Mk Quesadilla Recipe

Prepare onions

Peel and thinly slice the yellow onion into half-moons. Heat 1 teaspoon neutral oil in a medium skillet over medium heat. Add the sliced onions, 1/4 tsp kosher salt, and cook, stirring occasionally, until softened and just starting to brown, about 6–8 minutes. Remove from heat and set aside.

Prep cheeses and fillings

In a bowl, combine the shredded sharp cheddar and shredded pepper jack cheeses. If using chicken or steak, make sure the meat is cooked, warmed, and shredded or thinly sliced into bite-sized pieces. Drain excess liquid from pickled jalapeños so they won’t make the quesadilla soggy.

Assemble quesadilla

Lay one large flour tortilla flat. Sprinkle a thin, even layer of the cheese mixture over half of the tortilla (about 3/4 cup total). Top the cheese with a quarter of the sautéed onions and about 2–3 tablespoons of sliced pickled jalapeños (adjust to taste). If adding protein, distribute about 1/2 cup of chicken or steak evenly over the cheese. Add another thin layer of cheese (about 1/4–1/3 cup) on top of the fillings to act as 'glue'. Fold the empty half of the tortilla over the filled half to form a semicircle. Repeat to assemble the remaining tortillas (you should get 4 quesadillas).

Cook quesadilla

Melt 1/2 tablespoon butter in a large nonstick skillet or griddle over medium-low to medium heat. Carefully transfer one assembled quesadilla to the skillet. Cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Add another 1/2 tablespoon butter to the pan (or brush on the top of the quesadilla) then flip using a spatula and cook the other side 2–3 minutes until golden and the cheeses are fully melted. Reduce heat slightly if the tortilla browns too quickly before the cheese melts. Repeat for the remaining quesadillas, adding remaining butter as needed.

Rest and cut

Transfer cooked quesadilla to a cutting board and let rest 1 minute (this helps the cheese set slightly). Using a sharp knife or pizza cutter, cut each quesadilla into 3 or 4 wedges.

Arrange quesadilla wedges on a serving plate. Portion salsa and sour cream into small ramekins (about 1/4 cup each per person) and place alongside the quesadillas. Garnish with chopped cilantro and serve lime wedges for squeezing over if desired.

Optional adjustments: For a crispier tortilla, cook over slightly higher heat but watch closely. For spicier quesadillas, add more pickled jalapeños or a sprinkle of crushed red pepper. To substitute or add vegetables, include sautéed bell peppers or mushrooms along with the onions.