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Restaurants›El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay›Quesadilla Platters Recipe

Quesadilla Platters Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Quesadilla Platters Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: Mexican
Ingredients: 4 cups shredded Monterey Jack cheese; 2 cups shredded sharp cheddar cheese; 3 cups cooked shredded chicken (rotisserie or sauteed); 1 cups canned black beans, drained and rinsed; 1 cups fresh corn kernels (or thawed frozen); 1 cups diced roasted red peppers; 0.5 cups finely chopped cilantro; 0.5 cups finely chopped green onions; 2 tbs fresh lime juice; 2 tsp ground cumin; 1 tsp smoked paprika; 1.5 tsp salt; 0.5 tsp freshly ground black pepper; 12 each large flour tortillas (10-inch); 4 tbs unsalted butter, softened (for griddling); 2 tsp neutral oil (vegetable or canola); 2 cups sour cream; 2 cups chunky salsa; 3 cups guacamole; 0.5 cups pickled jalapeños; 6 each lime wedges; 0.25 cups extra chopped cilantro; 2 cups sliced grilled steak (for carne); 2 cups sautéed mushrooms and onions (for vegetarian); 0.75 cups crumbled queso fresco (for finishing)

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time1h

Serves12

Shareable platters, passed appetizers, and snack spreads for meetings, happy hours, or celebrations.

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Ingredients

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Cheese & Filling Base

4 cups shredded Monterey Jack cheese

2 cups shredded sharp cheddar cheese

3 cups cooked shredded chicken (rotisserie or sauteed)

1 cups canned black beans, drained and rinsed

1 cups fresh corn kernels (or thawed frozen)

1 cups diced roasted red peppers

Seasonings & Mix-ins

1/2 cups finely chopped cilantro

1/2 cups finely chopped green onions

2 tbs Fresh lime juice

2 tsp Ground cumin

1 tsp Smoked paprika

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Tortillas & Assembly

12 each large flour tortillas (10-inch)

4 tbs unsalted butter, softened (for griddling)

2 tsp neutral oil (vegetable or canola)

Dips & Garnishes

2 cups Sour cream

2 cups chunky salsa

3 cups Guacamole

1/2 cups pickled jalapeños

6 each Lime wedges

1/4 cups extra chopped cilantro

Optional Variations (for separate small platters)

2 cups sliced grilled steak (for carne)

2 cups sautéed mushrooms and onions (for vegetarian)

3/4 cups crumbled queso fresco (for finishing)

Method

Prep the Filling

In a large mixing bowl combine shredded Monterey Jack and sharp cheddar. Toss to combine so cheeses are evenly blended.

To the cheese mixture add shredded chicken, black beans, corn, and diced roasted red peppers. Gently fold until distributed evenly.

Add chopped cilantro, green onions, lime juice, ground cumin, smoked paprika, salt, and black pepper. Taste and adjust seasoning — add more salt or lime if needed. This mixture should be moist but not watery so it melts and binds inside tortillas.

Warm Tortillas & Cook Quesadillas

Heat pan or griddle

Preheat a large flat griddle or heavy skillet over medium heat. Brush surface lightly with 1 tsp neutral oil and spread 1 tsp softened butter per tortilla as you cook to achieve golden crisping.

Assemble each quesadilla: lay one 10-inch tortilla on a work surface, sprinkle about 3/4 cup of the cheese-and-filling mixture evenly over half the tortilla (leaving a 1/2-inch edge). Fold the empty half over to create a half-moon. For smaller pieces (finger-food friendly), use 1/2 cup filling and keep similar proportions.

Place assembled quesadilla on preheated griddle. Cook 2–3 minutes until bottom is golden brown and cheese begins to melt. Brush the top with a little softened butter, flip carefully with a spatula, and cook 1.5–2 minutes more until the second side is golden and cheese is fully melted. Repeat with remaining tortillas, working in batches so griddle stays hot but not smoking.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 6 wedges (or 4 large wedges) for serving. Keep finished quesadillas warm in a low oven (200°F / 95°C) on a sheet tray covered loosely with foil while you finish the rest.

Arrange Platters & Serve

On large serving platters arrange quesadilla wedges in overlapping circles or fan shapes. For variety, group different flavored quesadillas (chicken, steak, mushroom) on separate platters or labeled sections so guests can choose.

Place bowls of sour cream, chunky salsa, and guacamole evenly around the platters. Scatter pickled jalapeños and additional cilantro on the platters for color and bite. Add lime wedges for squeezing over slices.

If transporting to an event, stack wedges in single layers separated with parchment in shallow trays. Keep dips chilled in small containers and replenish from larger bowls as needed.

Serve immediately while cheese is gooey and tortillas are crisp. Reheat leftovers in a 375°F (190°C) oven for 6–8 minutes or in a skillet 1–2 minutes per side to restore crispness.