Quesadilla Recipe

Prepare vegetables and chicken

Thinly slice the red bell pepper and yellow onion. If using leftover or rotisserie chicken, shred into bite-sized pieces. Drain and rinse the black beans. Chop the cilantro and squeeze 1 tablespoon lime juice over the shredded chicken; toss to combine.

Sauté vegetables

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil. Add the sliced onion and bell pepper and sauté 4–5 minutes until softened and edges begin to brown. Sprinkle in the ground cumin and chili powder, stir 30 seconds to bloom the spices. Remove vegetables to a bowl.

Combine filling

In the bowl with the sautéed vegetables, add the shredded chicken, black beans, chopped cilantro, salt, black pepper, and optional hot sauce. Toss to combine. Taste and adjust seasoning; add remaining 1 tablespoon butter or oil if filling seems dry.

Preheat skillet

Wipe the skillet clean and return to medium-low heat. Add a thin smear (about 1/2 teaspoon) of butter or oil to coat the surface for the first quesadilla.

Assemble quesadilla

Lay one flour tortilla flat. Sprinkle about 1/2 cup shredded cheddar and 1/4 cup Monterey Jack evenly over half the tortilla. Spoon about 1/2 cup of the filling mixture on top of the cheese, spreading to the edges but leaving a 1/2-inch border. Top the filling with another 1/4 cup cheddar/Jack mixture. Fold the empty half of the tortilla over the filled half to form a semicircle (or place a second tortilla on top to make a full round).

Cook quesadilla

Carefully transfer the assembled quesadilla to the preheated skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Use a wide spatula to flip the quesadilla and cook another 2–3 minutes until both sides are golden and the cheese is fully melted. Reduce heat if the tortilla browns too quickly before the cheese melts. Repeat with remaining tortillas and filling, adding a little more butter or oil to the pan between batches.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute (this helps the cheese set slightly). Cut each quesadilla into 3–4 wedges using a sharp knife or pizza cutter.

Plate quesadilla wedges and serve immediately with sour cream, salsa or pico de gallo, and guacamole or sliced avocado on the side. Garnish with extra cilantro and a lime wedge if desired.