Quesadilla Recipe

Prepare protein

If using chicken: shred 2 cups of cooked chicken breast (rotisserie or pre-cooked). If using chorizo: remove casing (if needed) and crumble 2 cups cooked chorizo, drain excess fat and reserve about 1 tablespoon of fat or discard and use oil.

Heat 1 tablespoon oil (or 1 tablespoon reserved chorizo fat) in a large skillet over medium heat. Add 1/2 cup diced yellow onion and 1/2 cup diced green bell pepper; sauté 4–5 minutes until softened and slightly translucent.

Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in the shredded chicken or cooked chorizo, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 2–3 minutes until ingredients are warmed through and spices are fragrant. Taste and adjust seasoning as needed.

Remove skillet from heat and fold in 1/2 cup diced roma tomato and 1 1/2 cups shredded cheddar-jack cheese. The residual heat will start to soften the cheese; keep mixture slightly warm for assembly.

Preheat a clean large skillet or griddle over medium heat. Lightly brush one side of a whole wheat tortilla with melted butter or a little oil (about 1/2 tsp) to promote browning.

Place the tortilla buttered-side down in the skillet. Spoon about 1/2 cup of the warm filling onto one half of the tortilla, spreading it evenly but keeping a small border (about 1/2 inch) to prevent overflow. Sprinkle a little extra cheese (about 2 tablespoons) over the filling for extra melt.

Fold the empty half of the tortilla over the filled half to make a half-moon quesadilla. Press gently with a spatula.

Cook 2–3 minutes on the first side until golden brown and crisp, then carefully flip and cook another 2 minutes on the second side until golden and the cheese is fully melted. If using a larger skillet, cook 2 quesadillas at a time, adding more butter/oil as needed (total butter/oil indicated above).

Transfer cooked quesadilla to a cutting board and let rest 1 minute before cutting into 3–4 wedges to keep cheese from running out. Repeat with remaining tortillas and filling.

Arrange quesadilla wedges on a platter. Serve with 1 cup guacamole and 1/2 cup sour cream on the side, lime wedges and chopped cilantro. Offer hot sauce or salsa as optional accompaniments.

To reheat: place wedges on a skillet over medium-low heat for 1–2 minutes per side, or reheat in a 350°F (175°C) oven for 6–8 minutes until warmed and crisp.