Bob Quesadilla Recipe

Roast and Blend (tomatillo style)

Preheat a skillet or broiler. Place tomatillos, roma tomato, quartered onion, and garlic cloves on a sheet or skillet and roast over medium-high heat (or under broiler) until charred in spots and softened, about 6–8 minutes, turning once. Transfer roasted vegetables to a blender. Add cilantro, lime juice, olive oil, salt, honey, and 1 teaspoon minced chipotle in adobo if using for smoky heat. Blend until smooth or slightly chunky to your preference. Taste and adjust salt, honey, or chipotle for balance. If sauce is too thick, add 1–2 tablespoons water. Set aside.

No-roast quick option

If short on time, roughly chop tomatillos, tomato, onion, and garlic and blend raw with cilantro, lime, olive oil, salt, honey, and optional chipotle. Warm briefly in a small pan for 2–3 minutes to meld flavors before using.

Preheat a large nonstick or cast-iron skillet over medium heat. Prepare a clean work surface.

Assemble each quesadilla: place one tortilla flat, evenly sprinkle a quarter of the Monterey Jack and cheddar mix over half the tortilla, leaving a small border. Spread about 1/2 cup of shredded cooked chicken (or chosen protein) over the cheese. Spoon about 1 tablespoon of the tomatillo/chipotle sauce across the filling (adjust to taste for spiciness). Scatter a few pickled jalapeño slices, some thin red onion slices, and a tablespoon of chopped cilantro. Top with another sprinkle of cheese (about 2 tablespoons) and fold the empty half of the tortilla over the filled half to form a half-moon.

Add 1/2 tablespoon oil or butter to the preheated skillet and swirl to coat. Place the assembled quesadilla in the skillet, seam-side down. Cook 2–3 minutes until the bottom is golden brown and crispy. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden and the cheese is melted. Reduce heat slightly if the tortilla is browning too quickly before the cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and filling, adding more oil/butter as needed.

Serve each sliced quesadilla with a dollop of sour cream or crema, sliced or mashed avocado, extra tomatillo/chipotle sauce on the side, a sprinkle of chopped cilantro, and lime wedges for squeezing. Adjust sauce on the side for guests who prefer sweeter or spicier.