Soft Folded Quesadillas Recipe

Prepare vegetables

Peel and slice the yellow onion into 1/4-inch slices. Core and remove seeds from the red and green bell peppers and slice into 1/4-inch strips. Core and dice the 2 tomatoes into medium pieces.

Sauté vegetables

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook 2–3 minutes until beginning to soften. Add the bell pepper strips and cook another 4–5 minutes, stirring occasionally, until vegetables are softened and edges are lightly browned. Add the diced tomatoes, 1 tsp salt, 1 tsp black pepper, and 1 tsp ground cumin. Cook 2 more minutes to warm tomatoes and let flavors meld. Remove from heat and set aside.

Assemble quesadillas

Heat a large heavy skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla. Place the tortilla buttered-side-down on the skillet. Sprinkle about 1/2 cup shredded cheese over half the tortilla, then top with roughly 1/6 of the sautéed vegetable mixture. Sprinkle another 2-3 tbs cheese over the vegetables (this helps bind the fold). Fold the plain side of the tortilla over the filled side to make a half-moon. Repeat to assemble remaining tortillas.

Grill quesadillas

Add 1/2 tbs butter or a light brush of oil to the skillet. Place one folded quesadilla in the pan and cook 2–3 minutes per side over medium heat, pressing lightly with a spatula, until the tortilla is golden and the cheese is melted inside. Adjust heat so tortilla browns slowly and cheese melts without burning. Transfer to a cutting board and keep warm while you cook remaining quesadillas.

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 2 cups water, 1 tsp vegetable oil and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, for 5 minutes; then fluff with a fork.

Warm and season beans

While the rice cooks, warm 1 cup drained and rinsed black beans in a small saucepan over medium-low heat with 1/2 tsp cumin and a squeeze of lime (about 1/2 lime) if using. Heat gently 3–4 minutes until warmed through. Adjust salt to taste.

Combine 1 diced roma tomato, 1/4 small red onion (finely diced), 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Mix and taste; refrigerate while you finish the quesadillas so flavors marry.

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with a little texture. Stir in 1 tbs lime juice, 1/2 tsp salt, 1 tbs chopped cilantro, 2 tbs diced tomato (optional) and 1/2 tsp minced jalapeño (optional). Taste and adjust salt or lime juice. Keep covered to prevent browning.

Slice each folded quesadilla into 2–3 wedges if desired. On each plate, place a portion of rice and a scoop of black beans. Add 1–2 folded quesadilla wedges. Serve with a generous spoonful of pico de gallo and guacamole on the side, garnish with chopped cilantro and lime wedges.