Key West Chicken Quesadilla Recipe
Griddled flour tortilla, Monterey Jack and Oaxaca cheeses, lettuce, sour cream, guacamole, pico de gallo
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Ingredients
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Tortilla and Cheese
Toppings
Method
Preparation
- 1
Grate the Cheeses
Grate the Monterey Jack and Oaxaca cheeses using a box grater and set them aside.
- 2
Chop the Lettuce
Wash and chop the lettuce into bite-sized pieces.
- 3
Prepare the Toppings
In separate bowls, prepare the sour cream, guacamole, and pico de gallo for easy assembly.
Cooking
- 4
Heat the Pan
Preheat a non-stick skillet over medium heat.
- 5
Assemble the Quesadilla
Place one flour tortilla in the skillet. Sprinkle half of the grated Monterey Jack and Oaxaca cheeses evenly over the tortilla. Add a layer of chopped lettuce and top with another tortilla.
- 6
Grill the Quesadilla
Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese starts to melt. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
- 7
Remove and Cut
Once both sides are golden and cheese is melted, remove the quesadilla from the skillet. Let it cool for a minute, then cut it into wedges.
Serving
- 8
Plate the Quesadilla
Place the quesadilla wedges on a serving plate.
- 9
Add Toppings
Serve with side bowls of sour cream, guacamole, and pico de gallo, and garnish with any leftover lettuce.
