Quesadilla Recipe

Prepare protein (if not already cooked)

If using raw chicken or raw ground beef: cook 1/2 lb ground beef in a skillet over medium-high heat, breaking up until no longer pink (about 6–8 minutes); drain excess fat. For chicken, sauté 1/2 lb boneless skinless chicken breast cut into bite-sized pieces in 1 tsp oil until cooked through (6–8 minutes) then shred. Season cooked meat with 1/2 tsp chili powder or taco seasoning if desired. Cool slightly before using.

Sauté aromatics

Heat 1 tablespoon oil or butter in a large nonstick skillet over medium heat. Add diced onion and bell pepper; sauté until softened, about 3–4 minutes. Add the cooked ground beef or shredded chicken to the pan just to warm through and combine, stirring 1–2 minutes. Stir in 1/4 tsp salt, 1/8 tsp black pepper, and chopped cilantro if using. Remove filling from the pan and wipe the pan clean.

Assemble quesadillas

Place a flour tortilla on a work surface. Sprinkle about 1/2 cup shredded cheese over half the tortilla, leaving a 1/4-inch margin. Spoon about 1/4 cup of the warm meat mixture on top of the cheese, sprinkle another 2 tablespoons of cheese over the meat (this helps the top tortilla stick), then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas, cheese, and filling to make 4 quesadillas.

Cook quesadillas

Heat the cleaned skillet over medium heat and add a light smear (1/2 tsp) of butter or oil. Place one quesadilla in the skillet and cook until the bottom is golden brown and cheese begins to melt, about 2–3 minutes. Flip carefully with a spatula and cook the other side 1.5–2 minutes until golden and cheese is fully melted. Transfer to a plate and keep warm covered with foil. Repeat with remaining quesadillas, adding a little oil or butter as needed.

Rest and slice

Let cooked quesadillas rest 1 minute, then cut each into 3–4 wedges. Keep warm while finishing rice and beans, if needed.

Rinse the rice under cold water until water runs mostly clear. In a medium saucepan, heat 1 teaspoon oil over medium heat. Add rinsed rice and stir 1 minute to coat. If making Spanish-style rice, stir in 2 tablespoons tomato sauce and 1/2 teaspoon minced garlic and cook 30 seconds.

Add 2 cups water and 1/4 teaspoon salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork before serving.

In a small saucepan over low heat, melt 1 teaspoon butter or warm 1 teaspoon oil. Add 1 cup canned refried beans and 2 tablespoons water or broth. Stir to combine and heat gently, breaking up any clumps, about 3–5 minutes. Season with 1/4 teaspoon onion powder, 1/8 teaspoon cumin, and 1/8 teaspoon salt, adjusting to taste. If beans are too thick, add more water 1 teaspoon at a time until desired consistency is reached.

Keep the beans warm on low heat, stirring every minute to prevent sticking, until ready to plate.

Arrange 1 quesadilla per plate (3–4 wedges), add about 1/2 cup cooked rice and 1/4 cup refried beans alongside. Serve with 2 tablespoons sour cream, 2 tablespoons salsa, and a lime wedge. Offer extra salsa, hot sauce, or chopped cilantro on the side.