Quesadilla Recipe

Prep and heat

If using refrigerated tortillas, warm them for 10–15 seconds in the microwave wrapped in a damp paper towel to make them pliable. Heat a large skillet or nonstick pan over medium heat and add 1 teaspoon vegetable oil, spreading it to coat.

Assemble

Butter one side of two tortillas lightly (about 1/2 tbs each) or brush with a little oil. Place one tortilla butter-side-down in the hot skillet. Sprinkle half of the shredded cheese evenly over the tortilla, leaving a 1/2-inch border. If using an optional protein, distribute 1/2 cup of the cooked protein evenly over the cheese. Sprinkle the remaining cheese on top of the protein (this helps the top tortilla stick). Place the second tortilla on top, butter-side-up.

Cook

Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula (or two spatulas) and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Reduce heat slightly if browning too fast.

Finish & slice

Transfer the quesadilla to a cutting board and let rest 1 minute. Use a sharp knife or pizza cutter to slice each quesadilla into 4 wedges. Repeat assembly and cooking steps for remaining tortillas and fillings, adding the remaining butter (about 1 tbs) to the pan as needed.

Season each cooked quesadilla lightly with the remaining 1/4 teaspoon salt and a pinch of black pepper if desired.

Ensure proteins are fully cooked before adding. For chicken: use shredded cooked chicken tossed with 1/2 tsp chili powder and pinch of salt for added flavor. For steak: slice cooked steak thinly across the grain. For shrimp: cook until opaque and cut large shrimp in half. Warm proteins briefly in the skillet before assembling so they are hot when sandwiched in the quesadilla.

Make guacamole

Halve and pit the avocados and scoop the flesh into a bowl. Mash to desired consistency with a fork. Add lime juice, chopped red onion, cilantro, diced tomato (if using), minced jalapeño (if using), 1/2 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as needed. Cover tightly with plastic wrap pressed to the surface to avoid browning if not serving immediately.

Spoon sour cream into a small serving bowl. Keep lime wedges and chopped cilantro on the side for garnish. Serve pickled jalapeños or hot sauce alongside if desired.