Quesadilla Recipe

Prepare and cook chicken

If using chicken: season the thinly sliced chicken breast with 1/2 tsp salt, 1/8 tsp pepper, 1/2 tsp cumin, 1/4 tsp chili powder and 1/2 tbsp lime juice. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add chicken in a single layer and cook 3–5 minutes per side until cooked through and slightly browned. Remove from skillet and let rest 2 minutes, then roughly chop or shred.

Prepare and cook skirt steak

If using skirt steak: pat steak dry and season with 1/2 tsp salt, 1/8 tsp pepper, 1 tsp cumin, 1/4 tsp chili powder and 1/2 tbsp lime juice. Heat 1 tbsp olive oil in a skillet over high heat until shimmering. Sear steak 2–3 minutes per side for medium-rare to medium (longer for well done). Remove and rest 5 minutes, then thinly slice against the grain.

Prepare and cook mariscos (seafood)

If using mixed seafood: pat seafood dry and toss with 1/2 tsp salt, 1/8 tsp pepper, 1/2 tsp cumin, 1/4 tsp chili powder and 1/2 tbsp lime juice. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add garlic, then add seafood and cook, stirring, 2–4 minutes until shrimp are pink and fish is opaque. Do not overcook. Remove from heat.

Preheat a clean large skillet or griddle over medium heat. Lightly brush one side of a tortilla with a thin layer of butter or oil (this will be the outside). Place the tortilla buttered-side down on the skillet.

Sprinkle about 1/2 cup of shredded Oaxaca/Monterey Jack mixed with 2 Tbsp shredded cheddar (if using) evenly over one half of the tortilla. Top cheese with about 1/2 cup of your cooked protein, spread in an even layer. Add optional cooked onions, roasted peppers, and pickled jalapeños if desired (about 2–3 Tbsp each). Sprinkle 1 tsp chopped cilantro over the filling.

Fold the empty half of the tortilla over the filling to make a semicircle. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the quesadilla (use a spatula) and cook another 1.5–2 minutes until the other side is golden and cheese is fully melted. Press gently with the spatula to help seal.

Repeat with remaining tortillas and filling. Add a little oil or butter to the skillet between quesadillas if needed to prevent sticking and to get a golden crust.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 3 wedges with a sharp knife or pizza cutter.

Serve immediately with lime wedges, salsa, sour cream and extra cilantro. For mariscos, a squeeze of extra lime brightens the flavors.