Quesadilla Recipe

Name: El Potro Mexican Restaurants Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each large flour tortillas; 1.5 cups shredded Monterey Jack cheese; 0.5 cups shredded cheddar cheese; 2 tbs butter (softened) or neutral oil; 1 cup cooked shredded chicken (rotisserie or grilled); 1 cup or sliced cooked steak or cooked shrimp; 0.5 cup red bell pepper, thinly sliced; 0.25 cup small onion, thinly sliced; 1 tbs jarred or fresh jalapeño, sliced; 2 tsp fresh cilantro, chopped; 1 each lime (for serving); 0.5 cup sour cream or Mexican crema; 0.5 cup salsa or pico de gallo; 0.5 cup guacamole (optional); 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by El Potro Mexican Restaurant

Time30m

Serves4

Grilled flour tortilla folded in half and stuffed with cheese and other ingredients of your choice.

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Ingredients

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Tortillas & Cheese

4 each large flour tortillas

1 1/2 cups shredded Monterey Jack cheese

1/2 cups shredded cheddar cheese

2 tbs butter (softened) or neutral oil

Protein (optional)

1 cup cooked shredded chicken (rotisserie or grilled)

1 cup or sliced cooked steak or cooked shrimp

Vegetables & Add-ins (optional)

1/2 cup red bell pepper, thinly sliced

1/4 cup small onion, thinly sliced

1 tbs jarred or fresh jalapeño, sliced

2 tsp Fresh cilantro, chopped

1 each lime (for serving)

Sauces & Toppings

1/2 cup sour cream or Mexican crema

1/2 cup salsa or pico de gallo

1/2 cup guacamole (optional)

Pan Seasoning (optional)

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Prep

Shred cheese and prepare fillings

If not pre-shredded, shred Monterey Jack and cheddar and mix together. If using protein, shred or slice cooked chicken/steak/shrimp into bite-sized pieces. Thinly slice red bell pepper and onion. Chop cilantro and slice jalapeño if using. Warm tortillas briefly (10–15 seconds each) in the microwave or wrapped in foil to make them more pliable.

If you want a lightly seasoned filling, in a small bowl combine ground cumin, smoked paprika, salt, and pepper and set aside.

Cook vegetables and heat protein (if using)

Heat a large skillet or nonstick pan over medium heat. Add 1 teaspoon oil (or a pat of butter). Add sliced onion and red bell pepper and sauté 3–4 minutes until softened and slightly caramelized. If using the seasoning mix, sprinkle about half of it over the vegetables while they cook. Remove vegetables to a plate.

If protein is cold, add another teaspoon of oil to the pan and warm the cooked chicken/steak/shrimp 1–2 minutes, tossing with remaining seasoning. Remove and keep warm with vegetables.

Assemble & Grill Quesadillas

Lightly butter one side of a tortilla (about 1/2 tbs) or brush with oil. Place the tortilla buttered-side down in the skillet over medium-low to medium heat.

On the top (unbuttered) half of the tortilla, sprinkle an even layer of the shredded cheese mix (about 3/4 cup per quesadilla), leaving a 1/2-inch border. Add a portion of the warmed protein (about 1/4 cup), then a spoonful of sautéed vegetables (about 2 tbs), a few jalapeño slices if desired, and a small sprinkle of cilantro. Top with another light layer of cheese (about 2 tbs) to help the quesadilla seal.

Fold the tortilla in half to enclose the filling. Cook 2–3 minutes until the bottom side is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 1.5–2 minutes until the second side is golden brown and the cheese is fully melted. Adjust heat as needed so the tortilla crisps without burning before the cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3–4 wedges. Repeat with remaining tortillas and fillings, adding more butter/oil to the pan as needed.

Serve

Arrange quesadilla wedges on a plate. Serve with sour cream, salsa/pico de gallo, and guacamole on the side. Squeeze lime over the wedges and sprinkle additional cilantro if desired.

Notes: For crispier edges, press the quesadilla gently with a spatula while cooking. To make vegetarian, omit protein and add extra vegetables or black beans (drained, rinsed) in the filling. Store leftovers airtight in the fridge up to 3 days; reheat in a skillet or oven to retain crispness.