Quesadilla Recipe

Shredded Chicken

If using pre-cooked chicken, warm 1 tsp olive oil in a medium skillet over medium heat. Add shredded chicken, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp salt and 1/8 tsp black pepper. Stir and cook 2–3 minutes until heated through. Add 1 tablespoon lime juice, stir to combine, then remove from heat and set aside.

Ground Beef

Heat 1 tsp olive oil in a skillet over medium-high heat. Add finely chopped onion and cook 2–3 minutes until translucent. Add 1 cup ground beef and cook, breaking up with a spatula, until browned (4–6 minutes). Stir in 1 tsp tomato paste, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp minced garlic. Cook 1–2 more minutes to meld flavors and evaporate excess moisture. Taste and adjust seasoning, then remove from heat and keep warm.

Heat a large nonstick or cast-iron skillet over medium heat. Lightly brush one side of a tortilla with melted butter (about 1/2 tbs) or a little oil. Place the tortilla buttered-side down in the skillet.

Sprinkle about 1/2 cup shredded cheddar evenly over half of the tortilla (to make a folded quesadilla). If adding protein, evenly distribute about 3/8 to 1/2 cup of shredded chicken or 1/4 cup of cooked ground beef over the cheese (use less beef because it is denser).

Fold the empty half of the tortilla over the filled half to form a semicircle. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. While it cooks, brush the top with remaining melted butter (or a light drizzle of oil).

Carefully flip the quesadilla and cook an additional 1.5–2 minutes until the second side is golden and cheese is fully melted. Press gently with a spatula to compact the filling and help melting.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Repeat with remaining tortillas and fillings, adding about 1/2 tbs butter or 1 tsp oil per tortilla as needed.

Cut each quesadilla into 4 wedges using a sharp knife or pizza cutter. Plate and garnish with sour cream, salsa, pickled jalapeños and chopped cilantro as desired. Serve with lime wedges on the side for squeezing over the filling.

Storage: cooled leftover cooked quesadillas can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat 2–3 minutes per side or in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp.