Quesadilla A La Plancha Recipe

Combine filling ingredients

In a medium bowl, add the shredded cooked chicken, grated monterey jack and cheddar cheeses, chopped onion, diced roasted red pepper, chopped cilantro, lime juice, ground cumin, smoked paprika, kosher salt, and black pepper. Toss until evenly combined. Taste and adjust salt or lime as needed. The mixture should be moist but not soupy.

Heat the plancha or skillet

Place a large nonstick or cast-iron skillet (or plancha) over medium-high heat. Add the neutral oil and let it shimmer, about 1 minute.

Butter the tortillas

While the pan heats, spread a thin layer of softened unsalted butter on one side of each tortilla. The buttered side will make the exterior crisp and golden when cooked on the plancha.

Assemble quesadilla

Place one tortilla buttered-side down on a work surface. Spoon about 1 cup of the filling evenly over half of the tortilla, leaving a 1/2-inch border. Fold the empty half of the tortilla over the filling to create a semicircle. Repeat to assemble remaining quesadillas (makes 4).

Cook first side

Transfer the assembled quesadilla to the preheated skillet, buttered side down. Cook 2 to 3 minutes, pressing gently with a spatula, until the bottom is golden brown and the cheese begins to melt.

Flip and finish

Carefully flip the quesadilla and cook the second side 1.5 to 2 minutes more, pressing lightly, until the second side is golden and the cheese is fully melted (internal temperature ~ 135°F/57°C if checking). Adjust heat to medium if the tortilla browns too quickly before the cheese melts.

Keep warm and repeat

Transfer the cooked quesadilla to a cutting board and tent loosely with foil to keep warm. Repeat the cooking process with the remaining quesadillas, adding a little more oil to the pan if it becomes dry and wiping excess browned bits between batches to prevent burning.

Let each quesadilla rest 1 minute, then cut into 3 wedges with a sharp knife or pizza cutter. Serve hot with sour cream, salsa, and sliced avocado or a scoop of guacamole on the side. Garnish with extra cilantro and a lime wedge if desired.