Cali Quesadillas Recipe

Season and cook protein or vegetables

If cooking chicken, steak, pork, or vegetables from raw: heat 2 tbs olive oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add the chosen protein or vegetables (about 2 cups). Sprinkle ground cumin, smoked paprika, kosher salt, and black pepper evenly. For chicken: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C), then let rest 5 minutes and thinly slice. For steak (carne asada): cook 3–5 minutes per side for medium depending on thickness, rest 5 minutes and thinly slice. For carnitas: braise/pulled pork prepared to shred (if starting raw, follow your braise recipe). For sautéed vegetables: cook 6–8 minutes until softened and lightly caramelized. Keep warm.

If making fresh pico: combine 1 cup diced tomato, 2 tbs chopped onion, 2 tbs chopped cilantro, 1 small jalapeño minced (optional), juice of 1/2 lime, and pinch of salt. Stir and refrigerate until ready. Slice or mash the avocado and set out sour cream, cilantro, and lime wedges.

Preheat a large nonstick skillet or griddle over medium heat. Lightly butter one side of each tortilla with about 1/2 tbs melted butter per tortilla (reserve remaining butter).

Place one tortilla, buttered side down, on the hot skillet. Sprinkle about 1/4 cup shredded Monterey Jack and 2 tbs shredded cheddar evenly over half of the tortilla, leaving a small border.

Top the cheese with about 1/2 cup of the chosen main (grilled chicken, carne asada, carnitas, or sautéed vegetables), spreading in an even layer. Add a spoonful (about 1–2 tbs) of salsa if you like extra moisture inside, but avoid overfilling to prevent sogginess.

Optionally add a few small dollops (about 1 tbs) of sour cream inside or reserve sour cream for serving. Sprinkle 1 tbs chopped cilantro and a few slices of avocado if using inside.

Fold the tortilla in half over the filling. Press gently with a spatula and cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Brush the top of the folded tortilla with a little of the remaining melted butter, then flip and cook another 2–3 minutes until golden and the cheese is fully melted. For a crispier, press-like finish, place a heavy skillet or a foil-wrapped brick on top for 30–60 seconds while cooking each side to compress the quesadilla.

Repeat with remaining tortillas and fillings. Keep finished quesadillas warm in a low oven (200°F / 95°C) on a rack over a sheet tray while you finish the rest.

Cut each quesadilla into 3–4 wedges with a sharp knife or pizza cutter. Serve immediately with pico de gallo (or salsa), a dollop of sour cream on the side, sliced or mashed avocado, cilantro, and lime wedges. Recommend squeezing lime over the quesadilla just before eating.