Quesadilla Recipe

Prepare fillings

If using optional chicken or steak, ensure it is pre-cooked, shredded or thinly sliced and warmed. If using guacamole, have it at room temperature. Season protein lightly with 1/8 tsp black pepper and 1/8 tsp salt if desired.

Assemble quesadilla

Lay one flour tortilla flat on a clean surface. Evenly sprinkle half of the cheddar and half of the Monterey Jack (about 1 cup total) over the tortilla, leaving a 1/2 inch border. If adding protein or guacamole, distribute the 1/2 cup of your chosen addition evenly over the cheese. Top with the remaining cheeses, then place the second tortilla on top.

Cook quesadilla

Heat a large nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil; swirl to coat and prevent burning. Once butter is melted and foamy, carefully transfer the assembled quesadilla to the skillet. Cook 2-3 minutes until the bottom tortilla is golden brown and cheese begins to melt. Using a large spatula, flip the quesadilla gently and cook another 2-3 minutes until the second side is golden and all cheese is melted. If the tortilla browns too quickly before cheese melts, reduce heat to medium-low and cover skillet for 1-2 minutes to encourage melting.

Finish and slice

Transfer the quesadilla to a cutting board. Let rest 1 minute to allow cheese to set slightly, then use a sharp knife or pizza cutter to cut into 4 wedges. Repeat the cooking process for additional quesadillas, adding more butter/oil as needed.

Portion salsa (1/2 cup) and sour cream (1/4 cup) into small ramekins for dipping. Place lime wedges on the plate if using.

Serve quesadilla wedges hot with salsa and sour cream on the side. Recommend squeezing a little lime over guacamole or the wedges before eating if desired.