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Restaurants›Mariachis de Jalisco›Quesadilla Orden Recipe

Quesadilla Orden Recipe

Name: Mariachis de Jaliscos QUESADILLA ORDEN Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 6 count large flour tortillas; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 2 tbsp unsalted butter; 1 tbsp vegetable oil; 1 cup optional: cooked chicken, shredded; 0.5 tsp salt; 0.25 tsp black pepper; 2 count ripe avocados; 2 tbsp fresh lime juice; 2 tbsp finely chopped red onion; 2 tbsp finely chopped cilantro; 1 tsp minced jalapeño (seeded, optional); 0.5 tsp salt; 0.25 tsp black pepper; 1 cup sour cream; 1 tsp lime zest (optional); 0.125 tsp salt; 2 count ripe tomatoes, seeded and diced; 3 tbsp finely chopped white or red onion; 2 tbsp finely chopped cilantro; 1 tbsp fresh lime juice; 1 tsp minced jalapeño (seeded if desired); 0.5 tsp salt; 0.125 tsp black pepper

Inspired by Mariachis de Jalisco

Time40m

Serves3

Cheese quesadillas served with guacamole, sour cream & pico de gallo.

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Ingredients

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Quesadillas

6 count large flour tortillas

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

2 tbsp Unsalted butter

1 tbsp Tuscany sunflower oil

1 cup optional: cooked chicken, shredded

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Guacamole

2 count ripe avocados

2 tbsp Fresh lime juice

2 tbsp finely chopped red onion

2 tbsp finely chopped cilantro

1 tsp minced jalapeño (seeded, optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sour cream

1 cup Sour cream

1 tsp lime zest (optional)

1/8 tsp Celtic sea salt

Pico de Gallo

2 count ripe tomatoes, seeded and diced

3 tbsp finely chopped white or red onion

2 tbsp finely chopped cilantro

1 tbsp Fresh lime juice

1 tsp minced jalapeño (seeded if desired)

1/2 tsp Celtic sea salt

1/8 tsp black pepper

Method

Quesadillas

Prepare filling

In a medium bowl combine shredded Monterey Jack and cheddar. If using cooked shredded chicken, toss it with 1/8 tsp salt and a pinch of black pepper and fold into the cheeses so filling is evenly distributed.

Heat pan

Preheat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon butter and 1/2 tablespoon vegetable oil and swirl to coat (oil helps prevent burning).

Assemble and cook quesadillas

Place one tortilla in the hot skillet. Sprinkle about 1/3 to 1/2 cup of the cheese (and chicken if using) evenly over half of the tortilla, leaving a 1/4-inch border. Fold the tortilla in half to enclose the filling. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Add another 1/2 tablespoon butter to the skillet, flip the quesadilla carefully, and press gently with a spatula. Cook another 1.5–2 minutes until the other side is golden and cheese is fully melted. Repeat with remaining tortillas and filling, adding butter/oil as needed. Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Slice

Let each quesadilla rest 1 minute, then cut into 3 wedges with a sharp knife or pizza cutter. Serve hot with guacamole, sour cream and pico de gallo on the side.

Guacamole

Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork until mostly smooth with a few chunky bits remaining. Add lime juice immediately and stir to combine (prevents browning).

Fold in the chopped red onion, cilantro, minced jalapeño, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime juice. Cover tightly with plastic wrap pressed onto the surface to minimize air contact if not serving immediately.

Sour cream

In a small bowl stir together the sour cream, lime zest (if using) and 1/8 tsp salt until smooth. Chill until ready to serve. Transfer to a small serving bowl and provide a spoon for guests.

Pico de Gallo

Combine the diced tomatoes, chopped onion, cilantro, minced jalapeño, 1 tablespoon lime juice, 1/2 tsp salt and 1/8 tsp black pepper in a bowl. Toss gently to combine.