Quesadillachoice Recipe

Marinate protein

Pat your chosen protein dry. In a bowl combine 2 tablespoons olive oil, lime juice, cumin, smoked paprika, minced garlic, chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss the chicken, steak, or seafood in the marinade to coat evenly. Marinate for 15–30 minutes (seafood 15 minutes max).

Cook chicken

If using chicken: heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are golden. Remove to a cutting board and slice thinly or shred with two forks.

Cook skirt steak

If using skirt steak: heat 1 tablespoon olive oil in a hot cast-iron or heavy skillet over high heat. Sear steak 2–4 minutes per side for medium-rare to medium (adjust to preference). Let rest 5 minutes, then slice thinly across the grain.

Cook mariscos (seafood)

If using seafood: heat 1 tablespoon olive oil in a skillet over medium-high. Add seafood in a single layer and cook shrimp/scallops about 1–2 minutes per side until opaque and just firm (calamari 1–2 minutes total). Don’t overcook. Remove from pan and roughly chop larger pieces for even distribution.

In the same skillet used for protein (add a splash more oil if needed), add the sliced red onion and red bell pepper. Sauté over medium heat 4–6 minutes until softened and slightly caramelized. Add chopped jalapeño if using and cook 1 more minute. Season with remaining 1/2 teaspoon kosher salt and pinch of pepper. Stir in chopped cilantro off the heat.

Heat a clean large skillet or griddle over medium heat. Lightly butter or brush with oil one side of a tortilla. Place tortilla buttered-side down on the skillet.

On the exposed top of the tortilla (the side facing up while cooking), evenly sprinkle about 1/3 cup shredded cheese. Add a layer of the cooked protein (about 3 ounces per tortilla), followed by 2 tablespoons of the sautéed vegetables, and another 1/3 cup cheese to help seal. Fold another tortilla on top OR fold the tortilla in half if using a single large tortilla.

Cook 2–3 minutes until underside is golden brown and cheese begins to melt. Carefully flip with a spatula and cook the other side 2–3 minutes until golden and cheese is fully melted. If using a folded single tortilla, press gently with a spatula to ensure even heating. Repeat with remaining tortillas and filling. Add more butter/oil to the pan as needed.

Transfer finished quesadillas to a cutting board and let rest 1 minute, then cut into 3 or 4 wedges.

Plate the quesadilla wedges and serve with sour cream or crema, pico de gallo or salsa, lime wedges, and pickled jalapeños. Offer additional cilantro or hot sauce if desired.