Quesadilla Recipe

Slice and warm vegetables

Heat a medium skillet over medium heat and add 2 tsp oil. Add the thinly sliced onion and red bell pepper with a pinch of salt and cook, stirring occasionally, until softened and lightly caramelized, about 5–7 minutes. Remove from pan and set aside.

Warm and season chicken (if using)

If using cooked chicken, add it to the same skillet and warm over medium heat with the cumin, lime juice, remaining pinch of salt and 1–2 turns of black pepper for 1–2 minutes until heated through. Toss with chopped cilantro, then remove from heat. If not using chicken, omit this step.

Combine cheeses: In a bowl, mix the shredded cheddar and Monterey Jack so they’re evenly distributed for easier melting.

Preheat skillet: Wipe the skillet clean and place it over medium-low to medium heat. Add 1/2 tbsp butter (or enough to coat the pan) and let it melt, swirling to coat.

Assemble quesadilla: Place one tortilla flat on a plate or cutting board. Sprinkle a thin, even layer (about 3/4 cup) of the mixed cheeses over half the tortilla, leaving a small border. Top with about 1/4 cup warmed vegetables, 1/4 cup warmed chicken (if using), and a sprinkle of cilantro. Fold the other half of the tortilla over the filling to make a half-moon. Repeat with remaining tortillas.

Cook first side: Transfer the folded quesadilla to the hot skillet. Cook for 2–3 minutes, pressing gently with a spatula, until the underside is golden brown and the cheese begins to melt.

Flip and finish: Carefully flip the quesadilla and cook the second side another 2–3 minutes until golden brown and the cheese is fully melted. If the outside browns too quickly before the cheese melts, reduce heat to low and cover the skillet for 1–2 minutes.

Repeat: Transfer the cooked quesadilla to a cutting board and keep warm loosely tented with foil. Wipe skillet if needed and repeat with the remaining quesadillas, adding more butter or oil as necessary.

Slice and garnish: Let quesadillas rest for 1 minute, then cut each into 2–4 wedges using a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, guacamole and lime wedges on the side.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warmed through to keep the tortilla crisp.