Quesadillas Recipe

If you don't have cooked chicken, poach or roast 2 boneless skinless chicken breasts (about 10-15 minutes poaching or 20-25 minutes roasting at 400°F / 200°C) until internal temperature reaches 165°F (74°C). Let rest, then shred with two forks.

Heat a large nonstick skillet over medium heat and add 1 tbsp oil or butter. Add the chopped onion and cook 2-3 minutes until translucent.

Add the minced garlic, ground cumin, and chili powder; cook 30 seconds until fragrant.

Add the shredded chicken, salt, and pepper; toss and cook 1-2 minutes to warm and let spices distribute. Stir in chopped cilantro if using; remove from heat and set aside.

Heat a skillet over medium-high heat and add 1 tbsp oil. Add the chopped onion and cook 2 minutes until softened.

Add the ground beef and break it up with a spatula. Cook until browned, about 6-8 minutes.

When beef is nearly cooked, add the minced garlic, tomato paste (or diced tomato), ground cumin, chili powder, salt, and pepper. Stir and cook 1-2 minutes more to combine flavors and evaporate excess moisture. Drain any excess fat if necessary and remove from heat.

Mix the shredded cheeses in a bowl and stir in chopped cilantro and a pinch of black pepper. No cooking required for the filling; set aside.

Prepare a clean skillet or griddle and heat it over medium to medium-low heat. Lightly butter or oil the pan (about 1 tsp per quesadilla) to prevent sticking and promote browning.

Place one flour tortilla on a clean work surface. On half of the tortilla, evenly spread about 3/4 to 1 cup of your chosen filling (chicken, beef, or cheese mixture), then sprinkle about 1/2 cup total shredded cheese if your filling is meat-based to ensure good melt. Leave a 1/2 inch border around the edge to prevent overflow.

Fold the empty half of the tortilla over the filling to form a half-moon. Gently press to compress.

Transfer the folded quesadilla to the preheated skillet. Cook 2-3 minutes on the first side, or until golden brown and the cheese begins to melt. Carefully flip using a spatula and cook another 2-3 minutes until the second side is golden and cheese is fully melted. Reduce heat if the tortilla browns too quickly before cheese melts.

Repeat with remaining tortillas and filling. For consistent results, keep completed quesadillas warm on a baking sheet in a 200°F (95°C) oven.

Let each quesadilla rest 1 minute, then slice into 3-4 wedges with a sharp knife or pizza cutter.

Serve hot with sour cream, salsa or pico de gallo, and sliced avocado or guacamole. Offer lime wedges to squeeze over if desired.

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to crisp the tortilla and melt the cheese again.