Quesadilla Recipe

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, salt, and pepper in a bowl. Stir gently to combine. Adjust salt and lime to taste. Let rest at room temperature for 10–15 minutes so flavors meld.

Cut avocado in half, remove pit, and scoop flesh into a small bowl. Mash with a fork to desired texture (slightly chunky or smooth). Stir in lime juice, salt, pepper, and optional chopped cilantro. Taste and adjust seasoning. Cover with plastic wrap pressed to the surface to prevent browning if not serving immediately.

Stir sour cream in a small bowl; if using, fold in lime zest for brightness. Keep chilled until serving.

Assemble

Lay one flour tortilla flat on a work surface. Sprinkle half of the shredded jack cheese evenly over the tortilla, leaving a 0.5-inch border. Spoon about 3 tablespoons of pico de gallo (drained of excess liquid) over the cheese in a thin layer. Top with the remaining cheese, then place the second tortilla on top or fold the first tortilla over if using only one.

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1/2 teaspoon vegetable oil to the pan and swirl to coat (the oil prevents butter from browning too fast). When butter is foaming but not browned, transfer the assembled quesadilla to the skillet. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt.

Flip and finish

Using a large spatula, carefully flip the quesadilla. Add the remaining 1 tablespoon butter to the pan around the quesadilla and allow it to melt, tilting the pan to baste the top side. Cook another 2–3 minutes until golden brown and cheese is fully melted. Reduce heat if the tortilla is browning too quickly.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, cut into 4 wedges. Repeat the process if making additional quesadillas.

Serve

Arrange quesadilla wedges on a plate. Serve with bowls of pico de gallo, guacamole, and sour cream on the side for dipping or spooning on top.