Aug 30 2026
Restaurants›Malibu Brewing Company›Not Just Another Quesadilla Recipe

Not Just Another Quesadilla Recipe

Inspired by Malibu Brewing Company
Time1h
Serves4

Cilantro chicken, borracho beans, sweet corn, pico...

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Ingredients

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Cilantro Chicken

Borracho (Boozy) Beans

Sweet Corn & Pico de Gallo

Quesadilla Assembly

Method

Cilantro Chicken

  1. 1

    Make the cilantro marinade

    In a blender or food processor combine 1 cup packed cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 3 garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Blend until a smooth, bright green paste forms, scraping down sides as needed.

  2. 2

    Marinate and cook the chicken

    Place 1 lb chicken thighs in a bowl or resealable bag and pour half of the cilantro marinade over them (reserve the other half for finishing or a drizzle). Massage to coat, then refrigerate for at least 20 minutes or up to 2 hours. Heat a large skillet over medium-high heat and add 1 tsp oil if needed. Sear the thighs 4–5 minutes per side until internal temperature reaches 165°F (74°C) and outside is lightly charred. Remove to a cutting board and let rest 5 minutes, then thinly slice or shred. Reserve any juices for the quesadilla filling.

Borracho (Boozy) Beans

  1. 3

    Sauté aromatics

    In a medium saucepan heat 1 tbsp olive oil over medium heat. Add 1 small diced yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

  2. 4

    Deglaze and simmer

    Stir in 1 tbsp tomato paste, 1 tsp ground cumin and 1 tsp minced chipotle in adobo; cook 1 minute. Pour in 1 cup beer to deglaze, scraping any browned bits from the pan. Add the drained 15 oz pinto beans and 1 cup chicken or vegetable broth. Stir to combine.

  3. 5

    Reduce to desired consistency

    Bring to a simmer and cook uncovered 10–12 minutes until flavors meld and liquid reduces slightly. For a creamier texture, mash about one-third of the beans with the back of a spoon or a potato masher. Season with 1 tsp salt, 1/2 tsp black pepper and fold in 2 tbsp chopped cilantro off heat.

Sweet Corn & Pico de Gallo

  1. 6

    Cook the corn

    Heat 1 tsp olive oil in a small skillet over medium-high heat. Add 1 cup corn kernels and cook, stirring occasionally, until they begin to brown in spots, about 4–6 minutes. Remove from heat and let cool slightly.

  2. 7

    Make pico and combine

    In a bowl combine 2 diced roma tomatoes, 1/4 cup finely diced red onion, 1/2 seeded finely chopped jalapeño, 3 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Add the cooked corn and gently toss to combine. Taste and adjust seasoning.

Quesadilla Assembly

  1. 8

    Assemble quesadillas

    Lay out 4 large flour tortillas. On half of each tortilla sprinkle a thin, even layer of shredded Monterey Jack (about 1/2 cup per tortilla). Top cheese with a portion of shredded cilantro chicken (about 3–4 oz cooked chicken per quesadilla), 2–3 tbsp borracho beans, and 2–3 tbsp of the sweet corn pico. Add a little more cheese on top of the fillings to help seal. Fold the tortilla over to make a half-moon.

  2. 9

    Cook quesadillas

    Heat a large nonstick skillet or griddle over medium heat and add about 1/2 tbsp butter or oil. Cook each folded quesadilla 2–3 minutes per side until golden brown and cheese is melted, pressing gently with a spatula. Add more butter/oil as needed between batches.

  3. 10

    Finish and serve

    Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice into wedges. Serve with reserved cilantro marinade drizzled or used as a sauce, sour cream, and sliced avocado if desired. Garnish with extra chopped cilantro and lime wedges.

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