Quesadilla Recipe

Slice vegetables

Trim and thinly slice the red and green bell peppers and the yellow onion into strips about 1/8–1/4 inch thick so they cook quickly and evenly.

Cook peppers and onions

Heat 1 tbs olive oil in a large nonstick skillet over medium-high heat. Add the sliced peppers and onion and a pinch (about 1/8 tsp) of salt. Sauté until softened and lightly caramelized, about 6–8 minutes, stirring occasionally. Transfer vegetables to a bowl and set aside.

Prepare chosen protein

If using ground beef: in the same skillet, add the remaining 1 tbs olive oil, add 1 cup ground beef, season with 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper; cook, breaking up, until browned and cooked through, about 6–8 minutes. Drain excess fat. If using shredded chicken: toss 1 cup cooked shredded chicken in a small bowl with 1/2 tsp cumin, 1/2 tsp smoked paprika and a pinch of salt. If using bacon: chop 6 slices cooked bacon (to make ~1 cup) and warm briefly in the skillet. If using black beans: rinse and drain 1 cup canned black beans, then warm in the skillet with 1/2 tsp cumin, 1/4 tsp salt and 1–2 tbs water until heated through, about 2–3 minutes. Combine the chosen protein with the cooked peppers and onions and stir in the chopped cilantro; keep warm.

Heat a clean large nonstick skillet or griddle over medium heat. Spread a thin layer of butter (about 1/2 tbs) on one side of a tortilla (this will be the outside). Place the tortilla butter-side down on the skillet. Sprinkle 1/4 cup provolone and 1/4 cup cheddar evenly over half the tortilla, leaving a 1/2-inch border.

Top the cheese with about 1/4 cup of the pepper/onion/protein mixture, spreading it evenly but leaving the border free so the tortilla will seal. Add another tablespoon of cheese on top of the filling to help it adhere. Fold the empty half of the tortilla over the filled half to make a semicircle.

Cook the quesadilla 2–3 minutes on the first side, pressing gently with a spatula, until golden brown and the cheese starts to melt. Carefully flip and cook another 1.5–2 minutes until the second side is golden and the cheese is fully melted. If the outside browns too quickly before the cheese melts, reduce heat to medium-low and cover the skillet for 30–60 seconds.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 or 4 wedges with a sharp knife or pizza cutter. Repeat assembly and cooking with the remaining tortillas and filling, adding more butter to the skillet as needed.

Arrange quesadilla wedges on a plate and serve hot with sour cream, salsa, guacamole and lime wedges on the side. Optional: garnish with additional chopped cilantro.