Quesadilla Recipe

Prep the protein

If using leftover cooked chicken, steak, or pork: shred or thinly slice into bite-size pieces so they warm quickly in the skillet. If using raw chicken or steak, cut into 1/2-inch strips and pat dry.

Season the protein

In a medium bowl, toss the cooked or raw protein with ground cumin, chili powder, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Cook raw protein (if needed)

Heat 1 tablespoon vegetable oil or butter in a skillet over medium-high heat. Add raw protein and cook, stirring occasionally, until fully cooked through (chicken 6–8 minutes, steak 3–5 minutes depending on thickness). Reduce heat to medium and remove from skillet. If protein was already cooked, warm it in the skillet 1–2 minutes just to heat through.

Assemble filling

On a clean work surface, lay out one flour tortilla. Sprinkle a thin, even layer of 3/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack over half the tortilla, leaving a 1/2-inch border. Top cheese with about 1/2 cup seasoned, warmed protein. Add a final light layer (about 1/4 cup total) of cheese over the protein to help the quesadilla seal when cooking. Fold the tortilla closed over the filling.

Heat a large nonstick skillet or cast-iron griddle over medium heat. Lightly coat the surface with cooking spray or 1 teaspoon oil/butter.

Place the folded quesadilla in the skillet and cook 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Press lightly with the spatula while cooking to help the cheese bind the tortilla.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Slice each quesadilla into 4 wedges with a sharp knife or pizza cutter. Repeat assembly and cooking for remaining tortillas and filling, adjusting heat if the skillet browns too quickly.

While quesadillas cook, combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/4 tsp salt in a small bowl. Stir to combine and taste; adjust salt or lime to preference. Let sit 5–10 minutes for flavors to meld.

Arrange shredded lettuce on serving plates. Place two quesadilla wedges per plate (or desired amount). Spoon 2–3 tablespoons pico de gallo next to the quesadilla and add a dollop (about 2 tablespoons) of sour cream.

Garnish with lime wedges. Serve immediately while quesadillas are hot and cheese is melty.