Quesadillas Recipe

Prepare fillings

If using raw peppers and onions, slice 1 small bell pepper and 1 small onion into thin strips. Heat 1 tsp oil in a skillet over medium-high heat, add peppers and onions, a pinch of salt, and sauté until softened and lightly caramelized, about 6–8 minutes. Remove from pan. If using cooked chicken, shred it and toss with cumin, chili powder, garlic powder, and lime juice in a bowl to evenly coat. Stir in chopped cilantro and jalapeños.

Mix cheeses: combine shredded cheddar and Monterey Jack in a bowl so cheese is evenly distributed.

Lay one tortilla flat on a work surface. Sprinkle about 1/3 cup of the cheese mixture over half of the tortilla, leaving a 1/2-inch border. Spoon about 1/2 cup of the seasoned shredded chicken (or your chosen protein/beans) on top of the cheese. Add about 2 tablespoons of the sautéed peppers and onions and a sprinkle of cilantro. Top with another 1/4 cup cheese (this helps the quesadilla stick together). Fold the empty half of the tortilla over the filled half to make a half-moon. Repeat to make 4 quesadillas.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tsp oil and 1/2 tbsp butter (optional) and swirl to coat. When butter foams and oil shimmers, add one folded quesadilla to the pan. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook 1.5–2 minutes more until the other side is golden and the cheese is melted. Adjust heat as needed to prevent burning. Transfer to a cutting board and let rest 1 minute, then cut into 2–3 wedges. Repeat with remaining quesadillas, adding more oil/butter as needed.

Serve hot with sour cream, salsa, and guacamole on the side. Offer extra lime wedges and chopped cilantro for garnish. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to restore crispness.