Quesadillas Recipe

Prepare vegetables and chicken

Core and seed the red bell peppers, then dice into small 1/4-inch pieces. Peel and finely dice the yellow onion. If using leftover or rotisserie chicken, shred it into bite-sized pieces. Place chicken in a large bowl.

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and a pinch (about 1/4 tsp) salt and sauté 4–5 minutes until softened and translucent. Add diced red bell pepper and cook 3–4 minutes more until peppers are tender-crisp. Remove from heat and let cool 3 minutes.

Season filling

Add the sautéed onion and peppers to the shredded chicken. Stir in ground cumin, smoked paprika, remaining salt and black pepper, chopped cilantro, and lime juice. Toss thoroughly so the chicken is evenly seasoned. Taste and adjust seasoning as needed.

Mix cheeses

In a separate large bowl, combine shredded cheddar and Monterey Jack cheeses and toss to blend evenly. Keep cheeses refrigerated until ready to assemble to prevent clumping.

Preheat and prepare pans

Preheat a large griddle or two large nonstick skillets over medium heat. Lightly brush the surface with olive oil or melt about 1 teaspoon butter per quesadilla. If you prefer, use nonstick spray sparingly.

Assemble quesadillas

Lay one tortilla flat. Sprinkle about 1/2 cup cheese mixture over half of the tortilla, leaving a 1/2-inch border. Top the cheese with about 2/3 cup seasoned chicken-and-vegetable filling (adjust to fit). Add another 2 tablespoons cheese on top of the filling to help 'seal' the quesadilla, then fold the empty half of the tortilla over the filled half. Repeat to make 12 quesadillas.

Cook quesadillas

Place assembled quesadilla seam-side down on the preheated griddle or skillet. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip and cook the other side 1.5–2 minutes until cheese is fully melted and both sides are golden. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining quesadillas. Brush pan with additional butter or oil as needed between batches (about 1 teaspoon per quesadilla).

Cutting and holding for catering

For catering service, cut each whole quesadilla into 6 wedges using a sharp chef's knife or pizza wheel. Stack wedges on a warmed tray in a single layer (or slightly overlapping) and cover loosely with foil to retain heat. If holding longer than 30 minutes, place trays in a warm oven set to 170–180°F (75–82°C) to keep crispness without drying out.

Prepare sauces

Portion sour cream, salsa, and guacamole into serving containers or individual ramekins. For service, place containers on the catering tray near the quesadilla wedges. If desired, stir a little lime juice and a pinch of salt into the sour cream to brighten it.

Garnish and serve

Garnish the tray with lime wedges and pickled jalapeños (if using). Provide small tongs or toothpicks for guests to pick wedges. Recommend serving hot with sour cream, salsa and guacamole on the side.

If transporting off-site, arrange quesadilla wedges in foil pans lined with parchment, cover with foil, and transport in an insulated carrier. Keep sauces chilled separately until service; place on the tray at the venue. Reheat lightly in an oven at 300°F (150°C) for 6–8 minutes if needed just before service.