Quesadilla Recipe

Name: El Charro Mexican Restaurants QUESADILLA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count flour tortillas (8-inch); 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 2 tbs unsalted butter; 1 cup cooked chicken, shredded or diced; 1 cup cooked seasoned ground beef; 0.5 cup sautéed onions; 0.5 cup sautéed bell pepper (mixed colors), thinly sliced; 0.5 cup black beans, rinsed and drained; 2 tbs fresh cilantro, chopped; 1 tbs pickled jalapeños, sliced; 0.5 cup sour cream; 0.5 cup salsa; 0.5 cup guacamole; 2 count lime wedges

Inspired by El Charro Mexican Restaurant

Time30m

Serves4

Make Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Cheese

4 count flour tortillas (8-inch)

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

2 tbs Unsalted butter

Filling (optional — choose any or use all)

1 cup cooked chicken, shredded or diced

1 cup cooked seasoned ground beef

1/2 cup sautéed onions

1/2 cup sautéed bell pepper (mixed colors), thinly sliced

1/2 cup black beans, rinsed and drained

2 tbs Fresh cilantro, chopped

1 tbs pickled jalapeños, sliced

Accompaniments (optional)

1/2 cup Sour cream

1/2 cup salsa

1/2 cup Guacamole

2 count Lime wedges

Method

Tortillas & Cheese

Prepare cheese blend

In a bowl combine shredded Monterey Jack and shredded cheddar; toss briefly so the blend is even.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat and let it warm for 1–2 minutes until hot but not smoking.

Lightly butter one side of a tortilla (about 1/2 tbs). Place the tortilla butter-side down in the skillet.

Sprinkle about 3/4 cup of the cheese blend evenly over the tortilla, leaving a 1/2-inch border. Add 1/4–1/2 cup of chosen fillings evenly on top of the cheese (if using).

Top with a second tortilla and press down gently with a spatula. Cook 1.5–2 minutes until the bottom tortilla is golden and the cheese begins to melt.

Carefully flip the quesadilla using a wide spatula (or slide onto a plate and invert back into the pan) and cook the second side 1–2 minutes until golden and cheese is fully melted.

Transfer to a cutting board and let rest 1 minute, then cut into 4 wedges with a sharp knife or pizza cutter. Repeat with remaining tortillas, butter, cheese and fillings.

Filling (optional — choose any or use all)

Prepare proteins and vegetables

If using raw vegetables or raw proteins: cook them first. Sauté thinly sliced onions and bell peppers in 1 tbs oil over medium heat until soft and slightly caramelized, about 6–8 minutes. If using raw chicken or beef, cook fully, season with salt, pepper, and 1 tsp taco seasoning, then shred or crumble.

For beans: heat black beans in a small saucepan with a pinch of salt and 1/4 tsp ground cumin for 2–3 minutes until warmed through; drain slightly before adding to the quesadilla to avoid excess moisture.

If using pickled jalapeños or cilantro, add them as finishing touches inside the quesadilla just before closing so the flavors remain fresh.

Accompaniments (optional)

Place sour cream, salsa, and guacamole in small bowls. Arrange lime wedges. Serve alongside each quesadilla wedge for dipping and squeezing.