Quesadilla Recipe

Name: Piper Arms Waterloos QUESADILLA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces large flour tortillas (10-inch); 2 cups cooked chicken, shredded (or steak strips or roasted Mediterranean vegetables); 1 cup bell peppers, thinly sliced (use mix of red and green); 0.5 cup yellow onion, thinly sliced; 2 cups shredded mixed cheese (cheddar + Monterey Jack or Mexican blend); 1 tablespoon olive oil; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tablespoons butter or vegetable oil (for griddle); 0.5 cup sour cream; 0.5 cup salsa (mild or medium); 2 tablespoons fresh cilantro, chopped (optional); 2 pieces lime wedges (optional)

Inspired by Piper Arms Waterloo

Time35m

Serves4

Filled with peppers, onion, mixed cheese, and your choice of chicken, steak, or Mediterranean vegetables. Served with sour cream and salsa.

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Ingredients

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Quesadilla Filling

4 pieces large flour tortillas (10-inch)

2 cups cooked chicken, shredded (or steak strips or roasted Mediterranean vegetables)

1 cup bell peppers, thinly sliced (use mix of red and green)

1/2 cup yellow onion, thinly sliced

2 cups shredded mixed cheese (cheddar + Monterey Jack or Mexican blend)

1 tablespoon olive oil

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tablespoons butter or vegetable oil (for griddle)

Condiments & Garnish

1/2 cup Sour cream

1/2 cup salsa (mild or medium)

2 tablespoons fresh cilantro, chopped (optional)

2 pieces lime wedges (optional)

Method

Prep

If using chicken or steak, slice cooked steak thinly or shred cooked chicken to yield about 2 cups. If using Mediterranean vegetables, roast or sauté vegetables (zucchini, eggplant, cherry tomatoes) until tender and roughly chop so they total about 2 cups.

Thinly slice bell peppers and onion so they cook quickly and evenly.

Measure and shred the cheese blend if not pre-shredded. Have sour cream and salsa ready in serving bowls.

Cook filling

Sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced peppers and onion and cook, stirring occasionally, until softened and edges begin to brown, about 6–8 minutes.

Season the peppers and onions with smoked paprika, ground cumin, 1/2 teaspoon kosher salt (reserve remainder for tortillas), and 1/8 teaspoon black pepper. Stir to coat and cook one more minute. Remove from pan and set aside.

Warm protein/veg

If using pre-cooked chicken, steak, or roasted Mediterranean vegetables, briefly warm them in the skillet for 1–2 minutes just to heat through and absorb a little seasoning. Combine with the sautéed peppers and onions in a bowl.

Assemble & cook quesadillas

Heat a large nonstick skillet or griddle over medium heat. Add about 1/2 tablespoon butter or oil and spread to coat.

Place one tortilla flat in the skillet. Sprinkle about 1/2 cup shredded cheese evenly over half the tortilla (covering from center to edge).

Top the cheese with about 1/2 cup of the filling mixture (peppers/onions + protein or vegetables), spreading it evenly but leaving a 1/2-inch border so the tortilla seals well. Sprinkle another 1/4 cup cheese on top of the filling for better melting and binding.

Fold the tortilla over to make a half-moon. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook the other side another 2–3 minutes until golden and the cheese is fully melted. Add more butter or oil to the pan as needed between quesadillas.

Repeat with remaining tortillas, filling a total of 4 quesadillas. Keep finished quesadillas warm on a sheet pan in a low oven (200°F / 95°C) if making ahead.

Finish & serve

Transfer each quesadilla to a cutting board and let rest 1 minute. Cut each into 3–4 wedges with a sharp knife or pizza cutter.

Serve immediately with sour cream and salsa on the side. Garnish with chopped cilantro and lime wedges, if using. Adjust salt to taste at the table.