Quesadilla Recipe
Griddled flour tortilla, melted jack cheese, pico de gallo, and salsa verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla
Pico de Gallo
Salsa Verde
Optional Garnish
Method
Pico de Gallo
- 1
Combine the diced tomatoes, diced onion, chopped cilantro, and minced jalapeño in a bowl.
- 2
Add 1 tablespoon fresh lime juice, 3 teaspoons salt, and 1 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as desired.
- 3
Let the pico sit at room temperature while you prepare the quesadillas so the flavors meld (10–15 minutes).
Salsa Verde
- 4
Pour 1 cup salsa verde into a small bowl. Stir in 1 tablespoon fresh lime juice and 1 teaspoon salt. Taste and adjust seasoning. Keep chilled or at room temperature for serving.
Quesadilla
- 5
Shred the monterey jack cheese if not pre-shredded and set near the stove for easy assembly.
- 6
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil and swirl to coat the surface.
- 7
Butter one side of each tortilla lightly (about 1/2 tablespoon per tortilla). The buttered side will be the outside that contacts the skillet for a golden crust.
- 8
Place one tortilla, buttered-side down, in the hot skillet. Sprinkle about 1/2 cup shredded cheese evenly over the tortilla, leaving a 1/2-inch border.
- 9
Spoon about 2–3 tablespoons of pico de gallo over the cheese, spreading lightly (avoid very watery pico—drain excess liquid first).
- 10
Top with another 1/2 cup shredded cheese, then place a second tortilla on top with the buttered side up.
- 11
Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla with a large spatula and cook another 2–3 minutes until the second side is golden and cheese is fully melted.
- 12
If cooking multiple quesadillas, keep finished ones on a baking sheet in a warm (200°F / 95°C) oven while you finish the rest to keep crisp.
- 13
Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Cut into 4 wedges with a sharp knife or pizza cutter.
- 14
Repeat assembly and cooking for the remaining tortillas (makes 2 large quesadillas total).
To Serve
- 15
Arrange quesadilla wedges on a plate. Spoon additional pico de gallo alongside, and serve salsa verde for dipping.
- 16
Garnish with sour cream or crema and extra chopped cilantro if desired.