Quesadillas Recipe

Prepare vegetables

Dice the tomatoes and onion into small even pieces (about 1/4-inch). Finely mince the jalapeño, removing seeds for milder heat. Chop cilantro finely.

Combine the diced tomatoes, onion, jalapeño and cilantro in a bowl. Add the lime juice and 1/2 teaspoon kosher salt. Stir gently to combine. Taste and adjust salt or lime. Let sit at room temperature for at least 10 minutes to meld flavors while you prepare quesadillas.

Make the three-cheese blend

In a medium bowl combine shredded cheddar, Monterey Jack and Oaxaca (or mozzarella) and toss lightly so the cheeses are evenly mixed.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1/2 tablespoon oil (this combination helps browning without burning). Swirl to coat the pan.

Assemble the first quesadilla: place one tortilla on a clean work surface. Sprinkle about 3/4 cup of the three-cheese blend evenly over half the tortilla, leaving a 1/2-inch border. Lightly season the cheese with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper if desired. Fold the tortilla over to cover the cheese into a half-moon.

Place the folded quesadilla in the preheated skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Add a small pat (about 1/2 tablespoon) of butter to the exposed pan around the edge if the skillet looks dry to promote even browning. Flip carefully with a spatula and cook the other side 1.5–2 minutes until golden and cheese is fully melted. Reduce heat slightly if browning too quickly and cheese isn’t melting.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Repeat assembly and cooking with remaining tortillas and cheese, adding more butter/oil to the pan as needed (approximately 1/2 tablespoon butter and 1/2 tablespoon oil per subsequent quesadilla). For 4 tortillas you should have 4 folded quesadillas (or 2 if you prefer double-stacked) and total crisping time about 8–12 minutes.

Slice each quesadilla into 3–4 wedges with a sharp knife or pizza cutter. Keep warm on a plate tented loosely with foil while finishing the rest.

Place quesadilla wedges on a serving plate. Spoon pico de gallo alongside or on top according to preference.

Add a small ramekin of sour cream and a ramekin of taqueria verde to the plate for dipping. Garnish with lime wedges and extra cilantro if desired.

Serve immediately while the cheese is hot and melty.