Quesadilla Recipe

Prepare fillings

If using raw chicken, cook it first (pan-sear, roast or poach) and shred. Heat a medium skillet over medium heat, add 1 tablespoon olive oil. Add the thinly sliced onion and bell pepper and sauté until softened and slightly caramelized, about 5–7 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground cumin. Remove from heat and set aside. If using pre-cooked chicken, toss it with a pinch of cumin and a tablespoon of the sautéed vegetables for flavor.

Assemble quesadillas

Lay one flour tortilla flat. Sprinkle about 3/4 cup total shredded cheese (mix cheddar and Monterey Jack) evenly over half the tortilla. Top the cheese with about 1/4 cup cooked chicken (if using) and a couple tablespoons of the sautéed pepper/onion mixture. Sprinkle a teaspoon of chopped cilantro if using. Fold the empty half of the tortilla over the filling to create a half-moon. Repeat to assemble remaining tortillas.

Cook quesadillas

Heat a large nonstick skillet or griddle over medium-low to medium heat. Add 1/2 tablespoon butter and swirl to coat. Place one assembled quesadilla in the pan. Cook 2–3 minutes on the first side, pressing gently with a spatula, until golden brown and the cheese begins to melt. Carefully flip and add the remaining 1/2 tablespoon butter to the pan around the quesadilla; cook another 2–3 minutes until the second side is golden and cheese is fully melted. Adjust heat if browning too quickly. Transfer cooked quesadilla to a cutting board and let rest 1 minute before slicing. Repeat with the remaining quesadillas, adding oil or butter as needed.

Cut each quesadilla into 3–4 wedges. Serve warm with sour cream, salsa, guacamole and lime wedges on the side. Squeeze lime over the slices if desired.

Leftover quesadillas can be wrapped and refrigerated up to 3 days. Reheat in a skillet over medium heat for best texture, about 2–4 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes.