Mini Quesadilla Recipe

Dice and mix

In a medium bowl combine the diced tomatoes, finely diced onion, chopped cilantro and minced jalapeño (if using).

Add the lime juice, kosher salt and black pepper. Stir thoroughly, then taste and adjust salt or lime as needed.

Let the pico rest at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to let flavors meld while you prepare the quesadillas.

Preheat and oil skillet

Heat a large nonstick or cast-iron skillet over medium heat until hot but not smoking (about 2–3 minutes). Add 1 teaspoon of the oil and swirl to coat the pan. Reserve the remaining oil for later if needed.

Assemble quesadillas

Working one at a time (or two if your pan is large), place one 6-inch corn tortilla on a clean work surface. Sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla, leaving a small border. Spoon about 1 tablespoon of pico de gallo over the cheese. Fold the tortilla in half over the filling to make a half-moon. Repeat for remaining tortillas.

Griddle until golden and cheese melts

Place the folded quesadilla in the hot skillet. Cook 1.5–2 minutes per side, pressing gently with a spatula so the tortilla makes even contact with the pan. Look for a light golden-brown, slightly crisp exterior and fully melted cheese inside. If the tortilla browns too fast before the cheese melts, lower the heat slightly.

If your skillet is small, keep finished quesadillas on a warm plate in a low oven (about 200°F / 95°C) while you cook the rest. Add a bit more oil to the pan as needed to prevent sticking between batches (about 1/2 teaspoon each additional batch).

Slice and serve

Transfer each cooked quesadilla to a cutting board and let rest 30 seconds. Slice each half-moon into 2 smaller wedges or serve whole. Serve immediately with additional pico de gallo, a dollop of sour cream or crema, and lime wedges.