas Recipe

Name: Cilantros Mexican Cuisine Mandevilles Quesadillas Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups shredded cooked chicken; 1 cups ground beef, cooked and seasoned; 1 cups steak, thinly sliced and cooked; 1 cups grilled chicken, sliced; 1 cups shrimp, peeled, cooked and chopped; 1 cups mushrooms, sliced and sautéed; 1 cups fresh spinach, wilted and squeezed dry; 4 units large flour tortillas; 2 cups shredded cheddar cheese (or Mexican blend); 2 tbs neutral oil or butter; 1 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp ground cumin (optional, for proteins); 0.5 tsp chili powder (optional, for proteins); 2 units ripe avocados; 1 units Roma tomato, seeded and diced; 0.25 cups red onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp salt; 0.25 tsp ground black pepper; 0.5 units optional jalapeño, seeded and minced; 0.5 cups sour cream; 2 units lime wedges; 1 tbs extra cilantro for garnish; 0.25 cups optional hot sauce or salsa

Inspired by Cilantros Mexican Cuisine Mandeville

Time35m

Serves4

Served with guacamole salad and sour cream | Mushrooms, Spinach, Shredded Chicken, Ground Beef, Steak, Grilled Chicken, or Shrimp

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Ingredients

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Quesadilla Filling (choose one protein or vegetable option)

1 cups shredded cooked chicken

1 cups ground beef, cooked and seasoned

1 cups steak, thinly sliced and cooked

1 cups grilled chicken, sliced

1 cups shrimp, peeled, cooked and chopped

1 cups mushrooms, sliced and sautéed

1 cups fresh spinach, wilted and squeezed dry

Common Quesadilla Base

4 units large flour tortillas

2 cups shredded cheddar cheese (or Mexican blend)

2 tbs neutral oil or butter

1 tsp Celtic sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin (optional, for proteins)

1/2 tsp chili powder (optional, for proteins)

Guacamole Salad

2 units ripe avocados

1 units Roma tomato, seeded and diced

1/4 cups red onion, finely diced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1/2 units optional jalapeño, seeded and minced

Sour Cream & Garnishes

1/2 cups Sour cream

2 units Lime wedges

1 tbs extra cilantro for garnish

1/4 cups optional hot sauce or salsa

Method

Quesadilla Filling (prepare chosen filling)

Shredded Chicken

If using leftover or rotisserie chicken, warm 1 cup shredded chicken in a skillet with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp each of cumin and chili powder over medium heat 2–3 minutes until heated through. Set aside.

Ground Beef

Cook 1 cup seasoned ground beef (about 6–8 oz raw) in a skillet over medium-high heat with 1 tbs oil until browned. Drain excess fat, then stir in 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp cumin and 1/4 tsp chili powder. Cook 1–2 minutes more. Set aside.

Steak or Grilled Chicken

If using steak or grilled chicken, slice thinly. Heat 1 tbs oil in a skillet over medium-high heat; add meat slices, season with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp cumin. Sear 1–2 minutes per side until heated and slightly crisp at edges. Remove and let rest 1 minute, then chop coarsely if desired.

Shrimp

If using cooked shrimp, chop into bite-size pieces. Sauté in 1 tbs oil with 1/4 tsp salt, 1/4 tsp pepper and a pinch of chili powder for 1–2 minutes just to warm and develop flavor. Set aside.

Mushrooms

Heat 1 tbs oil or butter in a skillet over medium-high heat. Add 1 cup sliced mushrooms and 1/4 tsp salt. Sauté 5–7 minutes until browned and moisture evaporates. Stir in 1/4 tsp pepper and remove from heat.

Spinach

Sauté 1 cup fresh spinach in a dry skillet over medium heat 1–2 minutes until wilted. Squeeze out excess liquid, season with a pinch of salt and pepper, and set aside.

Assembling & Cooking Quesadillas

Preheat a large nonstick skillet or griddle over medium heat. Have chosen filling ready and shredded cheese measured.

Lightly brush one side of a tortilla with a little oil or spread a thin layer of butter (about 1/2 tbs). Place the tortilla oil-side-down in the hot skillet.

Sprinkle about 1/2 cup shredded cheese evenly over the tortilla, leaving a 1/2-inch margin around the edge.

Top the cheese with about 1/2 cup of your chosen filling (adjust quantity so the quesadilla isn't overstuffed). If using spinach or mushrooms, distribute evenly. For combinations, keep total filling to ~1/2 cup per side.

Sprinkle an additional 1/4 cup cheese over the filling (this helps the top tortilla stick) and place a second tortilla on top. Press lightly with a spatula.

Cook 2–3 minutes until bottom tortilla is golden brown and cheese begins to melt. Carefully flip quesadilla using a large spatula; cook another 2–3 minutes until the second side is golden and all cheese is melted. Reduce heat slightly if browning too quickly.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 4 wedges. Repeat with remaining tortillas and filling. Replenish skillet with a small amount of oil or butter as needed.

Guacamole Salad

Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash lightly with a fork so mixture is chunky.

Add diced tomato, diced red onion, chopped cilantro, lime juice, 1/2 tsp salt and 1/4 tsp pepper. If using jalapeño, add it now. Fold gently to combine, taste and adjust salt or lime as desired. Keep chilled until serving.

Sour Cream & Plating

Spoon sour cream into a small serving dish. If desired, thin slightly with 1/2 tsp lime juice or a splash of milk and stir until smooth.

Plate 1 quesadilla (4 wedges) per 2 servings or adjust per appetite. Serve each plate with 2–3 tablespoons guacamole salad and a dollop (about 2 tbsp) of sour cream. Garnish with cilantro and lime wedges, and offer optional salsa or hot sauce.