Quesadilla Recipe

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), lime juice, and 1/4 tsp salt in a bowl. Stir gently to combine. Taste and adjust salt or lime as needed. Let rest at room temperature for 10–15 minutes to allow flavors to meld.

Prepare filling

In a medium bowl, combine shredded roasted chicken, shredded cheddar cheese, and thinly sliced red onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using seasoned cooked ground beef, fold it into the filling now (adds approx. $6).

Assemble and cook

Heat a large skillet or griddle over medium heat and add 1 teaspoon of oil or butter to coat. Place one tortilla in the skillet. Sprinkle about 1/2 cup of the cheese-and-chicken mixture evenly over half of the tortilla, leaving a small edge. Fold the tortilla over to create a half-moon. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Add remaining 1 teaspoon oil or butter to the pan if needed, then carefully flip the folded quesadilla and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Repeat with remaining tortillas and filling (you should make 4 quesadillas).

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1–2 minutes to set. Use a sharp knife or pizza cutter to slice each quesadilla into 3–4 wedges.

Crisp tips

If quesadillas are steaming rather than crisping, cook a little longer on medium-low to allow moisture to evaporate. Press gently with a spatula for even contact while cooking.

Plate quesadilla wedges and top or serve alongside a generous spoonful of pico de gallo. Add a small bowl of salsa for dipping. Optionally garnish with extra cilantro or a squeeze of lime. Serve hot.