Quesadilla Recipe

Name: Lime and Salt Restaurant Bars Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count flour tortillas; 1.5 cups shredded Monterey Jack cheese; 0.5 cups shredded cheddar cheese; 1 cups cooked chicken, shredded or diced (optional); 0.5 cups red bell pepper, thinly sliced; 0.5 cups yellow onion, thinly sliced; 2 tbs fresh cilantro, chopped; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs unsalted butter; 1 tsp olive oil; 0.5 cups sour cream (for serving); 0.5 cups salsa (for serving); 2 count lime wedges (optional)

Inspired by Lime and Salt Restaurant Bar

Time30m

Serves4

Make Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quesadilla Filling

4 count Flour tortillas

1 1/2 cups shredded Monterey Jack cheese

1/2 cups shredded cheddar cheese

1 cups cooked chicken, shredded or diced (optional)

1/2 cups red bell pepper, thinly sliced

1/2 cups yellow onion, thinly sliced

2 tbs Fresh cilantro, chopped

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cooking & Finishing

2 tbs Unsalted butter

1 tsp olive oil

1/2 cups sour cream (for serving)

1/2 cups salsa (for serving)

2 count lime wedges (optional)

Method

Prep

Prepare ingredients

Shred cheeses if not pre-shredded. Thinly slice red bell pepper and yellow onion. Chop cilantro. If using cooked chicken, shred or dice it into bite-sized pieces.

In a small bowl combine shredded cheeses, shredded/diced chicken (if using), chopped cilantro, ground cumin, chili powder, salt and black pepper. Mix until evenly distributed.

Cook vegetables

Heat a large nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When the butter is melted and shimmering, add the sliced onion and bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 5–7 minutes. Remove vegetables to a plate.

Assemble & Cook Quesadillas

Wipe the skillet clean and return to medium-low heat. Add the remaining 1 tablespoon butter and let it melt, coating the pan.

Place one tortilla in the skillet. Sprinkle about 3/4 cup of the cheese mixture evenly over half of the tortilla, leaving a 1/2-inch border. Spoon about 2 tablespoons of the cooked peppers and onions over the cheese layer (or more to taste). Fold the empty half of the tortilla over the filled half to create a half-moon.

Cook the quesadilla 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Use a thin spatula to flip; cook the second side another 2–3 minutes. Reduce heat if the tortilla browns too quickly before the cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3 wedges. Repeat with remaining tortillas and filling. Reapply a small amount of butter to the skillet between batches as needed.

Serve

Serve quesadillas hot with sour cream, salsa, and lime wedges on the side. Garnish with extra chopped cilantro if desired.