La Media Luna Quesadilla Recipe
Make La Media Luna Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Quesadilla
For the Salsa
Method
Preparing the Quesadilla
- 1
Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and red onion. Sauté for about 5-7 minutes until they are tender and slightly caramelized. Season with salt and black pepper.
- 2
Assemble the Quesadillas
In a large mixing bowl, combine the sautéed vegetables, cooked shredded chicken, and chopped cilantro. Mix well to combine. Take one tortilla, spread a generous portion of the mixture on one half, and top with 1/2 cup of shredded cheese. Fold the tortilla over to create a half-moon shape.
- 3
Cook the Quesadilla
In the same skillet, add the folded quesadilla and cook for about 3-4 minutes on each side until golden brown and the cheese has melted. Repeat with the remaining tortillas and filling.
- 4
Slice and Serve
Once cooked, remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with salsa.
Making the Salsa
- 5
Combine the Ingredients
In a medium bowl, combine diced tomatoes, finely chopped jalapeño, minced garlic, lime juice, chopped cilantro, and salt. Mix well.
- 6
Let it Rest
Allow the salsa to sit for at least 10 minutes before serving to let the flavors meld together.
