Quesadilla Recipe

Prepare protein

Select one protein (chicken, skirt steak, or mariscos). If using chicken, cut into 1/2-inch strips. If using skirt steak, thinly slice across the grain into strips. If using mariscos, pat seafood dry and cut larger pieces (scallops) in half so pieces are bite-sized.

Make marinade

In a bowl combine lime juice, olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, and red pepper flakes (if using). Whisk until combined.

Marinate

Toss the prepared protein in the marinade to coat evenly. Let rest 15–30 minutes at room temperature (or up to 2 hours refrigerated). If using seafood, marinate only 10–15 minutes so it doesn't become tough.

Cook chicken

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated chicken strips in a single layer and cook 3–5 minutes per side until cooked through and lightly browned (internal temp 165°F / 74°C). Remove to a plate and loosely cover.

Cook skirt steak

Heat a cast-iron or heavy skillet until very hot. Add 1 tablespoon oil, then the steak strips in a single layer. Sear 1–2 minutes per side for medium-rare to medium (adjust time for thickness). Remove and let rest 5 minutes, then slice thinner if needed.

Cook mariscos (seafood)

Heat 1 tablespoon oil in a skillet over medium-high heat. Add seafood in a single layer and cook quickly: shrimp 1–2 minutes per side until pink and opaque, scallops 1–2 minutes per side until golden, squid 1–2 minutes until just cooked. Remove immediately to avoid overcooking.

Heat a large nonstick skillet or griddle over medium heat. Lightly brush one side of a tortilla with oil or butter.

Place the oiled side down on the skillet. On the top (non-oiled) side, sprinkle about 1/2 cup shredded Oaxaca/Monterey Jack (and 2 tablespoons cheddar if using) over half the tortilla, leaving a small border.

Top the cheese with about 1/4 cup cooked protein (chicken, steak, or seafood), a few slices of onion and jalapeño if using, and a sprinkle of chopped cilantro. Add another 1/4 cup cheese on top of the protein to help the top tortilla stick when folded.

Fold the tortilla over to create a half-moon quesadilla. Press gently with a spatula and cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt.

Flip carefully and cook another 1.5–2 minutes until second side is golden and cheese is melted through. Reduce heat if tortilla browns too fast before cheese melts.

Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and fillings (use about 1/4 cup protein per quesadilla; adjust quantities to stretch servings).

Arrange quesadilla wedges on a platter. Serve immediately with pico de gallo, sour cream or crema, guacamole, and lime wedges on the side. Offer extra cilantro and sliced jalapeños for garnish.

Notes: For crispier quesadillas, cook over medium-high heat but watch carefully. For a grilled flavor, finish briefly over direct high heat (or in a hot oven) for 1–2 minutes per side.