Quesadilla Recipe

Name: Mitla Cafes Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces flour tortillas (8-10 inch); 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup cooked chicken, shredded (optional); 0.5 cup red bell pepper, finely diced; 0.25 cup yellow onion, finely diced; 2 tbsp fresh cilantro, chopped; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp unsalted butter or neutral oil (for pan); 0.5 cup sour cream (for serving); 0.5 cup salsa (for serving); 2 pieces fresh lime wedges (optional)

Inspired by Mitla Cafe

Time30m

Serves4

Make Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quesadilla Filling

4 pieces flour tortillas (8-10 inch)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup cooked chicken, shredded (optional)

1/2 cup red bell pepper, finely diced

1/4 cup yellow onion, finely diced

2 tbsp Fresh cilantro, chopped

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cooking & Finishing

2 tbsp unsalted butter or neutral oil (for pan)

1/2 cup sour cream (for serving)

1/2 cup salsa (for serving)

2 pieces fresh lime wedges (optional)

Method

Prepare Filling

If using raw chicken, poach or grill and shred it first. For a quick option use rotisserie chicken and shred into bite-size pieces (~1 cup).

Heat a medium skillet over medium heat and add 1 teaspoon of the butter or oil. Add the diced onion and sauté 2–3 minutes until soft and translucent.

Add the diced red bell pepper and cook 2–3 minutes until slightly softened but still bright.

Stir in the shredded chicken, ground cumin, smoked paprika, salt, and black pepper. Cook for 1–2 minutes until heated through and spices are fragrant. Remove from heat and stir in chopped cilantro. Taste and adjust seasoning.

Assemble and Cook Quesadillas

Wipe the skillet clean and return to medium-low heat. Spread a thin layer of butter or oil (about 1 teaspoon) over the pan surface or lightly brush one side of each tortilla with butter/oil.

Place one tortilla in the skillet, buttered side down if brushed. Sprinkle a layer of cheeses evenly over half of the tortilla (about 3/4 cup total).

Spoon about 1/4 cup of the filling mixture over the cheese layer, spreading evenly but keeping a 1/2-inch border. Add a little extra cheese on top of the filling to help bind.

Fold the empty half of the tortilla over the filled half to make a semicircle. Press gently with a spatula to compact.

Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip the quesadilla and cook another 1.5–2 minutes until the other side is golden and cheese is fully melted.

Transfer to a cutting board and let rest 1 minute, then slice into 3–4 wedges with a sharp knife or pizza cutter. Repeat with remaining tortillas, adding more butter/oil to the skillet as needed.

Serve

Arrange quesadilla wedges on a plate. Serve hot with sour cream, salsa, and lime wedges. Optional: garnish with extra cilantro.

Leftovers: store cooled quesadilla wedges in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low heat to keep crispness (about 3–4 minutes per side) or in a 350°F (175°C) oven for 8–10 minutes.