Quesadilla Recipe

For shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Toss shrimp in the marinade to coat and let sit 5–10 minutes while you heat the pan. Heat a nonstick or cast-iron skillet over medium-high heat. Add a light drizzle of oil and cook shrimp 1.5–2 minutes per side until pink and just cooked through. Remove from pan and roughly chop into bite-sized pieces if large.

For chicken

Cut chicken breast into 1/2-inch strips or small cubes. Combine the same marinade (1 tbs olive oil, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp pepper) and toss chicken pieces to coat. Let sit while pan heats (5–10 minutes). Heat a skillet over medium-high, add a small drizzle of oil, and cook chicken 4–6 minutes, stirring occasionally, until no longer pink and juices run clear. Remove and keep warm.

For grilled cheese option (no protein)

No protein prep required. Use the cheese listed in the cheese section. Proceed to assemble tortillas with cheese only.

In the same skillet over medium heat add 1 tsp olive oil if needed. Add the thinly sliced onion (1/4 cup) and red bell pepper (1/4 cup). Sauté 3–4 minutes until softened and slightly caramelized. Season with a pinch of salt and pepper. Stir in chopped cilantro (2 tbs) off the heat. Remove vegetables from the skillet and set aside.

Wipe the skillet clean and reduce heat to medium-low. Lightly butter one side of a flour tortilla (one side only). Place the tortilla butter-side-down in the skillet. Sprinkle a thin, even layer (about 3/8 cup) of shredded Oaxaca or Monterey Jack cheese over the exposed side. If you like a sharper bite, sprinkle up to 2 tbs grated cheddar.

Add 1/4 of the cooked protein (about 2 oz shrimp or chicken) distributed evenly over the cheese, followed by 1/4 of the sautéed onions and bell peppers. Add another small handful (about 2 tbs) of cheese on top to help seal. Fold the tortilla in half with a spatula or place another tortilla on top and press gently.

Cook 2–3 minutes per side, pressing occasionally, until the tortilla is golden brown and cheese is melted. If the outside browns too quickly before cheese melts, turn heat to low and cover skillet for 1–2 minutes to trap heat and finish melting. Repeat assembly and cooking for remaining tortillas.

Transfer cooked quesadillas to a cutting board. Let rest 1 minute, then slice each into 3–4 wedges. Serve with lime wedges and optional sides: sour cream, pico de gallo/salsa, and guacamole. Garnish with extra chopped cilantro and a squeeze of lime if desired.