Quesadilla Trio Recipe

Gather all selected fillings. Preheat a large nonstick skillet or griddle over medium heat. Keep butter and oil nearby for cooking and to crisp tortillas.

If using frozen proteins (shrimp, steak, chicken, pork), thaw and pat dry. Shred or slice meats as listed in ingredients.

Warm tortillas wrapped in a damp towel in the microwave for 20–30 seconds to make them pliable.

Assemble & Cook Cheese Quesadilla

Place a warmed 6-inch tortilla in the preheated skillet. Sprinkle 1/3 cup shredded cheese evenly over half the tortilla. Fold the other half over to create a half-moon. Add 1/2 tbs butter to the pan and cook 1.5–2 minutes per side until golden brown and cheese is melted. Remove and keep warm.

Season & Sear Steak

Toss sliced steak with cumin, smoked paprika, minced garlic, salt, pepper, and lime juice. Add 1 tbs vegetable oil to the hot skillet and sear steak slices 1–2 minutes per side until browned but not overcooked. Remove and set aside.

Assemble & Cook Steak Quesadilla

Wipe skillet if needed, add 1/2 tbs butter and heat. Place one tortilla in pan, sprinkle 1/4 cup shredded cheese, arrange seared steak evenly (about 2.5 oz), sprinkle another 1/4 cup cheese (to help adhesion), fold, and cook 1.5–2 minutes per side until golden and cheese is fully melted. Remove and rest 1 minute. Cut in half.

Prepare Pork

If using pre-cooked pork shoulder, toss with orange juice, oregano, minced garlic and salt and warm in skillet over medium heat until heated through and slightly caramelized, about 3–4 minutes.

Assemble & Cook Pork Quesadilla

Butter skillet lightly, place tortilla, sprinkle 1/4 cup cheese, add ~2.5 oz warmed pork, more cheese (about 1/4 cup), fold and cook 1.5–2 minutes per side until crisp and cheese is melted. Remove and keep warm.

Season & Heat Chicken

Toss shredded cooked chicken with chili powder, cumin and lime juice. Warm in skillet with 1 tsp oil just until heated, 2–3 minutes.

Assemble & Cook Chicken Quesadilla

Place a tortilla in skillet with a little butter, add 1/4 cup cheese, top with ~2.5 oz seasoned chicken, sprinkle another 1/4 cup cheese, fold and cook 1.5–2 minutes per side until crisp and cheese is melted. Remove and rest briefly.

Sear Shrimp

Toss shrimp with olive oil, smoked paprika, minced garlic and lime juice. Add 1 tbs vegetable oil to skillet and cook shrimp 1–2 minutes per side until opaque and just cooked through. Remove and roughly chop if large.

Assemble & Cook Shrimp Quesadilla

Place tortilla in skillet with butter, add 1/4 cup cheese, arrange shrimp (~2.5 oz) evenly, add another 1/4 cup cheese, fold and cook 1.5–2 minutes per side until golden and cheese melted. Remove and let rest 1 minute.

Sauté Vegetables

Heat 1 tbs olive oil in skillet over medium-high. Add bell peppers, red onion and zucchini, season with cumin and salt, and sauté 3–4 minutes until softened but still slightly crisp. Remove from pan.

Assemble & Cook Veggies Quesadilla

Place a tortilla in skillet with butter, sprinkle 1/4 cup cheese, add sautéed veggies (about 2.5 oz by volume), top with another 1/4 cup cheese, fold and cook 1.5–2 minutes per side until golden and cheese is melted. Remove.

Cook Chorizo

If chorizo is raw, brown in skillet breaking up with a spatula until cooked through, 4–5 minutes; drain excess fat. If pre-cooked, just warm with diced onion until onion is translucent, about 2–3 minutes.

Assemble & Cook Chorizo Quesadilla

Place tortilla in skillet with butter, add 1/4 cup cheese, spread ~2.5 oz cooked chorizo and a few cooked onions, top with another 1/4 cup cheese, fold and cook 1.5–2 minutes per side until cheese is melted and tortilla crisp. Remove.

Warm Barbacoa

Combine shredded barbacoa with minced adobo and lime juice and warm in skillet until heated through, 3–4 minutes.

Assemble & Cook Barbacoa Quesadilla

Place tortilla in skillet with butter, add 1/4 cup cheese, top with ~2.5 oz warm barbacoa, add another 1/4 cup cheese, fold and cook 1.5–2 minutes per side until cheese is melted and tortilla is golden. Remove.

Slice each mini quesadilla in half or into thirds. Arrange three different minis per order. Garnish with chopped cilantro and lime wedges. Serve with sour cream and salsa on the side for dipping.

Allow diners to squeeze lime and add condiments to taste.