Quesadilla Oaxaca Recipe

Prep cheese and meat

Shred the Oaxaca cheese if not pre-shredded. Make sure the grilled meat is thinly sliced and warm (reheat briefly on the grill or in a skillet if cold). Season the sliced meat lightly with 1/4 tsp salt and set aside.

Preheat skillet

Place a large heavy skillet or cast-iron pan over medium heat for 2–3 minutes until hot. Reduce heat to medium-low for cooking quesadillas so the tortilla crisps without burning before the cheese melts.

Assemble quesadillas

Spread a very light layer of butter (about 1/2 tbs) on one side of each tortilla to help crisping. Place one tortilla butter-side down on a plate or work surface. Sprinkle about 3/4 cup shredded Oaxaca cheese evenly over half the tortilla. Scatter about 1/2 cup of the sliced grilled meat (adjust to preference) on top of the cheese, then add a tablespoon of diced onion and about 1/2 tablespoon chopped cilantro. Top with another 3/4 cup of cheese to ensure good melting and fold the tortilla over to form a half-moon. Repeat for remaining tortillas/meat.

Cook

Add 1/2 tbs neutral oil and 1/2 tbs butter to the preheated skillet and swirl to coat. Slide one assembled quesadilla into the skillet and cook 2–3 minutes, checking the underside—you're aiming for golden brown and crisp. Carefully flip with a spatula and cook the other side 1.5–2 minutes until cheese is fully melted and both sides are golden. Transfer to a plate and keep warm. Repeat for remaining quesadillas, adding a touch more butter/oil to the pan if needed.

Rest and slice

Let each quesadilla rest 1 minute after cooking to let cheese settle. Using a sharp knife or pizza cutter, slice each half-moon into 3 wedges (or cut into quarters for full tortilla). Sprinkle remaining 1/4 tsp salt lightly over the hot quesadillas if desired and garnish with remaining chopped cilantro and diced onion.

Serve

Plate the quesadillas hot with lime wedges on the side. Offer pico de gallo, crema, and pickled jalapeños as accompaniments.

Pico de Gallo: If using fresh pico, spoon about 1/4 cup per serving into a small ramekin. For crema, place 2 tablespoons per serving in a small dish or drizzle over slices. Place pickled jalapeños in a small bowl for those who want added heat.

Assemble two sides per plate: Serve one ramekin of pico de gallo and one of crema alongside each quesadilla order. Add pickled jalapeños on the side as an optional second garnish.

Serve suggested drink chilled (about 1 cup per person). Agua fresca or a cold soda pairs well with the rich, melted Oaxaca cheese and grilled meat.