Quesadilla Recipe

Prepare filling

If using cooked chicken or steak, shred or thinly slice it and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Heat pan

Place a large nonstick or cast-iron skillet over medium-low heat. Add 1 tsp vegetable oil and 1/2 tbs butter to the pan and swirl to coat.

Assemble and cook

Lay one flour tortilla flat. Sprinkle about 1/2 cup shredded cheese evenly over half the tortilla, add about 1/4 cup of the prepared chicken or steak (if using), and a teaspoon of chopped cilantro. Fold the tortilla in half to enclose the filling. Add remaining 1.5 tbs butter to the pan. Place the folded quesadilla in the skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the cheese is melted and the tortilla is golden brown and crisp. Repeat with remaining tortillas and fillings, wiping pan if needed. Keep cooked quesadillas warm, stacked wrapped in foil.

Slice

Transfer a cooked quesadilla to a cutting board and let rest 1 minute. Slice into 3 or 4 wedges. Season with a light pinch of salt if desired.

Combine the diced tomatoes, diced onion, chopped cilantro, and chopped jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1/2 tsp salt. Stir to combine and taste; adjust lime or salt as needed. Let sit 10–15 minutes at room temperature for flavors to meld.

In a small bowl, mix the sour cream with the lime zest (if using) and 1/8 tsp salt. Stir until smooth and refrigerate until ready to serve.

Whisk together the mayonnaise, ketchup, Creole or hot sauce, smoked paprika, garlic powder, onion powder, lemon or lime juice, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until serving.

Plate quesadilla wedges with a generous spoonful of pico de gallo, a dollop of lime sour cream, and a drizzle or side of creole sauce. Serve immediately while quesadillas are hot and cheese is melty.