Quesadilla Recipe

Name: Greenway Table & Taps QUESADILLA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 pieces large flour tortillas; 2 cups shredded cheese blend (cheddar + Monterey Jack); 2 tsp chipotle paste (or adobo sauce); 2 tbsp unsalted butter; 1 cup shredded romaine lettuce; 1 cup sour cream; 3 tbs fresh pico de gallo (diced tomato, onion, cilantro, lime); 2 pieces fresh lime wedges; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Greenway Table & Tap

Time20m

Serves2

flour tortilla, chipotle, cheese blend, lettuce, sour cream, pico de gallo

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Ingredients

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Quesadilla

4 pieces large flour tortillas

2 cups shredded cheese blend (cheddar + Monterey Jack)

2 tsp chipotle paste (or adobo sauce)

2 tbsp Unsalted butter

Toppings & Garnishes

1 cup shredded romaine lettuce

1 cup Sour cream

3 tbs fresh pico de gallo (diced tomato, onion, cilantro, lime)

2 pieces fresh lime wedges

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Quesadilla

Prepare chipotle cheese filling

In a small bowl, combine shredded cheese blend with chipotle paste. Mix thoroughly until cheese is evenly coated. Adjust chipotle to taste; for milder heat use 1 tsp, for more heat up to 1 tbsp.

Assemble quesadillas

Lay two tortillas flat. Divide the chipotle cheese mixture evenly between two tortillas, spreading it over half of each tortilla. Fold each tortilla in half to enclose the cheese (or place a second tortilla on top if you prefer a double-stack).

Cook quesadillas

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon butter and swirl to coat. Place the folded quesadilla in the skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until tortilla is golden brown and cheese is fully melted. Add remaining butter as needed and repeat with second quesadilla. Total cook time per quesadilla ~4–6 minutes.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute (this helps the cheese settle). Using a sharp knife or pizza cutter, slice each quesadilla into 4 wedges.

Toppings & Garnishes

Season sour cream

In a small bowl, season the sour cream with 1/8 tsp black pepper and 1/8 tsp salt. Stir to combine. If you like, thin with 1–2 teaspoons of water or lime juice for a drizzleable consistency.

Plate and garnish

Arrange quesadilla wedges on a serving plate. Top or serve alongside with shredded lettuce and spoonfuls of pico de gallo. Add a dollop or drizzle of seasoned sour cream on each wedge or on the side. Garnish with lime wedges for squeezing over the quesadilla.