Smoked Duck Quesadilla Recipe

Slice and measure

Thinly slice the smoked duck breast across the grain into bite-sized strips. Measure and shred the cheeses if not pre-shredded. Thinly slice the red onion, dice the roasted poblano if using jarred or roasted at home, chop the cilantro, and juice the lime.

In a medium bowl combine the sliced smoked duck, shredded Oaxaca/Monterey Jack and cheddar cheeses, sliced red onion, diced poblano, chopped cilantro, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to distribute ingredients evenly. This will be the filling for the quesadillas.

Heat skillet

Place a large heavy skillet or cast-iron pan over medium heat. Add 1 tablespoon neutral oil and allow it to shimmer, about 1 minute.

Assemble first quesadilla

Lay one flour tortilla on a work surface. Spread roughly 3/4 to 1 cup of the duck and cheese filling over half of the tortilla, leaving a 1/2-inch border. Fold the empty half over the filling to create a half-moon.

Pan-fry

Add 1/2 tablespoon butter to the hot skillet and swirl to melt. Place the folded quesadilla seam-side down in the skillet. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Press gently with a spatula to ensure even contact.

Flip and finish

Carefully flip the quesadilla and add the remaining 1/2 tablespoon butter to the pan around it. Cook another 2–3 minutes until the second side is golden and cheese is fully melted. Adjust heat to medium-low if the tortilla is browning too fast before cheese melts.

Repeat

Transfer finished quesadilla to a cutting board and keep warm loosely tented with foil. Repeat assembly and cooking with the remaining tortillas and filling, adding oil or butter to the skillet as needed (use about 1 tablespoon oil total and the remaining butter). You should get 4 quesadillas (8 halves).

Slice each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Arrange on a platter.

Serve hot with optional sour cream, salsa verde, pickled jalapeños and lime wedges on the side. Garnish with additional chopped cilantro if desired.

Notes: If your smoked duck is very salty, reduce added salt to 1/4 tsp or omit. For a smoky pop, briefly char the poblano over a flame and peel skins before dicing. Leftovers keep refrigerated for 2 days and reheat in a skillet to restore crispness.