Quesadilla Recipe

Prep vegetables and protein

If using cooked chicken, shred or dice into bite-sized pieces. Thinly slice the bell pepper and onion. Chop cilantro and set aside.

Sauté vegetables

Heat 1 teaspoon neutral oil in a 10-inch skillet over medium heat. Add sliced onion and bell pepper and sauté until softened and slightly caramelized, about 5–7 minutes. Sprinkle in ground cumin, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper during the last minute and stir to combine. Remove from heat and let cool slightly.

Combine filling

In a bowl, mix shredded cheddar and Monterey Jack cheeses, the cooked chicken (if using), sautéed peppers and onions, chopped cilantro, lime juice, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to distribute ingredients evenly.

Heat skillet

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and let it melt and coat the pan.

Assemble quesadilla

Place one tortilla in the skillet. Sprinkle about 3/4 cup of the cheese-and-filling mixture evenly over half of the tortilla, leaving a small edge. Fold the other half of the tortilla over the filling to form a half-moon. Press gently with a spatula to compact.

Cook first side

Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Add the remaining 1 tablespoon butter to the pan (if needed) and carefully flip the quesadilla with a spatula. Cook the second side another 2–3 minutes until golden and the cheese is fully melted. Adjust heat to prevent burning; medium-low to medium works best.

Finish remaining quesadillas

Transfer cooked quesadilla to a cutting board and keep warm. Repeat the assembly and cooking process with remaining tortillas and filling, adding the remaining tablespoon of butter to the pan as needed (about 1 tablespoon total per quesadilla).

Rest and slice

Let finished quesadillas rest 1 minute to allow cheese to set slightly, then slice each into 4 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a plate and serve immediately with sour cream, salsa, and guacamole or sliced avocado on the side. Garnish with extra chopped cilantro or a lime wedge if desired.