Quesadilla Salsa's Recipe

Prepare protein

If you don't have pre-grilled protein, season 12 oz chicken breast or steak with 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Heat 1 tbs olive oil in a skillet over medium-high heat and cook chicken breasts 6–8 minutes per side (until internal temp 165°F / 74°C) or steaks 3–5 minutes per side for medium-rare, depending on thickness. Rest 5 minutes, then thinly slice. If using pre-grilled protein, slice into thin strips and set aside.

Warm a clean cast-iron or nonstick skillet over medium heat. Brush one side of a flour tortilla lightly with olive oil or smear a little butter. Place tortilla oil-side down on the skillet. On the warm side, evenly layer 3/4 cup shredded cheese (mix of monterey jack and cheddar) and about 3 oz sliced protein, leaving a 1/2-inch border. Top with another 1/2 cup cheese to help seal, then place a second oiled tortilla on top, oiled-side up.

Cook the quesadilla 2–3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip using a large spatula (or slide onto a plate then invert back into the pan) and cook another 2–3 minutes until golden and cheese is fully melted. Reduce heat if tortilla browns too fast. Repeat to make a second quesadilla with the remaining ingredients.

Transfer cooked quesadillas to a cutting board and let rest 2 minutes. Cut each into 4 wedges using a sharp knife or pizza cutter. Keep warm in a low oven (200°F / 95°C) if making ahead.

Combine 2 cups diced tomatoes, 1 cup finely diced white onion, 1/2 cup chopped cilantro and 1 minced jalapeño in a bowl. Add 2 tbs fresh lime juice and 1/2 tsp salt. Stir gently to combine. Taste and adjust salt or lime. Let sit 10–15 minutes to let flavors meld before serving.

In a bowl, mash the flesh of 2 ripe avocados to your preferred texture (smooth or slightly chunky). Stir in 1 tbs lime juice, 1/2 tsp salt, 1 tbs chopped cilantro, 2 tbs finely diced red onion and 1 tsp minced jalapeño if using. Taste and adjust seasoning. Keep covered with plastic wrap pressed to the surface to prevent browning until ready to serve.

Whisk together 1/2 cup sour cream, 1/2 tsp lime zest, 1/2 tsp hot sauce (optional) and 1/4 tsp salt in a small bowl until smooth. Chill until serving.

Place two quesadilla wedges (or an entire quesadilla halved) on each plate. Add a scoop (about 3 tbs) of guacamole, 3 tbs pico de gallo and a dollop (about 2 tbs) of sour cream sauce to the side. Garnish with extra cilantro and lime wedges if desired. Serve immediately while quesadillas are hot and cheese is melty.