Quesadillas Recipe

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat for 2–3 minutes until hot but not smoking.

Assemble and cook

Brush one side of a tortilla lightly with oil or spread 1/2 teaspoon butter. Place the tortilla oil-side-down in the hot skillet. Sprinkle about 3/4 cup shredded cheese evenly over half the tortilla (leave a 1/4-inch edge). Add 3/4 to 1 cup of prepared filling (chicken, steak, or seafood) over the cheese. Top with a light sprinkle of cheese (about 1/4 cup) to help seal, fold the empty half of the tortilla over to make a half-moon. Cook 2–3 minutes until underside is golden and crisp and cheese begins to melt.

Flip and finish

Carefully flip the folded quesadilla and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges with a sharp knife or pizza cutter. Repeat with remaining tortillas, adding more oil or butter to the pan as needed.

Prepare chicken: slice chicken thighs or breasts into thin strips (about 1/4-inch). In a bowl combine olive oil, cumin, oregano, minced garlic, salt, pepper and lime juice. Add chicken and toss to coat. Marinate 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Cook chicken: heat a skillet over medium-high heat. Add 1 tablespoon oil and swirl. Add marinated chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove to a plate, let rest 3 minutes, then chop or shred into bite-size pieces suitable for filling (about 3/4 to 1 cup per quesadilla).

Prepare steak: pat steak dry and slice thinly across the grain into strips about 1/8–1/4-inch thick. In a bowl combine olive oil, chopped chipotle, cumin, minced garlic, salt, pepper and lime juice. Toss steak to coat and let rest 10–15 minutes (or up to 30 minutes refrigerated).

Cook steak: heat a heavy skillet or grill pan over high heat until very hot. Add 1 tablespoon oil and sear steak strips in a hot single layer for 1–2 minutes per side for medium-rare to medium (adjust time for desired doneness). Remove to a plate, let rest 3–5 minutes, then chop into bite-size pieces for filling (about 3/4 to 1 cup per quesadilla).

Prepare seafood: if using shrimp, pat dry and if large slice in half lengthwise. In a bowl toss seafood with olive oil, smoked paprika, minced garlic, salt, pepper and lime juice. Stir in chopped cilantro if using. Let sit 5–10 minutes.

Cook seafood: heat skillet over medium-high heat and add 1 tablespoon oil. Add seafood in a single layer and cook quickly: shrimp 1–2 minutes per side until just opaque and cooked through; scallops 1–2 minutes per side until golden and opaque. Remove to a plate and roughly chop if necessary for easy filling (yield about 3/4 to 1 cup per quesadilla).

Prepare toppings: place sliced onion, chopped cilantro, pico de gallo/salsa, crema/sour cream and lime wedges in small bowls for service. Offer extras for guests to add to their quesadilla wedges.

Serve: arrange quesadilla wedges on a platter with toppings on the side. Recommend squeezing a lime wedge over each piece and topping with pico, onion and cilantro or a dollop of crema. Serve hot.