Quesadilla Recipe

Prepare the filling

If your chosen meat is not already seasoned, toss the cooked chicken/steak/pork with 1 tsp salt, 1 tsp pepper, and 1 tsp olive oil in a bowl. Taste and adjust seasoning. Shred or chop meat into bite-sized pieces so it melts evenly with the cheese.

Assemble quesadillas

Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon of butter evenly over one side of a tortilla. Place the buttered side down on the skillet. On the exposed top side, sprinkle 1/2 cup shredded cheddar and 1/4 cup Monterey Jack evenly over half of the tortilla. Add about 1/2 cup of the prepared meat on top of the cheese, then top with another 1/4 cup combined cheese to help seal. Fold the tortilla over to create a half-moon.

Cook until golden and gooey

Cook the folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until the outside is golden brown and crisp and the cheese is fully melted. Add another 1/2 tablespoon butter to the pan between batches if needed. Repeat for remaining tortillas and filling. For even melting, reduce heat to medium-low if tortillas brown too quickly.

Slice and keep warm

Transfer cooked quesadillas to a plate and let rest 1 minute, then slice each into 3–4 wedges. Keep wrapped in foil in a low oven (about 200°F / 95°C) while finishing remaining quesadillas so they stay warm and crisp.

Combine the diced tomatoes, minced onion, chopped cilantro, and minced jalapeño in a bowl. Add 2 tablespoons lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Stir gently to combine. Let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust lime and salt as desired.

Halve and pit the avocados, scoop flesh into a bowl and mash to a mostly-smooth texture. Stir in 1/2 cup sour cream (or crema), 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning and lime to taste. If you prefer a thinner sauce, whisk in 1–2 teaspoons water or more lime juice until desired consistency is reached.

Arrange shredded lettuce on the side of the serving plate. Place sliced quesadilla wedges beside the lettuce. Spoon pico de gallo and a generous dollop or small bowl of guacamole sauce alongside. Garnish with lime wedges and offer hot sauce if desired.

Serve immediately while quesadillas are hot and the cheese is melty. Leftover pico and guacamole keep well covered in the refrigerator for up to 24 hours (avocado may brown).