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Restaurants›Mariachis de Jalisco›Quesadilla Plate Recipe

Quesadilla Plate Recipe

Name: Mariachis de Jaliscos QUESADILLA PLATE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 units flour tortillas (8-10 inch); 0.75 cups shredded cheddar cheese; 0.75 cups shredded Monterey Jack cheese; 1 tbs unsalted butter; 1 tsp vegetable oil; 2 units ripe avocados; 1 tbs lime juice; 2 tbs finely diced red onion; 1 tbs finely chopped cilantro; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp optional: diced jalapeño; 0.5 cups sour cream; 0.5 tsp lime zest (optional); 1 cups ripe tomatoes, seeded and diced; 3 tbs finely diced white or red onion; 1 tbs finely chopped cilantro; 1 tbs fresh lime juice; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 tsp optional: minced jalapeño; 1 tsp chopped cilantro (garnish); 2 units lime wedges

Inspired by Mariachis de Jalisco

Time25m

Serves2

Cheese quesadilla served with guacamole, sour cream, pico de gallo.

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Ingredients

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Quesadilla

2 units flour tortillas (8-10 inch)

3/4 cups shredded cheddar cheese

3/4 cups shredded Monterey Jack cheese

1 tbs Unsalted butter

1 tsp Tuscany sunflower oil

Guacamole

2 units ripe avocados

1 tbs ReaLime juice

2 tbs finely diced red onion

1 tbs finely chopped cilantro

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp optional: diced jalapeño

Sour cream

1/2 cups Sour cream

1/2 tsp lime zest (optional)

Pico de Gallo

1 cups ripe tomatoes, seeded and diced

3 tbs finely diced white or red onion

1 tbs finely chopped cilantro

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

1 tsp optional: minced jalapeño

To serve

1 tsp chopped cilantro (garnish)

2 units Lime wedges

Method

Quesadilla

Prepare pan

Heat a heavy skillet or nonstick pan over medium heat. Add 1 teaspoon vegetable oil and swirl to coat; the oil helps get an even golden crisp.

Butter one side of each tortilla lightly with about 1/2 tablespoon butter per tortilla (total 1 tbs). The buttered side will be the exterior for a golden crust.

Place one tortilla, buttered side down, in the hot skillet. Sprinkle evenly with half of the combined cheeses (about 3/4 cup total). Top with the second tortilla, buttered side up.

Cook over medium heat 2–3 minutes until the bottom tortilla is golden brown and cheese begins to melt. Carefully flip the quesadilla with a wide spatula, pressing gently, and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted.

Remove to a cutting board and let rest 1 minute (this helps the cheese set). Cut into 4 wedges with a sharp knife or pizza cutter. Repeat for the second quesadilla using remaining ingredients if serving more than one plate.

Guacamole

Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork to a chunky consistency.

Add lime juice immediately to prevent browning, then mix in diced red onion, chopped cilantro, salt, pepper, and optional jalapeño. Taste and adjust seasoning — more lime or salt as needed.

Cover tightly with plastic wrap pressed onto the surface if not serving immediately to minimize browning.

Sour cream

Stir sour cream and optional lime zest together in a small bowl. Chill until ready to serve.

Pico de Gallo

Combine diced tomatoes, diced onion, chopped cilantro, lime juice, salt, pepper, and optional jalapeño in a bowl. Stir gently to combine.

Let sit 5–10 minutes at room temperature to allow flavors to meld before serving. Taste and adjust salt or lime as needed.

To serve

Arrange 1 or 2 cheese quesadilla wedges on a plate. Add 2–3 tablespoons guacamole, 2–3 tablespoons sour cream, and 2–3 tablespoons pico de gallo alongside the quesadilla.

Garnish with a sprinkle of chopped cilantro and a lime wedge. Serve immediately while quesadilla is hot and cheese is melty.